Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes
Anju Boora Khatkar, Amarjeet Kaur, Sunil Kumar Khatkar
Topics & Concepts
Fourier transform infrared spectroscopyChemistrySoy proteinEnthalpyProtein digestibilityUltrasoundEndothermic processSolubilitySonicationFood scienceAbsorption of waterNuclear chemistryAnalytical Chemistry (journal)ChromatographyChemical engineeringMaterials scienceOrganic chemistryComposite materialThermodynamicsMedicineRadiologyAdsorptionPhysicsEngineeringProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes