Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates

Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates

A cavitation jet can enhance food proteins’ functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of soluble soybean protein oxidation accumulate. Findings h...

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Bibliographic Details
Main Authors: Yanan Guo, Caihua Liu, Yichang Wang, Shuanghe Ren, Xueting Zheng, Jiayu Zhang, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
soybean protein
soluble oxidized aggregates
emulsifying properties
rheological properties
cavitating jet
Online Access:https://www.mdpi.com/2304-8158/12/5/909

Internet

https://www.mdpi.com/2304-8158/12/5/909

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