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Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates.
Wang, Yichang; Liu, Caihua; Lang, Huiyuan; Hu, Zhaodong; Wang, Xinyue; Yang, Zongrui; Wang, Zhongjiang; Guo, Zengwang; Jiang, Lianzhou.
Affiliation
  • Wang Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Liu C; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Lang H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Hu Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Wang X; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Yang Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Wang Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Guo Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Jiang L; Shandong Yuwang Ecological Food Industry Co., Ltd., Fuhua Street, High Tech Development Zone, 251206 Yucheng City, Shandong Province, China.
Food Chem X ; 19: 100861, 2023 Oct 30.
Article in En | MEDLINE | ID: mdl-37780258
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2023 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2023 Document type: Article Affiliation country: Country of publication: