Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates
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Title
Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates
Authors
Keywords
High-intensity ultrasound, Pumpkin-seed protein, Structural characteristics
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 155, Issue -, Pages 112952
Publisher
Elsevier BV
Online
2021-12-09
DOI
10.1016/j.lwt.2021.112952
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