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. 2024 Aug 15;110:107030. doi: 10.1016/j.ultsonch.2024.107030

Fig. 1.

Fig. 1

Functional properties of optimal ultrasound-assisted and control extracted faba bean protein isolate (A) foaming capacity (B) foaming stability (C) representative photographs of the foam prepared from (1 % wt., protein basis, pH 7) at 0, 15 and, 30 (D) water and oil absorption capacity.

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