Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein
|dc.identifier.citation||Zhou, B. and Zhang, M. and Fang, Z. and Liu, Y. 2015. Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein. Food and Bioproducts Processing. 96: pp. 306-313.|
© 2015 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white protein were investigated in this work. The desalination rate, color, microstructure, foaming capacity, emulsifying index and gelling property were determined. The results showed that ultrasound and microwave pretreatments increased about 10% and 3% desalination rate, respectively, compared to that without any pretreatment sample, beside the product quality was also improved. The effect of ultrasound pretreatment was better than that of microwave in terms of foaming capacity and emulsifying index of the product.
|dc.title||Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein|
|dcterms.source.title||Food and Bioproducts Processing|
|curtin.department||School of Public Health|
|curtin.accessStatus||Fulltext not available|
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