Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments-Reference-Cited by-同舟云学术

Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments

Published:2022-01 Issue: Volume:153 Page:112561
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Figueroa-González Juan J.,Lobato-Calleros Consuelo,Vernon-Carter E. Jaime^ORCID,Aguirre-Mandujano Eleazar^ORCID,Alvarez-Ramirez Jose,Martínez-Velasco Alejandro

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

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4. Amaranth proteins foaming properties: Adsorption kinetics and foam formation—part 1;Bolontrade;Colloids and Surfaces B: Biointerfaces,2013

5. Amaranth proteins foaming properties: Film rheology and foam stability–Part 2;Bolontrade;Colloids and Surfaces B: Biointerfaces,2016

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