Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein
Kunting Yang, Ruohui Lin, Shucheng Zhang, Xiangzhong Zhao, Jiang Jiang, Yuanfa Liu
Topics & Concepts
Coalescence (physics)CrystallizationEmulsionChemical engineeringPea proteinAerationViscosityParticle sizeChemistryFat substituteSodium CaseinateGlobules of fatMaterials scienceSkimmed milkUltrasoundChromatographyMilk fatFood scienceComposite materialOrganic chemistryEngineeringAstrobiologyAcousticsLinseed oilPhysicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes