Enhancing stability and flavor of mung bean-based milk through ultrasound treatment: Impacts on physical-chemical properties and protein structure
Ying Dai, Lina Xing, Shuangneng Liu, Jinqi Liu, Tong Zhu, Tianqi Jiang, Xiaowei Zheng, Sumei Zhou, Jing Lu
Topics & Concepts
Mung beanFlavorUltrasoundFood scienceStability (learning theory)ChemistryChemical stabilityBiochemical engineeringBiological systemPhysicsBiologyComputer scienceOrganic chemistryEngineeringAcousticsMachine learningProteins in Food SystemsMeat and Animal Product QualityFood composition and properties