化学
粒径
材料科学
强度（物理）
超声波
超声波传感器
化学工程
粒子（生态学）
食品科学
色谱法
生物
医学
物理化学
物理
放射科
工程类
量子力学
生态学
作者
Yuntao Wang,Yingjuan Wang,Ke Li,Yanhong Bai,Bin Li,Wei Xu
标识
DOI：10.1016/j.lwt.2020.109563
摘要
Abstract In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) at a frequency of 20 kHz under 300 W for different time. Then the functional properties were evaluated, and the structure was analyzed to illustrate the mechanism. It was found that the solubility of CPI significantly (p = 0.000138,
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(2025-6-4)
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