Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode

The effect of ultrasonic frequency mode (mono, dual and tri-frequency) and ultrasonic power (0–300 W) on structural properties (intrinsic fluorescence and sulfhydryl content) of whey protein was studied. Emulsions prepared with modified whey protein were used to form the heat-set gels, and the prope...

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Detalles Bibliográficos
Autores principales: Cheng, Yu, Yeboah, Georgina Benewaa, Guo, Xinyi, Donkor, Prince Ofori, Wu, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144504/
https://www.ncbi.nlm.nih.gov/pubmed/35631936
http://dx.doi.org/10.3390/polym14102054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144504/
https://www.ncbi.nlm.nih.gov/pubmed/35631936
http://dx.doi.org/10.3390/polym14102054

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