The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

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Title
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
Authors
Keywords
Gelatin, Egg white protein, Pea protein isolate, Soy protein isolate, Rice protein isolate, Ultrasound
Journal
FOOD HYDROCOLLOIDS
Volume 53, Issue -, Pages 141-154
Publisher
Elsevier BV
Online
2015-02-14
DOI
10.1016/j.foodhyd.2015.02.009

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