Acid-induced gelation behavior of sonicated casein solutions-Reference-Cited by-同舟云学术

Acid-induced gelation behavior of sonicated casein solutions

Published:2010-01 Issue:1 Volume:17 Page:153-158
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Madadlou Ashkan,Emam-Djomeh Zahra,Mousavi Mohamad E.,Mohamadifar Mohamadamin,Ehsani Mohamadreza

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference37 articles.

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3. The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation;Riener;Food Chemistry,2009

4. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions;Jambrak;Journal of Food Engineering,2008

5. Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk;Villamiel;Journal of Agricultural and Food Chemistry,2000

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