Ultrasonic pre-treatment followed by glycation modifies chickpea protein isolate: structural transformation, pickering emulsion stability and gel properties.
- DOI
- 10.1016/j.foodres.2026.119402
- Published
- 2026 Aug 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119402,
title = {Ultrasonic pre-treatment followed by glycation modifies chickpea protein isolate: structural transformation, pickering emulsion stability and gel properties.},
author = {Cui B and Li K and Wang Y and Ma W and Yan J and Wu H and Bai Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119402},
url = {https://doi.org/10.1016/j.foodres.2026.119402}
}RIS
TY - JOUR TI - Ultrasonic pre-treatment followed by glycation modifies chickpea protein isolate: structural transformation, pickering emulsion stability and gel properties. AU - Cui B AU - Li K AU - Wang Y AU - Ma W AU - Yan J AU - Wu H AU - Bai Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119402 UR - https://doi.org/10.1016/j.foodres.2026.119402 ER -
APA
B, C., K, L., Y, W., W, M., J, Y., H, W., & Y, B. (2026). Ultrasonic pre-treatment followed by glycation modifies chickpea protein isolate: structural transformation, pickering emulsion stability and gel properties.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119402
Source records
- pubmed · retrieved 2026-09-26T18:24:25.509Z