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The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

Article ID Journal Published Year Pages File Type
10375840 Food Hydrocolloids 2014 11 Pages PDF
Keywords
O/W emulsionMilk protein isolateSodium caseinateUltrasoundIntrinsic viscosityWhey protein isolate
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins
Authors
Jonathan O'Sullivan, Marcela Arellano, Roman Pichot, Ian Norton,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
O/W emulsion
Milk protein isolate
Sodium caseinate
Ultrasound
Intrinsic viscosity
Whey protein isolate
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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