Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

Abstract In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) at a frequency of 20 kHz under 300 W for different time. Then the functional properties were evaluated, and the structure was analyzed to illustrate the mechanism. It was found that the solubility of CPI significantly (p = 0.000138,