| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278050 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Changes in functionality of food proteins by high ultrasound treatment (HIUS) were evaluated. ⺠HIUS promoted a decrease in the consistency index of all protein solutions. ⺠The gelation properties of the samples were different depending on their structure. ⺠The aggregates size was reduced for whey and soy and increased for egg samples. ⺠Surface hydrophobicity was greatly increased after treatment for all proteins.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
C. Arzeni, K. MartÃnez, P. Zema, A. Arias, O.E. Pérez, A.M.R. Pilosof,