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High-intensity ultrasound-assisted alkaline extraction of soy protein: Optimization, modeling, physicochemical and functional properties.

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第一作者： Wenxue,Zhang

第一单位： Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America. Electronic address: 2297431979@qq.com.

作者： Wenxue,Zhang ^[1] ; Isaac Duah,Boateng ^[2] ; Yun,Wang ^[3] ; Mengshi,Lin ^[4] ; Bongkosh,Vardhanabhuti ^[5]

作者单位： Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America. Electronic address: 2297431979@qq.com. ^[1] Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America. Electronic address: boatengisaacduah@gmail.com. ^[2] Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America. Electronic address: yw7vf@missouri.edu. ^[3] Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America. Electronic address: LinMe@missouri.edu. ^[4] Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America. Electronic address: vardhanabhutib@missouri.edu. ^[5]

关键词 Alternative processing Characterization Ground soybean Plackett-Burman design Sonication