ARIYAPRAKAI, S. Improving Functional Properties of Food Proteins by Using High Intensity Ultrasonication Technology. Science and Engineering Connect, Bangkok, Thailand, v. 44, n. 4, p. 547–558, 2021. Disponível em: https://ph04.tci-thaijo.org/index.php/SEC/article/view/10447. Acesso em: 30 jun. 2025.