Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate
Liurong Huang, Wenxue Zhang, Xiaona Ding, Zhengfen Wu, Yunliang Li
Topics & Concepts
ChemistryRandom coilCircular dichroismUltrasoundSolubilityEmulsionFluorescence spectroscopyUltrasonic sensorFluorescenceCrystallographyBiophysicsAnalytical Chemistry (journal)ChromatographyOrganic chemistryBiologyAcousticsPhysicsQuantum mechanicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality