Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics.

Ultrason Sonochem · 2021 · PMC8473777 · PMID 34562736

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showed a trendno p-value reported

3.4 Gel strength and WHC analysis Table 1 shows the strength of the emulsion gel, and the gel strength after HIU treatment at different powers showed a trend of first increasing and then decreasing with increasing ultrasound power.

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