Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins
Sílvia Bernardi, Anne Luize Lupatini-Menegotto, Daneysa Lahis Kalschne, Éder Lisandro Moraes Flores, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Cristiane Canan
Topics & Concepts
Extraction (chemistry)UltrasoundMicrobubblesSolubilitySolventCavitationYield (engineering)Ultrasound energyViscosityChemistryMaterials scienceProcess engineeringBiochemical engineeringPulp and paper industryChromatographyChemical engineeringBiotechnologyOrganic chemistryBiologyComposite materialMechanicsEngineeringPhysicsAcousticsProteins in Food SystemsMeat and Animal Product QualityMicrobial Inactivation Methods