Comparative analysis of the effect of ultrasonic treatment with ice and without ice cooling on the stability of oil-in-water emulsions stabilized by fava bean ( Vicia fava L.) protein
Year: 2025
Type: article
Abstract: Ultrasonic (US) treatment has attracted significant attention for improving emulsion stability; however, its effects on fava bean protein (FBP)-based emulsions remain underexplored.
Source: Sustainable Food Technology
DOI: 10.1039/d5fb00692a
Authors: Susma Bhattarai, Sanjaya Karki, Yottha Srithep, Kunwadee Kaewka, Arissara Phosanam
Institutions: Kasetsart University, Mahasarakham University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
Funder: Kasetsart University
OpenAlex ID: W4416623798