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Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

Ting Xiong1, Wenfei Xiong1, Mengting Ge2

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.

Food Research International (Ottawa, Ont.)
|May 28, 2018
PubMed

Keywords:
Foaming propertyHigh intensity ultrasoundPea protein isolateStructure

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