Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment.

Ultrason Sonochem · 2023 · PMC10300257 · PMID 37336077

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an increasing trendno p-value reported

The EAI and the ESI of ultrasound treated-WGP showed an increasing trend with the increase of ultrasound time and ultrasound power, which proved that the emulsifying properties of WGP was improved by ultrasonic treatment.

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