Comparative study of high intensity ultrasound effects on food proteins functionality

Journal of Food Engineering

Volumn 108, Issue 3, 2012, Pages 463-472

  Arzeni, C ^a,b   Martinez K ^a,c   Zema, P ^a   Arias, A ^a   Perez O E ^a,c   Pilosof, A M R ^a,c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Fellowship of Agencia Nacional de Promocion Cientifica y Tecnologica de la Republica Argentina   (Argentina)

^c Nacional de Investigación Científica y Tecnológica de la República ^*  (Argentina)

Author keywords

Dynamic rheology; Gelling properties; High intensity ultrasound; Soy and egg white proteins; Viscosity; Whey protein concentrate

Indexed keywords

DYNAMIC RHEOLOGY; EGG WHITE PROTEINS; GELLING PROPERTIES; HIGH INTENSITY ULTRASOUNDS; WHEY PROTEIN CONCENTRATE;

COAGULATION; GELATION; HYDROPHOBICITY; ULTRASONIC APPLICATIONS; ULTRASONICS; VISCOSITY;

PROTEINS;

GLYCINE MAX;

EID: 80054951068     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.018     Document Type: Article

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