Effect of ultrasound treatment on the properties of lotus seed protein gel
This study provides a theoretical basis for applying LSPG in food processing. © 2025 Society of Chemical Industry.
Authors
- Haizhen Mo
- Man Hao
- Yan Liang (ORCID: https://orcid.org/0000-0003-3204-4481)
- Chih-Chin Wang
- Gui‐Jin Sun
- Yingqiu Li (ORCID: https://orcid.org/0000-0001-7417-9486)
- X. Deng
- Jie Yang (ORCID: https://orcid.org/0000-0003-0423-4157)
Institutions
- Qilu University of Technology (CN)
- Heze Medical College (CN)
- Heze University (CN)
- Shandong Academy of Sciences (CN)
- Shaanxi University of Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-12
- DOI
- https://doi.org/10.1002/jsfa.70119
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Shandong Province