Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects of high-intensity ultrasound (HIU) (200, 400, and 600 W) and treatment time (10, 20, and 30 min) on the physicochemical and functional properties of insoluble potato protein is...

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Detalles Bibliográficos
Autores principales: Zhao, Ruixuan, Liu, Xinshuo, Liu, Wei, Liu, Qiannan, Zhang, Liang, Hu, Honghai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8967727/
https://www.ncbi.nlm.nih.gov/pubmed/35364471
http://dx.doi.org/10.1016/j.ultsonch.2022.105969

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8967727/
https://www.ncbi.nlm.nih.gov/pubmed/35364471
http://dx.doi.org/10.1016/j.ultsonch.2022.105969

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