Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein

Autor:	Hongxi Zhao, Ruixuan Zhao, Xinshuo Liu, Liang Zhang, Qiannan Liu, Wei Liu, Tao Wu, Honghai Hu
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Journal of Food Science. 88:1553-1565
ISSN:	1750-3841 0022-1147
DOI:	10.1111/1750-3841.16495
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7fb28b06eb84df134e05dd74588caba2 https://doi.org/10.1111/1750-3841.16495 Zobrazit plný text záznamu Plný text