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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Автори:	Yanan Guo, Caihua Liu, Yichang Wang, Shuanghe Ren, Xueting Zheng, Jiayu Zhang, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2023-02-01
Серія:	Foods
Предмети:	soybean protein soluble oxidized aggregates emulsifying properties rheological properties cavitating jet
Онлайн доступ:	https://www.mdpi.com/2304-8158/12/5/909
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