Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant-based emulsions.
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| Title: | Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant-based emulsions. |
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| Authors: | Krichanã D; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., Rigolon TCB; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., Azevedo PZ; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., de Melo Lins JP; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., Horta GO; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., de Oliveira Paulo LA; Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., Vidigal MCTR; Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., Santos TA; EPAMIG - Instituto de Laticínios Cândido Tostes, Juiz de Fora, Brazil., Renhe IRT; EPAMIG - Instituto de Laticínios Cândido Tostes, Juiz de Fora, Brazil., de Araújo Bezerra J; Federal Institute of Education, Science, and Technology of Amazonas, Manaus, Brazil., Stringheta PC; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., Martins E; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil., Campelo PH; LaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.; LHMA, Laboratory of Hygiene and Food Microbiology, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil. |
| Source: | Journal of the science of food and agriculture [J Sci Food Agric] 2026 Sep; Vol. 106 (12), pp. 7109-7124. Date of Electronic Publication: 2026 May 27. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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