Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions-Reference-Cited by-同舟云学术

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Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

Published:2019-06 Issue: Volume:81 Page:113-122
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Gao Hao,Ma Ling,Li Tianqi,Sun Dongxue,Hou Joucai^ORCID,Li Aili,Jiang Zhanmei

Funder

Natural Science Foundation of Heilongjiang Province of China

Academic Research Program of Northeast Agricultural University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference51 articles.

1. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review);Ha;J. Nutr. Biochem.,2003

2. Optimizing preparation conditions for heat‐denatured whey protein solutions to be used as cold‐gelling ingredients;Bryant;J. Food Sci.,2010

3. Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion;Sangho;Food Chem.,2009

4. Screening of proteolytic enzymes to enhance foaming of whey protein isolates;Althouse;J. Food Sci.,2010

5. The effect of enzymes and hydrolysis conditions on degree of hydrolysis and DPPH radical scavenging activity of whey protein hydrolysates;Kamau;Curr Res Dairy Sci.,2011

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