Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

Published 2020 View Full Article

Authors

Keywords

Soymilk protein, Ultrasound processing, Microwave processing, In-vitro, protein digestibility, Secondary structures

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 131, Issue -, Pages 109708

Publisher

Elsevier BV

Online

2020-06-11

DOI

10.1016/j.lwt.2020.109708

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