Abstract: Soybean protein is a high-quality plant protein with good nutritional value and unique functional characteristics.Gelation is one of its important functional properties.With more and more attention on scientific research and commercial production of soybean protein,the natural gel properties have poor elasticity and loose structure,which cannot meet requirements of practical applications.Therefore,the research and improvement towards soybean protein gel properties are of great importonce.Based on the gelation mechanism,the influencing factors,improvement methods,application trends and research direction of soybean protein gelation were reviewed.It provides a theoretical basis for preparing soybean protein gel products with better taste quality.
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2021, Vol. 47 
