Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification

The influence of ultrasonic treatment (100–500 W, 30 min) on the molecular structures and emulsifying properties of Zanthoxylum seed protein (ZSP) was explored for the first time in this work. Research results indicated that the all ultrasonic treatments at different power levels decreased the parti...

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Detalles Bibliográficos
Autores principales: Liu, Qingqing, Liu, Yanting, Huang, He, Xiong, Mingming, Yang, Yunting, Lin, Chutian, Yang, Feng, Xie, Yisha, Yuan, Yongjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10582558/
https://www.ncbi.nlm.nih.gov/pubmed/37826892
http://dx.doi.org/10.1016/j.ultsonch.2023.106638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10582558/
https://www.ncbi.nlm.nih.gov/pubmed/37826892
http://dx.doi.org/10.1016/j.ultsonch.2023.106638

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