Influence of high-intensity ultrasound on foaming and structural properties of egg white

Author:

Sheng Long,Wang Yibo,Chen Jiahui,Zou Jie,Wang Qi,Ma Meihu

Funder

National Natural Science Foundation of China

Hubei Provincial Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

3. Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system;Ashokkumar;Innovative Food Science & Emerging Technologies,2008

4. Determination of SH-and SS-groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

5. Influence of high intensity ultrasound with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk;Bosiljkov;African Journal of Biotechnology,2011

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