Impact of cavitation jet on the structural, emulsifying features and interfacial features of soluble soybean protein oxidized aggregates

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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