Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins
Michele Harumi Omura, Ana Paula Hanke de Oliveira, Lucas de Souza Soares, Jane Sélia dos Reis Coimbra, Frederico Augusto Ribeiro de Barros, Márcia Cristina Teixeira Ribeiro Vidigal, Maria Cristina Baracat‐Pereira, Eduardo Basílio de Oliveira
Topics & Concepts
Ultrasonic sensorChemistrySoy proteinAqueous solutionFood productsPlant proteinResponse surface methodologyFood proteinPea proteinChromatographyMaterials scienceFood scienceChemical engineeringOrganic chemistryAcousticsPhysicsEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods