Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates
Sisi Wu, Zifan Zhang, Chunxiu Liu, Tiezheng Ma
Topics & Concepts
SonicationChemistryProtein aggregationEmulsionChemical engineeringParticle sizePhase (matter)Particle (ecology)ChromatographyBiophysicsBiochemistryOrganic chemistryBiologyPhysical chemistryEcologyEngineeringProteins in Food SystemsMuscle metabolism and nutritionPickering emulsions and particle stabilization