FFood Hydrocolloids3/26/2026Synergistic modification of soy protein isolate gel properties by resonance acoustic mixing and konjac glucomannan: Insight into structural regulation and functional enhancementYungang Cao·Zhenbao Zhu·Yingjie Li·Junrong Huang·Shujie Liu·Jingzhai Liu·Gai Yang·Jianhua Yi·Cong MinRead at Food HydrocolloidsTagsProteins in Food SystemsFood ScienceSoy proteinScanning electron microscopeMixing (physics)SolubilityProtein isolateNetwork structureMorphology (biology)
