Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment

The effect of ultrasonic treatment on emulsifying properties of wheat germ protein (WGP) was studied in this paper. WGP was subjected to low frequency (20 kHz), high intensity ultrasonic treatment at different power (200, 400, 600, 800 W) for 10 min, or different time (2, 4, 6, 8, 10, 15, 20 min) at...

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Detalles Bibliográficos
Autores principales: Li, Xiaotian, Luo, Tao, Wang, Luanfeng, Song, Haizhao, Wang, Fang, Weng, Zebin, Zhou, Jianxin, Xiang, Xinyue, Xiong, Ling, Shen, Xinchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300257/
https://www.ncbi.nlm.nih.gov/pubmed/37336077
http://dx.doi.org/10.1016/j.ultsonch.2023.106479

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300257/
https://www.ncbi.nlm.nih.gov/pubmed/37336077
http://dx.doi.org/10.1016/j.ultsonch.2023.106479

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