Enhancement of Functional and Flavor Attributes of Soy Protein Isolate-Chitosan Coacervates via Ultrasonic Processing.

Foods · 2025 · PMC12785727 · PMID 41517091

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a decreasing trendno p-value reported

Furthermore, the F-SH content of A-50% and A-80% showed a decreasing trend, which was in agreement with the results reported elsewhere on gliadin aggregates in wheat and green wheat [ 33 ].

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an increasing trendno p-value reported

In addition, the release concentration of 1-octen-3-ol and heptanal of SPI–CS under the 80% ultrasound amplitude showed an increasing trend with sonication duration.

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