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dc.contributor.authorZhou, B.
dc.contributor.authorZhang, M.
dc.contributor.authorFang, Zhongxiang
dc.contributor.authorLiu, Y.
dc.date.accessioned2017-01-30T13:26:10Z
dc.date.available2017-01-30T13:26:10Z
dc.date.created2015-10-29T04:08:52Z
dc.date.issued2015
dc.identifier.citationZhou, 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.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/31562
dc.identifier.doi10.1016/j.fbp.2015.09.004
dc.description.abstract

© 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.titleEffects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein
dc.typeJournal Article
dcterms.source.volume96
dcterms.source.startPage306
dcterms.source.endPage313
dcterms.source.issn0960-3085
dcterms.source.titleFood and Bioproducts Processing
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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