Ultrasound treatment improved the emulsifying property of a protein concentrate obtained from giant squid-Reference-Cited by-同舟云学术

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Ultrasound treatment improved the emulsifying property of a protein concentrate obtained from giant squid

Published:2024-08-20 Issue: Volume: Page:
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Higuera-Barraza Odilia A.,Torres-Arreola Wilfrido,Juárez-Onofre Josue E.,Carrillo-Torres Roberto C.,Suárez-Jiménez Guadalupe M.,Ruíz-Cruz Saúl,Márquez-Ríos Enrique^ORCID

Funder

CONAHCYT

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12562-024-01811-z.pdf

Reference32 articles.

1. Amiri A, Sharifian P, Soltanizadeh N (2018) Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. Int J Biol Macromol 111:139–147

2. Arredondo-Parada I, Torres-Arreola W, Suárez-Jiménez GM, Ramírez-Suárez JC, Juárez-Onofre JE, Rodríguez-Félix F, Marquez-Rios E (2020) Effect of ultrasound on the foaming property of a protein concentrate from giant squid (Dosidicus gigas) mantle. LWT Food Sci Technol 121:108954

3. Arzeni C, Pérez OE, Pilosof AM (2012) Functionality of egg white proteins as affected by high intensity ultrasound. Food Hydrocoll 29:308–316

4. Arzeni C, Pérez OE, LeBlanc JG, Pilosof AM (2015a) Egg albumin–folic acid nanocomplexes: performance as a functional ingredient and biological activity. J Funct Foods 18:379–386

5. Arzeni C, Pérez OE, Pilosof AM (2015b) Power ultrasound assisted design of egg albumin nanoparticles. Food Biophys 10:439–446

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