High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1%...

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Detalles Bibliográficos
Autores principales: Vargas, Sara A., Delgado-Macuil, R.J., Ruiz-Espinosa, H., Rojas-López, M., Amador-Espejo, G.G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786567/
https://www.ncbi.nlm.nih.gov/pubmed/32942167
http://dx.doi.org/10.1016/j.ultsonch.2020.105340

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786567/
https://www.ncbi.nlm.nih.gov/pubmed/32942167
http://dx.doi.org/10.1016/j.ultsonch.2020.105340

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