Structure and Functional Characteristics of Soybean Protein …
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- DOI 10.3390/foods14234029
- PMID https://pubmed.ncbi.nlm.nih.gov/41375967
- PMCID https://www.ncbi.nlm.nih.gov/pmc/articles/12691953
- OpenAlex ID W4416730451
- Type Article
- Language EN
- Published 24 Nov 2025
- Volume 14 (23)
- Pages 4029
- Source Foods
- Publisher Multidisciplinary Digital Publishin…
- FWCI 3.30
- Countries 2
- Institutions 3
- Added 25 Nov 2025
- Updated 28 Oct 2026
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Structure and Functional Characteristics of Soybean Protein from Different Northeast Cultivars and Their Effects on the Quality of Soymilk Gel
Article 2025 EN Gold
Soymilk gel quality hinges on soybean protein composition and structure, yet direct comparisons linking protein traits to gel properties are limited. This study compared seven Northeast Chinese soybean varieties to identify which protein characteristics best predict tofu gel quality. Protein analysis included composition (11S/7S ratio), structure, and functional properties. Gel quality was measure…
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UN Sustainable Development Goals
1 SDGsAuthors & Affiliations
11 authors| # | Author | Institutions | ORCID |
|---|---|---|---|
| 1 | Xiaoyu Xia | Harbin University of Commerce (CN) | |
| 2 | Chunlei Zhang | — | |
| 3 | Shiyao Zhang | — | |
| 4 | Tianjiao Gao | — | — |
| 5 | Shuping Yan | — | — |
| 6 | Xiuqing Zhu | Harbin University of Commerce (CN) | |
| 7 | Jiaxin Kang | Qiqihar University (CN) | — |
| 8 | Guixing Zhao | — | — |
| 9 | Sobhi F. Lamlom | Alexandria University (EG) | |
| 10 | Hong Ren Corresponding | — | |
| 11 | Jiajun Wang Corresponding | — |
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