Effects of ultrasound on the structure and physical properties of black bean protein isolates

Food Research International

Volumn 62, Issue , 2014, Pages 595-601

  Jiang, Lianzhou ^a   Wang, Jing ^a   Li, Yang ^a   Wang, Zhongjiang ^a   Liang, Jing ^a   Wang, Rui ^a   Chen, Yong ^a   Ma, Wenjun ^a   Qi, Baokun ^a   Zhang, Min ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Black bean protein isolate; Solubility; Structure; Surface hydrophobicity; Ultrasound treatment; Zeta potential

Indexed keywords

AGGREGATES; DICHROISM; HYDROPHOBICITY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STRUCTURE (COMPOSITION); ULTRASONIC EQUIPMENT; ZETA POTENTIAL;

HIGH POWER ULTRASOUND; HYDROPHOBIC INTERACTIONS; PROTEIN ISOLATES; SECONDARY STRUCTURES; STRUCTURE AND PHYSICAL PROPERTIES; SURFACE HYDROPHOBICITY; ULTRASONIC TREATMENTS; ULTRASOUND TREATMENTS;

PROTEINS;

EID: 84899890866     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.022     Document Type: Article

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