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Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.

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Title: Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.
Authors: Riquelme, Natalia1, Díaz-Calderón, Paulo2,3, Luarte, Alejandro3,4,5, Arancibia, Carla1,4, carla.arancibia@usach.cl
Source: Gels (2310-2861); Apr2025, Vol. 11 Issue 4, p270, 17p
Database: Applied Science & Technology Source
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  Availability: 0
Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 184834380
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=184834380
RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.3390/gels11040270
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 17
        StartPage: 270
    Titles:
      – TitleFull: Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.
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            NameFull: Riquelme, Natalia
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            NameFull: Díaz-Calderón, Paulo
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            NameFull: Luarte, Alejandro
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            NameFull: Arancibia, Carla
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            – D: 01
              M: 04
              Text: Apr2025
              Type: published
              Y: 2025
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              Value: 11
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              Value: 4
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            – TitleFull: Gels (2310-2861)
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