Application of Ultrasound for the Modification of Techno-Functional and Physicochemical Properties in Cereal and Pseudocereal Protein Isolates: A Systematic Review
Cereal and pseudocereal protein isolates are increasingly investigated as sustainable food ingredients, although their limited solubility, interfacial activity, foaming performance, and hydration properties can restrict their technological application. This systematic review evaluated the effects of ultrasound on the p...