Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

Abstract The gelation properties of soy protein isolate (SPI) were influenced by the addition of salt ions (SI) before spray drying combined with dynamic high-pressure microfluidization (DHPM). Compared with SPI, SPI treated using SIDHPM (SIDHPM-SPI) markedly increased in gel hardness, springiness, cohesivenessand chewiness upon heating (p