Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics.

Foods · 2025 · PMC12110906 · PMID 40428612

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an increasing trendno p-value reported

At an incubation time of 3 min, both DPPH and ABTS radical scavenging capacities exhibited an increasing trend with rising field strength.

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a decreasing trendno p-value reported

With the extension of incubation time, the total sugar content of the samples showed a decreasing trend, possibly due to the prolonged water bath heating time, leading to sugar degradation during the heating and incubation processes [ 66 ].

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