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Enhancement of Pea–Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics

With increasing attention to health, plant protein products have gained significant market potential due to their growing consumer demand. This study researches the influence of ultrasonic treatment on the structure and function of pea–oat composite protein gel (POPG) to enhance its elasticity and t...

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Principais autores: Sai Wang, Mengxiao Li, Guimei Dong, Ruiling Shen, Jilin Dong, Yunlong Li
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2025-10-01
סדרה:Foods
נושאים:
POPG
ultrasonic treatment
rheological
thermal stability
microstructure
גישה מקוונת:https://www.mdpi.com/2304-8158/14/21/3751
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