Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3147-5/fulltext.html
Reference36 articles.
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3. Bouaouina H, Desrumaux A, Loisel C, Legrand J (2006) Functional properties of whey proteins as affected by dynamic high-pressure treatment. Int Dairy J 16:275–284. https://doi.org/10.1016/j.idairyj.2005.05.004
4. Coffmann CW, Garcia VV (1977) Functional properties and amino acid content of a protein isolate from mung bean flour. J Food Technol 12:473–484
5. Gani A, Baba WN, Ahmad M, Shah U, Khan AA, Wani IA, Masoodi FA, Gani A (2016) Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry. LWT - Food Sci Technol 66:496–502. https://doi.org/10.1016/j.lwt.2015.10.067
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