Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates

A cavitation jet can enhance food proteins’ functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of soluble soybean protein oxidation accumulate. Findings h...

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Detalhes bibliográficos

Principais autores:	Yanan Guo, Caihua Liu, Yichang Wang, Shuanghe Ren, Xueting Zheng, Jiayu Zhang, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-02-01
coleção:	Foods
Assuntos:	soybean protein soluble oxidized aggregates emulsifying properties rheological properties cavitating jet
Acesso em linha:	https://www.mdpi.com/2304-8158/12/5/909
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