Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate

This study examined the ability of cavitation jet processing to regulate the oxidation concentrations with 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH) (0.2, 1, and 5 mmol/L) and the structure and emulsification of soy protein isolate (SPI). The tested properties included particle size dist...

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Detalles Bibliográficos
Autores principales: He, Mingyu, Wu, Changling, Li, Lijia, Zheng, Li, Tian, Tian, Jiang, Lianzhou, Li, Yang, Teng, Fei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7821937/
https://www.ncbi.nlm.nih.gov/pubmed/33374903
http://dx.doi.org/10.3390/foods10010002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7821937/
https://www.ncbi.nlm.nih.gov/pubmed/33374903
http://dx.doi.org/10.3390/foods10010002

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