Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foami...

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Detalles Bibliográficos
Autores principales: Zhao, Xinqi, Fan, Xiaoxue, Shao, Xiaoqing, Cheng, Ming, Wang, Cunfang, Jiang, Hua, Zhang, Xiaoning, Yuan, Cunzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9272034/
https://www.ncbi.nlm.nih.gov/pubmed/35809472
http://dx.doi.org/10.1016/j.ultsonch.2022.106089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9272034/
https://www.ncbi.nlm.nih.gov/pubmed/35809472
http://dx.doi.org/10.1016/j.ultsonch.2022.106089

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