Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ult...
Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment
About this item
Full title
Author / Creator
Tian, Li , You, Xinyong , Zhang, Shulin , Zhu, Zhenbao , Yi, Jianhua and Jin, Gang
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
The suitability of a given protein for use in food products depends heavily on characteristics such as foaming capacity, emulsifiability, and solubility, all of which are affected by the protein structure. Notably, protein structure, and thus characteristics related to food applications, can be altered by treatment with high-power ultrasound (HUS)....
Alternative Titles
Full title
Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_9b4d10522eda4352837a3ee2297c9975
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_9b4d10522eda4352837a3ee2297c9975
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules29153590
