Synergistic effects of ultrasound and Na+ on soy protein isolate-hemp protein isolate-carboxymethyl cellulose composite emulsion gels: Evaluating the potential for low-salt gel foods.
This study aimed to address the structural deficiency of plant protein gels by investigating the impact of ultrasound power levels and Na+ concentrations on the characteristics of soy protein isolate (SPI)-hemp protein isolate (HPI)-carboxymethyl cellulose (CMC) composite emulsion gels (S/H/C gels). The results reveale...