Ultrasound-induced changes in physical and functional properties of whey proteins
Author:
Affiliation:
1. Department of Food Science; College of Food Science and Engineering; Jilin University; Changchun 130062 China
2. Department of Nutrition and Food Sciences; College of Agriculture and Life Sciences; University of Vermont; Burlington VT 05405 USA
Funder
The Ministry of Science and Technology of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13292/fullpdf
Reference36 articles.
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3. Thermal denaturation of mixtures of alpha-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study;Boye;Food Research International,2000
4. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011
5. The effects of high-intensity ultrasound on the structural and functional properties of alpha-Lactalbumin, β-Lactoglobulin and their mixtures;Chandrapala;Food Research International,2012
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