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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Ngā kaituhi matua:	Yichang Wang, Bailiang Li, Yanan Guo, Caihua Liu, Jun Liu, Bin Tan, Zengwang Guo, Zhongjiang Wang, Lianzhou Jiang
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2022-06-01
Rangatū:	Ultrasonics Sonochemistry
Ngā marau:	Soybean protein Oxidized aggregates Structure Emulsifying properties Interfacial properties Ultrasonic treatment
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S1350417722001390
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!