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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

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