article Open AccessTop 1% cited
Effect of ultrasound treatment on particle size and molecular weight of whey proteins
Journal of Food Engineering · 2013 · Vol. 121 · pp. 15–23
Anet Režek Jambrak✉(University of Zagreb)Timothy J. Mason(Coventry University)Vesna Lelas(University of Zagreb)Larysa Paniwnyk(Coventry University)Zoran Herceg(University of Zagreb)
Proteins in Food SystemsMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsUltrasoundUltrasonic sensorWhey proteinParticle sizeChemistryUltrasound treatmentParticle (ecology)FractionationParticle-size distributionWhey protein isolate
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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
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Journal of Food Engineering · 2007 · 526 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
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
Nature · 1970 · 251,243 citations
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