Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu.

Effect of Ultrasonic Treatment on Physicochemical Properties of SPI-Forming Gels As shown in Figure 3 A, the water-holding property of SPI gel showed a trend of increasing and then decreasing with the increase in ultrasonic power.

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Effect of Ultrasonic Treatment on the Rheology of SPI-Forming Gels As shown in Figure 4 A,B, the G ′ and G ′′ of all gel samples showed an increasing trend with increasing time.

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