Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Ultrasonic (US) treatment was combined with pH shifting (pHS) and mild thermal (40 °C) (T40) treatment (US/T40/pHS) to improve the solubility of potato protein. The effects of the ultrasonication frequency, ultrasonication time, and incorporation sequence on the solubility of potato protein were inv...

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Detalles Bibliográficos
Autores principales: Mao, Chao, Wu, Juan, Zhang, Xiangzhi, Ma, Fengping, Cheng, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767040/
https://www.ncbi.nlm.nih.gov/pubmed/33419333
http://dx.doi.org/10.3390/foods9121908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767040/
https://www.ncbi.nlm.nih.gov/pubmed/33419333
http://dx.doi.org/10.3390/foods9121908

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