Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake
WU Han, LIU Haonan, DI Qingru, Xiayidan MAIMAITI, LIU Xiaoli, ZHOU Jianzhong
(1. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 3. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
WU Han, LIU Haonan, DI Qingru, Xiayidan MAIMAITI, LIU Xiaoli, ZHOU Jianzhong. Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake[J]. FOOD SCIENCE, 2023, 44(17): 60-66.