Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2

Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel