Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate

Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate

This study examined the ability of cavitation jet processing to regulate the oxidation concentrations with 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH) (0.2, 1, and 5 mmol/L) and the structure and emulsification of soy protein isolate (SPI). The tested properties included particle size dist...

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Bibliographic Details
Main Authors: Mingyu He, Changling Wu, Lijia Li, Li Zheng, Tian Tian, Lianzhou Jiang, Yang Li, Fei Teng
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
cavitation jet
emulsifying properties
peroxyl radical
soy protein isolate
structure
Online Access:https://www.mdpi.com/2304-8158/10/1/2

Internet

https://www.mdpi.com/2304-8158/10/1/2

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