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

出版年份 2016 全文链接

标题

作者

关键词

Gelatin, Egg white protein, Pea protein isolate, Soy protein isolate, Rice protein isolate, Ultrasound

出版物

Volume 53, Issue -, Pages 141-154

出版商

Elsevier BV

发表日期

2015-02-14

DOI

10.1016/j.foodhyd.2015.02.009

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