2024Academic literature25 citations5 claims extracted Open Access

Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding

Ting‐Fang Wang, Zhenhai Yu, Shuanghe Ren +4

Gels

Proteins in Food Systems

In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0-0.30%) on the gel properties and freeze-thaw stability of soy protein isolate (SPI, 8%)...

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2024Academic literature25 citationsDOI

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Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding

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