Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

This research explored microwave treatment impact on the structuro-functional aspects of oxidized soy protein aggregates (OSPI). Data showed that oxidative treatment promoted the formation of high molecular weight aggregates through hydrophobic interactions, thereby disrupting the structure of natur...

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Detalles Bibliográficos
Autores principales: Wang, Yichang, Liu, Caihua, Lang, Huiyuan, Hu, Zhaodong, Wang, Xinyue, Yang, Zongrui, Wang, Zhongjiang, Guo, Zengwang, Jiang, Lianzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534243/
https://www.ncbi.nlm.nih.gov/pubmed/37780258
http://dx.doi.org/10.1016/j.fochx.2023.100861

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534243/
https://www.ncbi.nlm.nih.gov/pubmed/37780258
http://dx.doi.org/10.1016/j.fochx.2023.100861

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