Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

In order to expand the applications of plant protein in food formulations, enhancement of its functionalities is meaningful. Herein, the effects of ultrasonic (20 KHz, 400 W, 20 min)-assisted pH shift (pH 10 and 12) treatment on the structure, interfacial behaviors, as well as the emulsifying and fo...

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Detalles Bibliográficos
Autores principales: Yang, Jing, Duan, Yuqing, Geng, Fang, Cheng, Chen, Wang, Lei, Ye, Jieting, Zhang, Haihui, Peng, Dengfeng, Deng, Qianchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9364021/
https://www.ncbi.nlm.nih.gov/pubmed/35933969
http://dx.doi.org/10.1016/j.ultsonch.2022.106108

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9364021/
https://www.ncbi.nlm.nih.gov/pubmed/35933969
http://dx.doi.org/10.1016/j.ultsonch.2022.106108

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