Comparative analysis of the effect of ultrasonic treatment with ice and without ice cooling on the stability of oil-in-water emulsions stabilized by fava bean ( <i>Vicia fava</i> L.) protein
Ultrasonic (US) treatment has attracted significant attention for improving emulsion stability; however, its effects on fava bean protein (FBP)-based emulsions remain underexplored.
Authors
- Arissara Phosanam (ORCID: https://orcid.org/0000-0003-4274-7180)
- Susma Bhattarai
- Kunwadee Kaewka (ORCID: https://orcid.org/0000-0002-7061-6682)
- Sanjaya Karki (ORCID: https://orcid.org/0000-0002-5142-1994)
- Yottha Srithep (ORCID: https://orcid.org/0000-0002-7288-8219)
Institutions
- Mahasarakham University (TH)
- Kasetsart University (TH)
- Sakon Nakhon Rajabhat University (TH)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-11-25
- DOI
- https://doi.org/10.1039/d5fb00692a
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Kasetsart University