Publication | Open Access

Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

Materials ScienceHigh-intensity Ultrasound WavesEngineeringPower UltrasoundRice FlourMechanical EngineeringSonochemistryFood StructureRheologyFood EngineeringBiopolymers Structural FeaturesUltrasoundSoft Matter