Research demonstrates how sonication timing and acidic pH impact emulsifying properties in soybean by-products, suggesting enhanced applications.
This research highlights that while all fractions are high-potential emulsifiers, the specific processing, particularly the timing of sonication, significantly alters the physicochemical properties of the ISPS fractions and their performance as emulsifying agents. The findings underscore the increased added value of this soybean by-product via synergistic protein-polysaccharide interactions.
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Ospina et al. (2026) studied this question.
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