Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
Shizhang Yan, Jingwen Xu, Shuang Zhang, Yang Li
Topics & Concepts
Flexibility (engineering)ChemistrySoy proteinUltrasoundSolubilityPositive correlationProtein isolateChemical engineeringChromatographyFood scienceOrganic chemistryMathematicsEngineeringInternal medicineMedicineStatisticsAcousticsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality