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

Kong, Yue; Sun, Lina; Wu, Zenan; Li, Yanhui; Kang, Zimeng; Xie, Fengying; Yu, Dianyu

Kong, Yue; Sun, Lina; Wu, Zenan; Li, Yanhui; Kang, Zimeng; Xie, Fengying; Yu, Dianyu.

Afiliación

Kong Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Sun L; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Wu Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Li Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Kang Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Xie F; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: spxfy@163.com.
Yu D; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: dyyu2000@126.com.

Ultrason Sonochem ; 101: 106675, 2023 Dec.

Article en En | MEDLINE | ID: mdl-37925914

Asunto(s)

Proteínas de Soja; Ultrasonido; Proteínas de Soja/química; Interacciones Hidrofóbicas e Hidrofílicas

Palabras clave

Beany flavor; Functional properties; Soy protein isolate; Thermal treatment; Ultrasonic treatment

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Texto completo: 1 Bases de datos: MEDLINE Métodos Terapéuticos y Terapias MTCI: Plantas_medicinales Asunto principal: Ultrasonido / Proteínas de Soja Idioma: En Revista: Ultrason Sonochem Año: 2023 Tipo del documento: Article País de afiliación: China

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