Influences of pH-regulated metal phenolic networks on soy protein hydrolysate nanofibril gels: Microstructure, rheological properties and thermal stability | Synapse
March 3, 2026Open Access
Influences of pH-regulated metal phenolic networks on soy protein hydrolysate nanofibril gels: Microstructure, rheological properties and thermal stability
Key Points
Enhanced thermal stability of nanofibril gels was observed with varied pH-regulated metal phenolic networks.
Rheological properties showed significant improvement, indicating better texture and consistency of the gels.
Microstructure analysis revealed how the metal phenolic networks interact with soy protein hydrolysates.
The findings underline the importance of pH control for optimizing food formulations based on protein gels.