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Effect of ultrasonication on functional properties of tamarind seed protein isolates
In the present study protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming pro...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230075/ https://ncbi.nlm.nih.gov/pubmed/32431333 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04241-8 |
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