Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

•Low amplitude ultrasound improved the solubility, EAI and WAC of SPI nanofibrils.•High amplitude ultrasound improved the foaming capacity and foaming stability.•Antioxidant activity of SPI nanofibrils was improved by 20% amplitude ultrasound.•In vitro digestion rate of 80% amplitude ultrasound-SPI...

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Vydané v:	Ultrasonics sonochemistry Ročník 90; s. 106193
Hlavní autori:	Hu, Anna, Li, Liang
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Elsevier B.V 01.11.2022 Elsevier
Predmet:	Antioxidant activity Digestibility Functional property Short Communication Soy protein isolate nanofibril Ultrasound pretreatment Ultrasound pretreatment Functional property Antioxidant activity Soy protein isolate nanofibril Digestibility
ISSN:	1350-4177, 1873-2828, 1873-2828
On-line prístup:	Získať plný text
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