The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties
Yue Xu, Yang Yang, Chunmin Ma, Xin Bian, Likun Ren, Baoxiang Liu, Lianzhong Ai, Na Zhang
Topics & Concepts
UltrasoundRheologyAvenaDepolymerizationChemistryViscosityFourier transform infrared spectroscopyRheometryZeta potentialMaterials scienceSonicationUltrasonic sensorParticle sizeChemical engineeringChromatographyNanotechnologyOrganic chemistryComposite materialNanoparticleBiologyEcologyAcousticsPhysical chemistryPhysicsEngineeringProteins in Food SystemsMeat and Animal Product QualityFood composition and properties