Ultrasonic treatment influences the compactness of quinoa protein microstructure and improves the structural integrity of quinoa protein at the interfaces of high internal phase emulsion
Zhongyu Zuo, Zhanhui Geng, Xinxia Zhang, Tianjiao Ma, He Liu, Li Wang
Topics & Concepts
MicrostructureEmulsionMaterials scienceChemical engineeringUltrasonic sensorDenaturation (fissile materials)Random coilChemistryPhase (matter)CrystallographyComposite materialCircular dichroismOrganic chemistryNuclear chemistryAcousticsEngineeringPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis