Impact of sonication and sodium chloride on the interaction and gelation behavior of soy protein isolate/κ-carrageenan mixtures
{{output}}
This study focused on the impact of sonication and sodium chloride (NaCl) on the interactions and gelation behavior of soy protein isolate (SPI)/κ-carrageenan (κ-Car) mixtures. The results revealed that exposure to ultrasonic power of 525 W for 15 min maximi... ...
