Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes-Reference-Cited by-同舟云学术

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Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes

Published:2024-09 Issue: Volume:451 Page:139438
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Noh Eunjeong,Lee Kwang-Geun

Funder

Ministry of Oceans and Fisheries

Korea Institute of Marine Science and Technology Promotion

Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forestry and Fisheries

Publisher

Elsevier BV

Reference62 articles.

1. Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba;Alsalman;Molecules,2021

2. The characterization of acoustic cavitation bubbles – An overview;Ashokkumar;Ultrasonics Sonochemistry,2011

3. Food loss and waste: A sustainable supply chain perspective;Baysal;Disruptive Technologies and Eco-Innovation for Sustainable Development,2022

4. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products–a review;Bui;Journal of Dairy Research,2020

5. Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation;Cao;Food Chemistry,2019

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1. Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven;International Journal of Food Science & Technology;2024-09-04

2. An Extraction Process Based on the Collaborative Extraction of Coptis chinensis Franch. Phytoconstituents Using a Deep Eutectic Solvent and an Organic Solvent;Separations;2024-08-16

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