Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins
Sai Kranthi Vanga, Jin Wang, Vijaya Raghavan
Topics & Concepts
SonicationTrypsinFood scienceChemistryIn vitroLactoseUltrasoundTrypsin inhibitorDigestion (alchemy)BiochemistryChromatographyEnzymeMedicineRadiologyMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides