Work

Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively

Year: 2025

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.111492

Authors: Ruiling Li, Chao Ma, Ningzhe Wang, Jing Wang, Xin Yang

Institutions: Harbin Institute of Technology, Ningbo University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Natural Science Foundation of Chongqing

Award: G1786093674

OpenAlex ID: W4409787336

FWCI: 8.662

Cites: 48

Cited by: 20

Related to: 10