Xiong, Ting <br/><br/>
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  Jul 2018 
 - 260-267 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2018.04.044  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Handling--methods<br/>Hydrophobic and Hydrophilic Interactions<br/>Particle Size<br/>Pisum sativum--chemistry<br/>Plant Proteins, Dietary--chemistry<br/>Protein Conformation<br/>Protein Unfolding<br/>Seeds--chemistry<br/>Structure-Activity Relationship<br/>Surface Tension<br/>Time Factors<br/>Ultrasonics