Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review

Techno-functional properties of proteins, including foaming capacity, water holding capacity, solubility, emulsifying properties, and gelling formation, are known to play an important role in food processing technologies and be considered significant contributors in the development of new food produ...

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Detalles Bibliográficos
Autores principales: Shokri, Sajad, Javanmardi, Fardin, Mohammadi, Mehrdad, Mousavi Khaneghah, Amin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8819381/
https://www.ncbi.nlm.nih.gov/pubmed/35124340
http://dx.doi.org/10.1016/j.ultsonch.2022.105938

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8819381/
https://www.ncbi.nlm.nih.gov/pubmed/35124340
http://dx.doi.org/10.1016/j.ultsonch.2022.105938

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