Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production
Runnan Li, Alma D. True, Sha Lei, Youling L. Xiong
Topics & Concepts
EmulsionSonicationIngredientHomogenization (climate)Food scienceChemistryOil dropletFlavorViscosityMaterials scienceChromatographyOrganic chemistryComposite materialBiologyEcologyBiodiversityProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes