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Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively

Ruiling Li; Chao Ma; Ningzhe Wang; Jing Wang; Xin Yang
Food Hydrocolloids · Vol. 168 · pp. 111492 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume168
Pages111492
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111492
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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