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The ultrasonic effect on the physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fish gelatin (FG) and egg white protein (EWP), and three vegetable proteins, pea protein isolate (PPI), soy protein isolate (SPI) and rice protein isolate (RPI), was investigated. Protein solutions (0.1–10 wt.%) were sonicated at an acoustic intensity of ∼34 W cm−2 for 2 min. The...
The effect of ultrasound treatment (∼34Wcm−2 for 2min) on unadsorbed and adsorbed milk protein isolate (MPI) and pea protein isolate (PPI) was investigated in terms of the ability to form and stabilise emulsion droplets. Submicron emulsions were prepared using a microfluidiser with a single pass at 100MPa with untreated proteins (control), proteins ultrasound treated prior to pre-emulsification (unadsorbed)...
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