A comprehensive study on the characterisation properties of power ultrasound-treated apple pomace powder and coffee silverskin powder
Author:
Funder
Teagasc
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04017-8.pdf
Reference58 articles.
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3. O’Donnell CP, Tiwari BK, Bourke P, Cullen PJ (2010) Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci Technol 21:358–367
4. Hu H, Wu J, Li-Chan ECY, Zhu L, Zhang F, Xu X, Fan G, Wang L, Huang X, Pan S (2013) Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids 30:647–655
5. Chandrapala J, Martin GJO, Zisu B, Kentish SE, Ashokkumar M (2012) The effect of ultrasound on casein micelle integrity. J Dairy Sci 95:6882–6890
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