Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates.

With increasing microwave treatment time, the interfacial tension of OSPI showed a trend of first decreasing and then increasing, reaching a minimum at a treatment time of 30 s.

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With microwave application time exceeding 30 s, peak areas within the retention time range of 0 to 14 min show an increasing trend, while peak areas within the retention time range of 14 to 28 min show a decreasing trend.

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