Multi-scale structure and rheological properties of acid-induced soy protein and β-lactoglobulin gel to develop plant-based milk alternatives.
Soy protein isolate (SPI) and β-lactoglobulin (β-Lg) were selected with varied mixing ratios and heating strategies to explore acid-induced gelation in achieving novel textures. SPI/β-Lg ratio exerted a more pronounced effect on acid-induced gel than heating strategies. With the increase of SPI/β-Lg ratio, the stiffnes...