Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
February 13, 2015Food HydrocolloidsOpen Access

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

View Full Paper
Ask AI
Bookmark
Share

Authors

JOJonathan O’SullivanUnilever (United Kingdom)BMBrian A. MurrayTechnological University DublinCFCal FlynnSt. Vincent's University Hospital

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

O’Sullivan et al. (2015) studied this question.

synapsesocial.com/papers/6a9697cf8a4936f1ceb2f348https://doi.org/10.1016/j.foodhyd.2015.02.009
View Full Paper
Ask AI
Bookmark
Share