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

作者：Ruiling Li, Chao Ma, Ningzhe Wang, Jing Wang, Xin Yang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111492 · 被引用次数：15 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food composition and properties