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Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential

Wenqing Chen1, Haile Ma1, Yao-Yao Wang1

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.

Ultrasonics Sonochemistry
|April 3, 2022
PubMed

Keywords:
Acoustic cavitationFunctionalityHigh intensity ultrasoundModificationProteins

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