Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate-Reference-Cited by-同舟云学术

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Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Published:2014-01 Issue:1 Volume:92 Page:30-37
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Zhang Qiu-Ting,Tu Zong-Cai,Xiao Hui,Wang Hui,Huang Xiao-Qin,Liu Guang-Xian,Liu Cheng-Mei,Shi Yan,Fan Liang-Liang,Lin De-Rong

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference35 articles.

1. Composition and characteristics of basic proteins from peanut (Arachis hypogaea L.) seed;Basha;J. Agric. Food Chem.,1982

2. Ultrasound emulsification – an overview;Canselier;J. Dispers. Sci. Technol.,2002

3. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;J. Agric. Food Chem.,2011

4. Comments on the evolving field of sonochemistry by a cavitation physicist;Crum;Ultrason. Sonochem.,1995

5. Food drying process by power ultrasound;De la Fuente-Blanco;Ultrasonics,2006

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