Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate-Potato Protein Gel System.

Foods · 2022 · PMC9689681 · PMID 36429154

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an increasing trendno p-value reported

Among them, G′ is the best indicator of gel structure formation, and G′ usually shows an increasing trend in line with gel network formation, suggesting that the gel’s mechanical characteristics are gradually improved [ 44 ].

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