Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan

The aim of this work was to evaluate the influence of high intensity ultrasound (HIUS) treatment on the molecular conformation of whey protein isolated (WPI) as a previous step for complex coacervation with iota carrageenan (IC) and its effect on the surface functional properties of complex coacerva...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 8 vom: 05. Dez., Seite 831-846
1. Verfasser:	Vargas, Sara A (VerfasserIn)
Weitere Verfasser:	Delgado-Macuil, R J, Ruiz-Espinosa, Hector, Amador-Espejo, Genaro
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article complex coacervation functional properties high intensity ultrasound iota-carrageenan whey protein isolate Carrageenan 9000-07-1 Whey Proteins Biopolymers Emulsions