Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure
Xuan Zhang, Yingying Chen, Yingying Chen, Rixin Li, Youqing Shi, Yufa Zhao, Bin Li, Yijie Chen, Yijie Chen, Xiangwei Zhu
Topics & Concepts
Pea proteinUltrasonic sensorEmulsionChemical engineeringFabricationChemistryMaterials scienceIntensity (physics)ChromatographyFood scienceBiochemistryPathologyEngineeringMedicinePhysicsAlternative medicineAcousticsQuantum mechanicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality