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Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Zhuang-Li Kang1,2,3, Peng-Lei Yao2, Jing-Jie Xie2

  • 1School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China.

Journal of the Science of Food and Agriculture
|February 28, 2024
PubMed
Abstract

Keywords:
foaming capacitylow‐frequency magnetic fieldrheological propertysoy 11S globulinsulfhydryl content

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