Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel

Ultrasonics Sonochemistry

Volumn 39, Issue , 2017, Pages 810-815

  Shen, Xue ^a   Zhao, Changhui ^a   Guo, Mingruo ^a,b,c  

^a JILIN UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF VERMONT   (United States)

Author keywords

Gelation property; Glucono lactone; High intensity ultrasound; Rheological property; Whey protein isolate

Indexed keywords

COVALENT BONDS; ESTERS; GELATION; PARTICLE SIZE; SULFUR COMPOUNDS; ULTRASONICS; UREA;

FREQUENCY DEPENDENCE; GELATION PROPERTIES; GLUCONO-DELTA-LACTONE; HIGH INTENSITY ULTRASOUNDS; PROTEIN SOLUBILITY; RHEOLOGICAL PROPERTY; WATER HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

PROTEINS;

ACID; DISULFIDE; GLUCONOLACTONE; THIOL DERIVATIVE; THIOL GROUP; UREA; WATER; WHEY PROTEIN;

ACIDIFICATION; ANALYTIC METHOD; ANALYTICAL EQUIPMENT; ARTICLE; CHEMICAL BOND; CORRELATION ANALYSIS; FLOW KINETICS; FREQUENCY SWEEP TEST; GELATION; HIGH INTENSITY ULTRASOUND; PARAMETERS; PARTICLE SIZE; PRIORITY JOURNAL; SOLUBILITY; STRENGTH; SURFACE PROPERTY; ULTRASOUND; WATER HOLDING CAPACITY; CHEMISTRY; GEL; PH;

GELS; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; SOLUBILITY; SULFHYDRYL COMPOUNDS; ULTRASONIC WAVES; UREA; WHEY PROTEINS;

EID: 85020727500     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2017.05.039     Document Type: Article

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