Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins

Food and Bioprocess Technology

Volumn 10, Issue 7, 2017, Pages 1224-1239

  Stefanović, Andrea B ^a   Jovanović, Jelena R ^a   Dojčinović, Marina B ^a   Lević, Steva M ^a   Nedović, Viktor A ^a   Bugarski, Branko M ^a   Knežević Jugović, Zorica D ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Egg white proteins; Functionality; High intensity ultrasound; Particle properties; Structure characterization; Susceptibility to hydrolysis

Indexed keywords

EMULSIFICATION; HYDROLYSIS; PARTICLE SIZE; POLYETHYLENES; PROTEINS; SOLUBILITY; ULTRASONICS; ZETA POTENTIAL;

EGG WHITE PROTEINS; FUNCTIONALITY; HIGH INTENSITY ULTRASOUNDS; PARTICLE PROPERTIES; STRUCTURE CHARACTERIZATION;

STRUCTURAL PROPERTIES;

EID: 85015101685     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1884-5     Document Type: Article

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