Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties.

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作者： Caihua,Liu ^[1] ; Fuwei,Sun ^[2] ; Yachao,Tian ^[2] ; Lianzhou,Jiang ^[3] ; Zhongjiang,Wang ^[2] ; Linyi,Zhou ^[2]

作者单位： College of Food and Health, Beijing Technology and Business University, Beijing 100048, China. ^[1] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. ^[2] School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China. ^[3]

关键词 Cavitation jet Emulsifying activity Polysaccharide Recovery yield Soybean whey protein

DOI 10.1016/j.fochx.2024.101122

PMID 38261844

发布时间 2024-01-25

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Food chemistry

2024年21卷

101122页

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Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties.

Food chemistry

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Food chemistry

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Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties.

Food chemistry

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Food chemistry

相关期刊

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