Improving the Quality of Steamed Bread with Whole Soybean Pulp: Effects of Ultrasonic Treatment on Protein Structure and Reduction of Beany Flavor

Feng Han,Jialin Song,Mingming Qi,Yueming Li,Mei Xu, Xin Zhang, Chuangshuo Yan,Shanfeng Chen, Hongjun Li

Ultrasonics Sonochemistry（2024）

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High-intensity ultrasound,Whole soybean pulp,Steamed bread,Quality,Protein structure,Beany flavor

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