Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

Oxidative attack leads to the oxidative aggregation and structural and functional feature weakening of soybean protein. We aimed to investigate the impact of ultrasonic treatment (UT) with different intensities on the structure, emulsifying features and interfacial features of oxidized soybean prote...

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Detalhes bibliográficos

Principais autores:	Yichang Wang, Bailiang Li, Yanan Guo, Caihua Liu, Jun Liu, Bin Tan, Zengwang Guo, Zhongjiang Wang, Lianzhou Jiang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2022-06-01
coleção:	Ultrasonics Sonochemistry
Assuntos:	Soybean protein Oxidized aggregates Structure Emulsifying properties Interfacial properties Ultrasonic treatment
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S1350417722001390
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