Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference98 articles.
1. Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization;Albano;Ultrasonics Sonochemistry,2018
2. Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling;Alrosan;International Journal of Food Science and Technology,2022
3. Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment;Amiri;Innovative Food Science & Emerging Technologies,2021
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