Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment

This research explored the influences of ultrasonic and thermal treatments on the structure, functional properties, and beany flavor of soy protein isolate (SPI). In comparison with traditional thermal treatment, ultrasonic treatment effectively induced protein structural unfolding and exposure of h...

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Detalles Bibliográficos
Autores principales: Kong, Yue, Sun, Lina, Wu, Zenan, Li, Yanhui, Kang, Zimeng, Xie, Fengying, Yu, Dianyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656237/
https://www.ncbi.nlm.nih.gov/pubmed/37925914
http://dx.doi.org/10.1016/j.ultsonch.2023.106675

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656237/
https://www.ncbi.nlm.nih.gov/pubmed/37925914
http://dx.doi.org/10.1016/j.ultsonch.2023.106675

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