Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths-Reference-Cited by-同舟云学术

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Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

Published:2016-04 Issue: Volume:34 Page:205-213
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhou Moxi,Liu Jian,Zhou Yuanyuan,Huang Xingjian,Liu Fengxia,Pan Siyi,Hu Hao

Funder

NSFC

Fundamental Research Funds for the Central Universities

Natural Science Foundation of Hubei Province of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference54 articles.

1. Effect of high pressure on solubility and aggregability of calcium-added soybean proteins;Añón;Innovative Food Science & Emerging Technologies,2012

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

3. Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey;Barukčić;Innovative Food Science & Emerging Technologies,2015

4. Determination of interfacial areas in emulsions using turbidimetric and droplet size data: Correction of the formula for emulsifying activity index;Cameron;Journal of Agricultural and Food Chemistry,1991

5. Use of power ultrasound to improve extraction and modify phase transitions in food processing;Chandrapala;Food Reviews International,2013

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