Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

Ultrasonication alone or in combination with a pH-shifting method could be applied as means for improving the techno-functional properties and performance of barley protein ingredients in liquid food matrix. Ultrasound technology was utilised with and without pH-shifting to 3, 7 and 9 aiming at inve...

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Detalles Bibliográficos
Autores principales: Silventoinen, Pia, Sozer, Nesli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466219/
https://www.ncbi.nlm.nih.gov/pubmed/32759869
http://dx.doi.org/10.3390/foods9081055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466219/
https://www.ncbi.nlm.nih.gov/pubmed/32759869
http://dx.doi.org/10.3390/foods9081055

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