Yellow horn as an alternative source of plant-based protein: The effects of high-intensity ultrasonication treatment on its physicochemical properties and emulsifying properties

被引：0
|
作者：
Yu, Cuiping [1 ,2 ]
Li, Sihui [2 ]
Sun, Shuang [2 ]
Yan, Huijia [2 ]
Zou, Henan [2 ]
机构：
[1] College of Wildlife and Protected Area, Northeast Forestry University, Harbin,150040, China
[2] School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian,116034, China
来源：
LWT | 2022年 / 167卷
关键词：
801.4 Physical Chemistry - 802.3 Chemical Operations - 804.1 Organic Compounds - 822.2 Food Processing Operations - 951 Materials Science;
D O I：
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学科分类号：
摘要：
54
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