Effects of Ball Milling on the Structure and Foaming Properties of Soy Protein Isolate
To enhance the foaming properties of soy protein isolate (SPI), SPI was subjected to ball milling at varying ball-to-material ratios (8:1, 14:1, and 20:1) for 150 min at a rotational speed of 96 r/min, using untreated SPI as a control. Effects of ball milling on the structural and foaming properties...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080053 |
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