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The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

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Life Sciences, Biochemistry, Food Science +16

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

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The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

Jiang Jiang, Zhipeng Zhang, Jing Zhao et al. · Food Chemistry · 2018 · 410 citations

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