Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties-Reference-Cited by-同舟云学术

Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties

Published:2024-09 Issue: Volume:154 Page:110140
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Yinxuan^ORCID,Cheng Lirong^ORCID,Gilbert Elliot Paul^ORCID,Lee Sung Je^ORCID,Yang Zhi^ORCID

Funder

Massey University

Publisher

Elsevier BV

Reference108 articles.

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3. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

4. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

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