Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
作者： Anet Režek Jambrak , Timothy J. Mason , Vesna Lelas , Zoran Herceg , Ivana Ljubić Herceg
DOI: 10.1016/J.JFOODENG.2007.10.004
关键词: Solubility 、 Protein model 、 Whey protein isolate 、 Sonication 、 Ultrasound treatment 、 Whey protein 、 Ultrasound 、 Hydrolysate 、 Chemistry 、 Chromatography
摘要: … ultrasound and sonication on whey proteins in order to improve their functional properties. Effect of ultrasound … , low-intensity ultrasound (500 kHz) and the high-intensity ultrasound (20 …
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