Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate.

Analysis of Texture Properties of Gel Samples It can be seen from Table 3 that homogeneous modification treatment has a significant effect on the hardness of SPI gel ( p < 0.05), and the hardness of homogeneously modified SPI gel shows an increasing trend, which may be due to the reduction of particle size of soluble aggregates in SPI by homogenization from 4–14 MPa (compared with the control group).

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With the increase in homogenization pressure, the springiness of SPI gel showed a trend of first increasing and then decreasing, and the springiness of gel treated with 12 MPa was the largest.

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