Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes

Published 2020 View Full Article

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Title
Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes
Authors
Keywords
Soy protein, Ultrasound, Hydration, Gelation, Digestibility
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 132, Issue -, Pages 109781
Publisher
Elsevier BV
Online
2020-07-11
DOI
10.1016/j.lwt.2020.109781

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