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Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate

Ruijie Shi, Yue Liu, Jialun Hu, Hao Gao, Abdul Qayum, Akhunzada Bilawal, G. Munkh-Amgalan, Zhanmei Jiang, Juncai Hou

2020Innovative Food Science & Emerging Technologies87 citationsDOI

Topics & Concepts

Whey protein isolateWhey proteinParticle sizeChemistryHomogenization (climate)TurbidityChromatographyFood scienceChemical engineeringMaterials scienceOceanographyBiologyGeologyEcologyPhysical chemistryEngineeringBiodiversityProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality
Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate | Litcius