Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment

This research explored the influences of ultrasonic and thermal treatments on the structure, functional properties, and beany flavor of soy protein isolate (SPI). In comparison with traditional thermal treatment, ultrasonic treatment effectively induced protein structural unfolding and exposure of h...

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Xehetasun bibliografikoak

Egile Nagusiak:	Yue Kong, Lina Sun, Zenan Wu, Yanhui Li, Zimeng Kang, Fengying Xie, Dianyu Yu
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2023-12-01
Saila:	Ultrasonics Sonochemistry
Gaiak:	Soy protein isolate Ultrasonic treatment Thermal treatment Functional properties Beany flavor
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S1350417723003875
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