Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes
Eunjeong Noh, Kwang‐Geun Lee
Topics & Concepts
SonicationZeta potentialChemistryUltrasoundEmulsionParticle sizeFlavorChromatographyFood scienceBiochemistryMaterials scienceNanotechnologyNanoparticlePhysical chemistryAcousticsPhysicsProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes