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. 2021 Jul 27;77:105685. doi: 10.1016/j.ultsonch.2021.105685

Fig. 1.

Fig. 1

Emulsifying properties of quinoa protein treated by ultrasonic with different time. Error bars represent mean ± standard deviations (n = 5); Uppercase letters indicate significant difference of ESI (P < 0.05) with different ultrasonic treatments, lowercase letters indicate the difference of EAI with different ultrasonic treatments.