Influence of Pre-/Postultrasound on Forming a Molten Globule-Like Conformation and Improving the Emulsifying Properties of Thermally Induced Soybean Protein Aggregates

The study compared the effects of applying ultrasound (20 kHz, 200/600W, 10 min) before or after heating (100 °C, 20 min) on the physicochemical and emulsifying properties of soy protein isolate (S...