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@ftbjournal.bsky.social Oct 13, 2026, 12:27 PM

Structural, Functional and Antioxidant Properties of Soy Protein Concentrates Enriched with Black Mulberry Pomace
www.ftb.com.hr/archives/199...
#soyprotein #blackmulberry #sustainableingredients #SDG2 #SDG12

Soy flour and mulberry pomace are combined and extracted with ethanol. The resulting extracts are characterised by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), colour analysis and functional property assessment. The extracts exhibit improved emulsion properties, water-holding capacity (WHC), oil-holding capacity (OHC) and antioxidant properties, alongside reduced in vitro digestibility.

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