HIGHLIGHTS
- who: Yanan Guo et al. from the College of Food Science, Northeast Agricultural University, Harbin, China have published the article: Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
- what: In this study, soybean protein was utilized as the investigation entity, and 2,20 azobis(2-amidinopropane) dihydrochloride (AAPH) was employed to create an oxidation aggregation system of soy protein. A strain examining the analysis performed at an incidence of 1 Hz was used . . .
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