High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion
Sign Up to like & getrecommendations! Published in 2020 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2020.124463
Abstract: Abstract This study investigated the effects of high-intensity ultrasonication (HIUS) treatment (0, 5, 10, 20, 30 min) on the physicochemical and functional properties of mussel sarcoplasmic proteins (MSP). MSP dispersion was treated by HIUS (20 kHz) at… read more here.
Keywords: functional properties; treatment; intensity ultrasonication; high intensity ... See more keywords
Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability.
Sign Up to like & getrecommendations! Published in 2020 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2020.105185
Abstract: The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical properties, and kinetic stability of the raw milk by applying… read more here.
Keywords: treatment; kinetic stability; inactivation; hius ... See more keywords