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Updated: Jan 9, 2026

Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders
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超声波高压联合处理对大豆蛋白分离物的结构和物理化学特性的影响

Jinying Li1,2, Jiannan Yan3,4, Fangxiao Xing1,2

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China.

NPJ science of food
|December 9, 2025
PubMed
概括

结合超声波和高压处理显著改变了大豆蛋白分离物 (SPI) 的结构,提高了其可溶性,乳化和凝特性,以改善食品应用.

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