High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes.

Volume: 44, Pages: 97 - 105
Published: Jun 1, 2018
Abstract
null null Response surface methodology was used for establishing the amplitude (72.67%) and time (17.29 min) high-intensity ultrasound (HIUS) conditions leading to an optimized faba bean protein isolate (OFPI) with lower interfacial tension, zeta potential and viscosity, and higher solubility than native faba bean protein isolate (NFPI). OFPI showed significantly higher adsorption dynamics at the air-water interface, and produced foam with...
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Paper Details
Title
High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes.
Published Date
Jun 1, 2018
Volume
44
Pages
97 - 105
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