Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

The most important factors restricting research and application in the food industry are the poor solubility and emulsification of pea protein isolate (PPI). This study investigates the effect of high-intensity ultrasound (HIU, 0–600 W) and pH-shifting treatment, alone or combined, on the structure,...

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Detalles Bibliográficos
Autores principales: Zhang, Jingnan, Liu, Qian, Chen, Qian, Sun, Fangda, Liu, Haotian, Kong, Baohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352455/
https://www.ncbi.nlm.nih.gov/pubmed/35907333
http://dx.doi.org/10.1016/j.ultsonch.2022.106099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352455/
https://www.ncbi.nlm.nih.gov/pubmed/35907333
http://dx.doi.org/10.1016/j.ultsonch.2022.106099

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