Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk

作者：Hongwei Cao, Xiaotong Zhuang, Haojie Liu, Man Wang, Kai Huang, Hongdong Song, Sen Li, Yu Zhang, Zhenliang Sun, Xiao Guan · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111400 · 被引用次数：6 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food composition and properties