Emerging high intensity ultrasound for soymilk in boosting bioactivity, amino acids release, reducing anti-nutritional factors and allergenicity

Hussain, Muhammad; Zhong, Hao; Hussain, Kifayat; Manzoor, Muhammad Faisal; Qayum, Abdul; Liu, Xiaofeng; Xu, Jie; Hussain, Abid; Ahsan, Hafiz Muhammad; Guan, Rongfa

doi:10.1016/j.fbio.2024.104138

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104138

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Emerging high intensity ultrasound for soymilk in boosting bioactivity, amino acids release, reducing anti-nutritional factors and allergenicity

Muhammad Hussain,

Hao Zhong,

Kifayat Hussain

et al.

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Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties

Ozkan,

Tataroglu,

Gulec

et al. 2024

Food Chemistry Advances

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Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties

Ozkan,

Tataroglu,

Gulec

et al. 2024

Food Chemistry Advances

View full text Add to dashboard Cite

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Emerging high intensity ultrasound for soymilk in boosting bioactivity, amino acids release, reducing anti-nutritional factors and allergenicity

Cited by 1 publication

References 41 publications

Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties

Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties

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