Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 484, Issue , 2015, Pages 89-98

  O'Sullivan, Jonathan ^a,b   Beevers, Jack ^a   Park, Michael ^a   Greenwood, Richard ^a   Norton, Ian ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Emulsifying performance; Milk protein isolate; Pea protein isolate; Submicron emulsion; Ultrasound

Indexed keywords

DROPS; EMULSIONS; PROTEINS; ULTRASONICS;

COMPARATIVE ASSESSMENT; ELECTROSTATIC REPULSIVE FORCES; EMULSIFYING PERFORMANCE; MILK PROTEIN; PEA PROTEIN ISOLATES; PROTEIN FUNCTIONALITIES; SUBMICRON EMULSION; ULTRASOUND TREATMENTS;

EMULSIFICATION;

EMULSIFYING AGENT; MILK PROTEIN; PEA PROTEIN; POLYSORBATE 80; PROTEIN; SURFACTANT; UNCLASSIFIED DRUG; WATER OIL CREAM;

ABSORPTION; ARTICLE; CLINICAL ASSESSMENT; CONTROLLED STUDY; EMULSION; INTERMETHOD COMPARISON; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROTEIN FUNCTION; PROTEIN PROCESSING; PROTEIN STRUCTURE; STATIC ELECTRICITY; ULTRASOUND THERAPY; ZETA POTENTIAL;

EID: 84939127235     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2015.07.065     Document Type: Article

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