Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk

Author:

Gong Qi,Liu Caihua,Tian Yachao,Zheng Yuxuan,Wei Libin,Cheng Tianfu,Wang Zhongjiang,Guo ZengwangORCID,Zhou Linyi

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference83 articles.

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2. Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours;Adjei-Fremah;Innov. Food Sci. Emerg. Technol.,2019

3. Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate;Ahmed;Ultrason. Sonochem.,2018

4. Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying;Ahrné;Powder Technol. Internat. J. Sci. Technol. Wet Dry Part. Syst.,2018

5. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;Internat. J. Biol. Macromol. Struct. Funct. Interact.,2018

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