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Wurigumule Xu

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Open access Oct 2026

Ultrasound-enhanced foaming and emulsifying properties of flaxseed protein isolate: mechanisms mediated by conformational flexibility and interfacial tension

Despite the high nutritional value of flaxseed protein isolate (FPI), its food applications remain limited due to poor foaming and emulsifying properties. The current research examined the effects of ultrasonic treatment (0, 100, 200, 300, and 400 W, 15 min) on FPI functionality, with primary focus structural alteratio...

Narisu Qin, Wurigumule Xu, Zi-Tong Zhao et al. · 0 citations

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