The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

Food Hydrocolloids

Volumn 53, Issue , 2016, Pages 141-154

  O'Sullivan, Jonathan ^a,b   Murray, Brian ^b   Flynn, Cal ^b   Norton, Ian ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b Kerry Ingredients and Flavours   (United States)

Author keywords

Egg white proteinU; Gelatin; Pea protein isolate; Rice protein isolate; Soy protein isolate; Ultrasound

Indexed keywords

ANIMALS; DROPS; EMULSIFICATION; EMULSIONS; STRUCTURAL PROPERTIES; ULTRASONICS; VEGETABLES;

ANIMAL PROTEINS; EGG WHITE; EGG WHITE PROTEINU; GELATIN; PEA PROTEIN ISOLATES; PROTEIN ISOLATES; RICE PROTEIN ISOLATE; RICE PROTEINS; SOY PROTEIN ISOLATES; VEGETABLE PROTEIN;

PROTEINS;

EID: 84923373437     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.009     Document Type: Article

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