Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate
Xiaoyan Zhao, Lu Sun, Xiaowei Zhang, Hongkai Liu, Yunping Zhu
Topics & Concepts
GrindingFlavorUltrafine particleParticle sizeMaterials scienceZeta potentialMicrostructureSolubilitySoy proteinChemical engineeringParticle (ecology)ChemistryMetallurgyFood scienceOrganic chemistryNanotechnologyNanoparticleGeologyOceanographyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis