“…The combination of cavitation, shear, and collision effects could alter the structure and size of protein aggregates (Oliete, Yassine, Cases, & Saurel, 2019;Yin, Tang, Wen, Yang, & Li, 2008). The modification of inter-and intramolecular interactions within protein particles would make it possible to increase the solubility and the emulsifying abilities of the treated proteins (Khan et al, 2015;Peyrano, Speroni, & Avanza, 2016;Shen & Tang, 2012). One of the main techno-functional properties of food proteins is their foaming capacity (FC).…”