Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that texture mouthfeel foods depend on viscoelastic their ingredients, especially those show both elastic viscous behavior, such as proteins. To improve functional properties, including ones, have subjected to some physical treatments, ultrasound, which is considered an emerging green technology. Changes by high-intensity ultrasound vary according used, power, frequency, time sonication, well intrinsic characteristics studied As pretreatment, affects viscosity storage loss moduli due structural modification its polypeptide chain, consequence cavitation phenomenon. this review, we present main results effect animal vegetable different conditions device, wave amplitude, exposure mainly. context, information from studies impact sources diversify possible use food ingredient.