The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties - Concepedia

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The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties

42

Citations

50

References

2023

Year

Yue Xu, Yang Yang, Chunmin Ma, Xin Bian, Likun Ren, Baoxiang Liu, Lianzhong Ai, Na Zhang

Food Hydrocolloids

Food ColloidBiochemistryOxidative OatFood BiophysicsUltrasound TreatmentFood EngineeringAvena Sativa L.Biomolecular Engineering

References

	Year	Citations

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