Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of different high intensity ultrasound (HIU) powers on the structure and solubility of the complex were studied. Fourier transform infrared (FTIR) spectroscopy analysis exhibited that with increasing HIU pow...

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Detalles Bibliográficos
Autores principales: Wang, Ning, Zhou, Xiaonan, Wang, Weining, Wang, Liqi, Jiang, Lianzhou, Liu, Tianyi, Yu, Dianyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8567442/
https://www.ncbi.nlm.nih.gov/pubmed/34737159
http://dx.doi.org/10.1016/j.ultsonch.2021.105808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8567442/
https://www.ncbi.nlm.nih.gov/pubmed/34737159
http://dx.doi.org/10.1016/j.ultsonch.2021.105808

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