Microwave Puffing-Mediated Structural Modification of Soy Protein: Effects on Dynamic Changes in Key Properties During Soybean Paste Fermentation and Umami Improvement.

Foods · 2026 · PMC13408419 · PMID 42511288

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highly significantno p-value reported

Combined surface hydrophobicity results reveal a highly significant linear negative correlation between soy protein isolate surface hydrophobicity and particle size.

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showed a trendno p-value reported

The protease activity in both groups of samples showed a trend of first increasing and then decreasing.

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