Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

H Hu, J Wu, ECY Li-Chan, L Zhu, F Zhang, X Xu… - Food hydrocolloids, 2013 - Elsevier
The effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W)
and time (15 or 30 min) on functional and structural properties of reconstituted soy protein …
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Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions.

HH Hu Hao, WJH Wu JiaHui, ECY Li-Chan, ZL Zhu Le… - 2012 - cabidigitallibrary.org
The effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W)
and time (15 or 30 min) on functional and structural properties of reconstituted soy protein …

[引用][C] Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

H Hu, J Wu, ECY Li-Chan, L Zhu, F Zhang, X Xu… - Food …, 2013 - cir.nii.ac.jp
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI)
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Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

H Hu, J Wu, ECY Li-Chan, L Zhu, F Zhang, X Xu… - Food …, 2013 - infona.pl
The effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W)
and time (15 or 30 min) on functional and structural properties of reconstituted soy protein …

[引用][C] Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

H Hu, J Wu, ECY Li-Chan, L Zhu, F Zhang, X Xu, G Fan… - 2013