| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538658 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Ozone treatment resulted in oxidation of proteins with altered functional properties. ⺠Ozone in the form of gas and aqueous phase was applied on the proteins. ⺠Foaming stability and activity of the proteins increased with ozone treatment. ⺠Ozonation affected solubility and emulsifying properties of proteins negatively. ⺠Ozonated dilute emulsions exhibited more liquid like behaviour at low frequencies.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hicran Uzun, Esra Ibanoglu, Hatice Catal, Senol Ibanoglu,