Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

Published 2017 View Full Article

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Title
Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review
Authors
Keywords
Ultrasonic processing, Proteins, Functional properties, Emulsifying performance, Nanoemulsion fabrication, Sonoreactor design
Journal
FOOD HYDROCOLLOIDS
Volume 71, Issue -, Pages 299-310
Publisher
Elsevier BV
Online
2017-01-05
DOI
10.1016/j.foodhyd.2016.12.037

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