Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate

In the present study, ultrasound (400 W, U), microwave heating (75 ℃ for 15 min, M) and ultrasound synergized with microwave heating (UM) pretreatments of whey protein isolate (WPI) were applied to investigate and compare their influence on structure, physicochemical and functional characteristic of...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Wenjuan, Zhao, Panpan, Li, Jinzhe, Wang, Xindi, Hou, Juncai, Jiang, Zhanmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8818559/
https://www.ncbi.nlm.nih.gov/pubmed/35114555
http://dx.doi.org/10.1016/j.ultsonch.2022.105935

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8818559/
https://www.ncbi.nlm.nih.gov/pubmed/35114555
http://dx.doi.org/10.1016/j.ultsonch.2022.105935

Ejemplares similares