Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate
Shulin Zhang, Li Tian, Jianhua Yi, Zhenbao Zhu, Xinling Dong, Eric A. Decker
Topics & Concepts
Intensity (physics)UltrasoundEmulsionChemistryProtein stabilityPulp and paper industryChemical engineeringChromatographyMaterials scienceFood scienceOrganic chemistryBiochemistryEngineeringMedicineRadiologyQuantum mechanicsPhysicsProteins in Food SystemsMeat and Animal Product QualityEdible Oils Quality and Analysis