| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398961 | Food Research International | 2012 | 8 Pages |
Abstract
⺠The use of power ultrasound can improve the functionality of whey protein. ⺠Power ultrasound does not negatively impact the sensory attributes of whey protein. ⺠Power ultrasound improved the turbidity and emulsification properties of whey.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
S. Martini, M.K. Walsh,