Functionality of egg white proteins as affected by high intensity ultrasound

By Carolina Arzeni, O. E. Pérez, A. Pilosof. 2012

176 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/80796ce2a2b9391c3dfc20750fd8d0a05b84fd47

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1. Jonathan J. O'Sullivan
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4. R. Greenwood
5. J. Beevers

Citations in the corpus

• Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review (2017, background): “…311 2014; Zisu, et al., 2010), whey protein from retentate (Zisu, et al., 2010), soy protein isolate 312 (Hu, et al., 2013) and egg white protein (Arzeni et al., 2012), or to yield no difference in bulk 313 viscosity, as for skimmed milk powder (Shanmugam, et al., 2012) and α-lactalbumin…”