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Updated: Jul 22, 2026

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Enhancement of Pea-Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and

Sai Wang1, Mengxiao Li1, Guimei Dong2

  • 1School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.

Foods (Basel, Switzerland)
|November 13, 2025
PubMed

Keywords:
POPGmicrostructurerheologicalthermal stabilityultrasonic treatment

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