Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)
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DOI: 10.1016/j.foodhyd.2018.11.032
Abstract: Abstract In this study, different ultrasound powers, namely, 0, 200, 400, 600, 800 and 950 W with intensities of 0, 707.71, 1415.43, 2123.14, 2830.86 and 3361.64 W cm−2, respectively, were applied to treat proteins from scallops. Proteins from… read more here.
Keywords: effects ultrasound; ultrasound treatment; treatment; proteins scallops ... See more keywords