Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. Aft...

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發表在:	Ultrasonics Sonochemistry
Main Authors:	Guangjie Xie, Ji Luo, Fang Li, Dandan Li, Yongbin Han, Yang Tao
格式:	Article
語言:	英语
出版:	Elsevier 2023-12-01
主題:	Hydrodynamic cavitation Ultrasound cavitation Lipoxygenase Soy milk Artificial neural network
在線閱讀:	http://www.sciencedirect.com/science/article/pii/S1350417723004042