Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate

Publication date: Available online 10 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ruijie Shi, Yue Liu, Jialun Hu, Hao Gao, Abdul Qayum, Akhunzada Bilawal, G. Munkh-Amgalan, Zhanmei Jiang, Juncai Hou
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research