Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

Published 2016 View Full Article

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Title
Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths
Authors
Keywords
Ultrasound, Soy glycinin, Different ionic strengths, Conformational structures, Emulsifying properties, Particle size
Journal
Innovative Food Science & Emerging Technologies
Volume 34, Issue -, Pages 205-213
Publisher
Elsevier BV
Online
2016-03-02
DOI
10.1016/j.ifset.2016.02.007

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