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Physical and structural changes affect the resulting ingredient functionality and nutritional quality of protein. Changes in the functional properties, especially hydrophobicity, solubility, emulsion, and foaming, depend on the extent of ultrasound energy applied to the protein. This study aims to review major ultrasound process parameters and conditions for extraction and modification of plant proteins and their impact on protein structural changes and resulting physicochemical, functional, and nutritional properties.Semi-structured in
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