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...

Descripció completa

Dades bibliogràfiques

Autors principals:	Yanan Guo, Caihua Liu, Yichang Wang, Shuanghe Ren, Xueting Zheng, Jiayu Zhang, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-02-01
Col·lecció:	Foods
Matèries:	soybean protein soluble oxidized aggregates emulsifying properties rheological properties cavitating jet
Accés en línia:	https://www.mdpi.com/2304-8158/12/5/909
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!