How does ultrasound-assisted ionic liquids (UA-ILs) pretreatment affect the functional properties of soy protein hydrolysates? A critical review.
Wenxue Zhang, Isaac Duah Boateng, Jinsheng Xu
Topics & Concepts
Soy proteinChemistryHydrolysisHydrolysateIonic liquidEmulsionEnzymatic hydrolysisAntioxidantSolubilityChromatographyOrganic chemistryBiochemistryCatalysisProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis