Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates

A cavitation jet can enhance food proteins’ functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of soluble soybean protein oxidation accumulate. Findings h...

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Detalles Bibliográficos
Autores principales: Guo, Yanan, Liu, Caihua, Wang, Yichang, Ren, Shuanghe, Zheng, Xueting, Zhang, Jiayu, Cheng, Tianfu, Guo, Zengwang, Wang, Zhongjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000764/
https://www.ncbi.nlm.nih.gov/pubmed/36900426
http://dx.doi.org/10.3390/foods12050909

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000764/
https://www.ncbi.nlm.nih.gov/pubmed/36900426
http://dx.doi.org/10.3390/foods12050909

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