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Effects of Microwave on the Structural and Emulsifying Properties and Interfacial Properties of Oxidized Soybean Protein Aggregates

Yichang Wang,Caihua Liu, Huiyuan Lang,Zhaodong Hu, Xinyue Wang,Zongrui Yang,Zhongjiang Wang,Zengwang Guo,Lianzhou Jiang

FOOD CHEMISTRY-X（2023）

引用 11|浏览2
关键词
Microwave,Soy protein,Oxidation,Emulsion,Functional properties
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