Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review
Abstract The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic properties of their ingredients, especially those t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-06-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.220 |