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Yu Cheng

Jiangsu University

Xuefu Rd. 301

Xhenjiang, 212013

China

  • Jiangsu University

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Ultrasound Viscous-Reduction Effects on the Proteolysis of Soy Protein Isolate at Limited Degree of Hydrolysis: Alterations on the Functional Properties and Protein Structure

Number of pages: 15 Posted: 06 Dec 2023
Yolandani Yolandani, Haile Ma, Dandan Liu, Yu Cheng, Fredy Agil Raynaldo, Mokhtar Dabbour, Jiapin Chao and Susu Yang
Jiangsu University, Jiangsu University - School of Food and Biological Engineering, Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University and Jiangsu University
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Abstract:

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Viscosity reduction, Soy protein isolate, Ultrasound pre-treatment, Limited enzymatic hydrolysis, Functional properties, Protein structure