Improved flavor, reduced beany off-flavors
Reconstructs protein structure via ultrasound and dietary antioxidants to significantly improve flavor and digestibility while retaining nutritional value.
Pengyang, Zou · Qijia, Mi · Xu, Jing
Food Chemistry 2025
Volatile compound species reduced from 77 to 30
Organoleptic characteristics significantly enhanced
α-helices converted to random coils with disulfide bond cleavage