Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compare...

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Detalles Bibliográficos
Autores principales: Zhang, Lei, Wang, Xue, Hu, Yang, Abiola Fakayode, Olugbenga, Ma, Haile, Zhou, Cunshan, Hu, Zhenyuan, Xia, Aiming, Li, Qun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551839/
https://www.ncbi.nlm.nih.gov/pubmed/34689067
http://dx.doi.org/10.1016/j.ultsonch.2021.105803

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551839/
https://www.ncbi.nlm.nih.gov/pubmed/34689067
http://dx.doi.org/10.1016/j.ultsonch.2021.105803

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