Effects of ultrasonic and steam-cooking treatments on the physicochemical properties of bamboo shoots protein and the stability of O/W emulsion

In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated. The particle size and the polydispersity index (PDI) of U-BSP (ultrasonic-BSP) both decreased. Fourier transform infrared spectros...

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Detalles Bibliográficos
Autores principales: Du, Jingjing, Zhu, Qian, Guo, Jiagang, Wu, Yuhan, Hu, Zhangqing, Yang, Song, Jiang, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559217/
https://www.ncbi.nlm.nih.gov/pubmed/37810120
http://dx.doi.org/10.1016/j.heliyon.2023.e19825

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559217/
https://www.ncbi.nlm.nih.gov/pubmed/37810120
http://dx.doi.org/10.1016/j.heliyon.2023.e19825

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