Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry.

Black bean protein isolate exposed to different ultrasound conditions (power − 150, 300 and 450 W; time − 12 and 24 min) showed that, protein unfolding increased significantly from 300 W up to 450 W, with a decreasing trend in structure and particle sizes with increasing treatment time [9] .

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In another study, solubility of ultrasound treated black bean protein isolate showed an increasing trend from 150 W up to 300 W at 24 min of treatment time [9] .

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