Bing-Yu Sun

Effects of ultrasonic pretreatment on the molecular conformation, gel texture, and rheological properties of oat-whey dual-protein gel induced by lactic acid bacteria fermentation

The development of novel fermented nutritional foods based on plant-animal protein combinations remains challenging due to the limited gel- forming ability and structural regulation of dual-protein systems. This study investigated the effects of ultrasound pretreatment (0–600 W) of oat protein-whey protein dispersions...