Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively
Ruiling Li, Chao Ma, Ningzhe Wang, Jing Wang, Xin Yang
Topics & Concepts
EmulsionSubstrate (aquarium)Chemical engineeringMaterials scienceChemistryChromatographyGeologyOceanographyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties