article Open AccessTop 10% cited
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Journal of Food Engineering · 2007 · Vol. 86(2) · pp. 281–287
Anet Režek Jambrak✉(University of Zagreb)Timothy J. Mason(Coventry University)Vesna Lelas(University of Zagreb)Zoran Herceg(University of Zagreb)Ivana Ljubić Herceg
Proteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilizationSonicationUltrasoundWhey proteinSolubilityChemistryHydrolysateUltrasound treatmentUltrasonic sensorParticle sizeChromatography
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526
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48
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References
<i>ULTRASOUND: Its Chemical, Physical and Biological Effects</i>
The Journal of the Acoustical Society of America · 1990 · 1,093 citations
Sonochemistry: Science and Engineering
Industrial & Engineering Chemistry Research · 1999 · 1,166 citations
Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
Trends in Food Science & Technology · 1998 · 623 citations
Ultrasound: Its Chemical, Physical, and Biological Effects
Radiology · 1989 · 937 citations
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