Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment.
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DOI: 10.1016/j.foodchem.2017.04.077
Abstract: Structure and dissociation properties of soybean protein isolate (SPI) induced by ultrasound and acid were investigated. Results of solubility showed that ultrasound-assisted acid had no effect on the content of soluble aggregates in SPI. Increase… read more here.
Keywords: ultrasound assisted; soybean protein; assisted acid; structure dissociation ... See more keywords