articleTop 1% cited
Comparative study of high intensity ultrasound effects on food proteins functionality
Journal of Food Engineering · 2011 · Vol. 108(3) · pp. 463–472
Carolina Arzeni(Universidad de Buenos Aires)Karina D. Martínez(Universidad de Buenos Aires)Paula Zema(Universidad de Buenos Aires)A. Arias(Universidad de Buenos Aires)Oscar E. Pérez(Universidad de Buenos Aires)Ana M.R. Pilosof✉(Universidad de Buenos Aires)
Proteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation MethodsUltrasoundIntensity (physics)Food scienceChemistryMedicineOpticsPhysicsRadiology
Funding
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad de Buenos Aires
Citations
704
FWCI
17.99
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64
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99%
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References
Physical properties of ultrasound treated soy proteins
Journal of Food Engineering · 2009 · 506 citations
Emulsion stabilizing properties of pectin
Food Hydrocolloids · 2003 · 501 citations
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Journal of Food Engineering · 2007 · 526 citations
Tissue sulfhydryl groups
Archives of Biochemistry and Biophysics · 1959 · 26,006 citations
Recent advances in the understanding of egg white protein functionality
Trends in Food Science & Technology · 1995 · 631 citations
Applications and potential of ultrasonics in food processing
Trends in Food Science & Technology · 2004 · 727 citations
Hydrocolloids in emulsions: particle size distribution and interfacial activity
Food Hydrocolloids · 2001 · 527 citations
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