Directional control of the formation rate, and structural and mechanical properties of yuba films <i>via</i> disulfide bond‐ or ionic interaction‐mediated soy protein aggregation
The results demonstrated that the structure and functional properties of protein particles significantly impacted the formation rate and tensile strength of yuba films. These findings offer valuable and fundamental insights for the advancement of industrial production of yuba films. © 2025 Society of Chemical Industry.
Authors
- Xiaokang Na
- Xiaohan Zheng
- Xianbing Xu (ORCID: https://orcid.org/0000-0003-3085-9222)
- Bowen Zou
- Chao Ren (ORCID: https://orcid.org/0000-0001-9096-8792)
- Ming Du (ORCID: https://orcid.org/0000-0001-5872-8529)
- Wenqiang Cai
- Chao Wu (ORCID: https://orcid.org/0000-0003-3517-1064)
- Beiwei Zhu (ORCID: https://orcid.org/0000-0003-4674-2993)
Institutions
- Dalian Ocean University (CN)
- Dalian Polytechnic University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-30
- DOI
- https://doi.org/10.1002/jsfa.14300
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00