Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

Journal of Food Engineering

Volumn 124, Issue , 2014, Pages 11-18

  Sun, Yanjun ^a,b   Chen, Jianhang ^a   Zhang, Shuwen ^a   Li, Hongjuan ^a   Lu, Jing ^a   Liu, Lu ^a   Uluko, H ^a   Su, Yanling ^a   Cui, Wenming ^a   Ge, Wupeng ^c   Jiaping, Lv ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b State Key Laboratory of Dairy Biotechnology   (China)

^c NORTHWEST A F UNIVERSITY   (China)

Author keywords

Functionality; Milk protein concentrate 80; Physical property; PUS pre treatment

Indexed keywords

EMULSIFYING ACTIVITY INDICES; FUNCTIONAL PROPERTIES; FUNCTIONALITY; MILK PROTEIN; PRE-TREATMENT; SURFACE HYDROPHOBICITY; ULTRASONIC TREATMENTS; ULTRASOUND TREATMENTS;

ELECTROPHORESIS; EMULSIFICATION; HYDROPHOBICITY; MODEL PREDICTIVE CONTROL; PARTICLE SIZE; PHYSICAL PROPERTIES; SODIUM DODECYL SULFATE; SODIUM SULFATE; ULTRASONICS;

PROTEINS;

EID: 84886665955     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.09.013     Document Type: Article

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