Ultrasound-induced changes in physical and functional properties of whey proteins

International Journal of Food Science and Technology

Volumn 52, Issue 2, 2017, Pages 381-388

  Shen, Xue ^a   Shao, Shengnan ^a   Guo, Mingruo ^a,b  

^a JILIN UNIVERSITY   (China)

^b UNIVERSITY OF VERMONT   (United States)

Author keywords

Differential scanning calorimetry; emulsions; functional properties; physical properties; rheology; solubility; whey protein isolate

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; EMULSIONS; FOOD PROCESSING; PARTICLE SIZE; PHYSICAL PROPERTIES; RHEOLOGY; SOLUBILITY; ULTRASONICS;

EMULSION STABILITY; FUNCTIONAL PROPERTIES; HIGH INTENSITY ULTRASOUNDS; SULPHYDRYL GROUPS; SURFACE HYDROPHOBICITY; ULTRASOUND PROBES; ULTRASOUND TREATMENTS; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 85007327597     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13292     Document Type: Article

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