Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

Ting Xiong; Wenfei Xiong; Mengting Ge; Junhao Xia; Bin Li; Yijie Chen

doi:10.1016/j.foodres.2018.04.044

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

Ting Xiong(Huazhong Agricultural University), Wenfei Xiong(Huazhong Agricultural University), Mengting Ge(Huazhong Agricultural University), Junhao Xia(Huazhong Agricultural University), Bin Li(Huazhong Agricultural University), Yijie Chen(Huazhong Agricultural University)

Food Research International

April 22, 2018

10.1016/j.foodres.2018.04.044

Cited by 412

Abstract

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