Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein

In the food industry, coconut milk has a unique flavor and rich nutritional value. However, the poor emulsifying properties of coconut proteins restrict its development. In this study, the effect of ultrasound combined with preheating on coconut globulin and coconut milk was evaluated by physicochem...

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Detalles Bibliográficos
Autores principales: Sun, Yizhou, Chen, Haiming, Chen, Wenxue, Zhong, Qiuping, Zhang, Ming, Shen, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997637/
https://www.ncbi.nlm.nih.gov/pubmed/35407129
http://dx.doi.org/10.3390/foods11071042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997637/
https://www.ncbi.nlm.nih.gov/pubmed/35407129
http://dx.doi.org/10.3390/foods11071042

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