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

Innovative Food Science and Emerging Technologies

Volumn 34, Issue , 2016, Pages 205-213

  Zhou, Moxi ^a   Liu, Jian ^a   Zhou, Yuanyuan ^a   Huang, Xingjian ^a   Liu, Fengxia ^a   Pan, Siyi ^a   Hu, Hao ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Conformational structures; Different ionic strengths; Emulsifying properties; Particle size; Soy glycinin; Ultrasound

Indexed keywords

AGGREGATES; DICHROISM; EMULSIFICATION; FOOD PRODUCTS; HYDROPHOBICITY; PARTICLE SIZE; PROTEINS; ULTRASONICS;

CONFORMATIONAL STRUCTURES; EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; GLYCININ; HIGH INTENSITY ULTRASOUNDS; INTRINSIC FLUORESCENCE; PARTICLE DISTRIBUTIONS; SECONDARY AND TERTIARY STRUCTURES;

IONIC STRENGTH;

EID: 84960376173     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.02.007     Document Type: Article

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