Concepedia

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

Xue Shen, Tianqi Fang, Feng Gao, Mingruo Guo

Food Hydrocolloids · 2016 · 287 citations · 69 references

DOI

Concepts

References

69

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

, , +14

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan et al. · Food Hydrocolloids · 2012 · 827 citations

, , +10

Comparative study of high intensity ultrasound effects on food proteins functionality

Carolina Arzeni, Karina D. Martínez, Paula Zema et al. · Journal of Food Engineering · 2011 · 720 citations

, , +15

Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes

Nooshin Alizadeh-Pasdar, Eunice C.Y. Li‐Chan · Journal of Agricultural and Food Chemistry · 2000 · 619 citations

, , +16