Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
Qiang Cui, Anqi Zhang, Rui Li, Xibo Wang, Lina Sun, Lianzhou Jiang
Topics & Concepts
Soy proteinMaillard reactionChemistryUltrasonic sensorConjugateEmulsionFlexibility (engineering)ChromatographyMolecular massUltrasoundParticle sizeFood scienceBiochemistryPhysical chemistryMathematical analysisEnzymeAcousticsMathematicsStatisticsPhysicsProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes