Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. Aft...

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Auteurs principaux:	Guangjie Xie, Ji Luo, Fang Li, Dandan Li, Yongbin Han, Yang Tao
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2023-12-01
Collection:	Ultrasonics Sonochemistry
Sujets:	Hydrodynamic cavitation Ultrasound cavitation Lipoxygenase Soy milk Artificial neural network
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S1350417723004042
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