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...

Olles dieđut

Bibliográfalaš dieđut

Váldodahkkit:	Yue Kong, Lina Sun, Zenan Wu, Yanhui Li, Zimeng Kang, Fengying Xie, Dianyu Yu
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Elsevier 2023-12-01
Ráidu:	Ultrasonics Sonochemistry
Fáttát:	Soy protein isolate Ultrasonic treatment Thermal treatment Functional properties Beany flavor
Liŋkkat:	http://www.sciencedirect.com/science/article/pii/S1350417723003875
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!