Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them
To enhance the functional properties of potato proteins (PP), this study investigated the effect of different ultrasonic treatments (at 0, 200, 300, 400, 500, and 600 W for 20 min) combined with pH shift on modifying the functional and structural properties of PP. Changes in the functional and struc...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-06-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-030.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|