Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein
Chong‐hao Bi, Shang-yi Chi, Tong Zhou, Jiayi Zhang, Xueying Wang, Jie Li, Wentian Shi, Bin Tian, Zhigang Huang, Yi Liu
Topics & Concepts
RheologyThermal stabilityMicrostructureCovalent bondHomogeneousPolymerSolubilityProtein stabilityMaterials scienceChemistryChemical engineeringFood scienceComposite materialOrganic chemistryBiochemistryThermodynamicsEngineeringPhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes