Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foami...

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Bibliographic Details
Main Authors: Xinqi Zhao, Xiaoxue Fan, Xiaoqing Shao, Ming Cheng, Cunfang Wang, Hua Jiang, Xiaoning Zhang, Cunzhong Yuan
Format: Article
Language:English
Published: Elsevier 2022-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Milk protein
Ultrasound-assisted pH-shifting
Structure
Solubility
Foaming
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417722001845

Internet

http://www.sciencedirect.com/science/article/pii/S1350417722001845

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