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Gel-Forming Properties of Soy Protein by Đỗ Thị Ngọc Thúy is a document available to read on EtoBox.
What is Gel-Forming Properties of Soy Protein about?
The document outlines an experiment to examine the gel-forming properties of soy protein using various materials and methods. Two experiments were conducted, one using calcium chloride and acetic acid, and the other using calcium sulfate and glucono delta-lactone (GDL), with observations indicating different gel consistencies and properties. The results show that GDL provides higher elasticity and water holding capacity compared to calcium ions, affecting the gel structure
- Author
- Đỗ Thị Ngọc Thúy
- Language
- EN