Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology.

Khatkar, Anju Boora; Kaur, Amarjeet; Khatkar, Sunil Kumar; Mehta, Nitin

Khatkar, Anju Boora; Kaur, Amarjeet; Khatkar, Sunil Kumar; Mehta, Nitin.

Afiliação

Khatkar AB; 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India.
Kaur A; 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India.
Khatkar SK; 2Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India.
Mehta N; 3Department of Livestock Products Technology, College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India.

J Food Sci Technol ; 55(6): 2298-2309, 2018 Jun.

Article em En | MEDLINE | ID: mdl-29892130

Palavras-chave

Modification; Response surface methodology; Solubility; Ultrasound; Whey protein

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2018 Tipo de documento: Article

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