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The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

Journal of Food Science, 2019
International audienceThe effect of dynamic high-pressure treatment, also named microfluidization, on the surface properties of thermal pea albumin aggregates (AA) and their foaming ability was investigated at pH 3, 5, and 7.
Yanis Djemaoune
exaly   +2 more sources

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Effects of microfluidization on microstructure and physicochemical properties of corn bran

Journal of Cereal Science, 2013
Guibing Chen, Xiuhua Sun
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