Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans

Publication date: Available online 7 October 2020Source: Food StructureAuthor(s): Thais C. Brito-Oliveira, Ana Clara M. Cavini, Leticia S. Ferreira, Izabel C.F. Moraes, Samantha C. Pinho

Source: Food Structure - October 9, 2020 Category: Food Science Source Type: research