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Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics

Food ColloidEngineeringSonochemistryEmulsion CharacteristicsBiotechnologyProtein EngineeringUltrasoundUltrasound-treated Pea ProteinTannic Acid ComplexesBiomolecular EngineeringEmulsion