Effect of Ultrasonic-Assisted Thermal Treatment on the Structure and Solubility of Rapeseed Protein
The effects of ultrasound (200, 400 and 600 W)-assisted thermal treatment (25, 60 and 90 ℃) on the structure and solubility of rapeseed protein were investigated. For the individual thermal treatment groups, as the heating temperature increased, protein aggregation occurred. The particle size increa...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-012.pdf |
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