Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Author:

Arredondo-Parada Isabel,Torres-Arreola Wilfrido,Suárez-Jiménez Guadalupe M.ORCID,Ramírez-Suárez Juan C.ORCID,Juárez-Onofre Josué E.ORCID,Rodríguez-Félix Francisco,Marquez-Rios E.ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018

2. Official methods of analysis of AOAC international;AOAC,2005

3. Power ultrasound assisted design of egg albumin nanoparticles;Arzeni;Food Biophysics,2015

4. DLS and zeta potential – what they are and what they are not?;Bhattacharjee;Journal of Controlled Release,2016

5. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011

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