Effective recovery of casein from its aqueous solution by ultrasonic treatment assisted foam fractionation: Inhibiting molecular aggregation-Reference-Cited by-同舟云学术

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Effective recovery of casein from its aqueous solution by ultrasonic treatment assisted foam fractionation: Inhibiting molecular aggregation

Published:2020-11 Issue: Volume:284 Page:110042
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhang Yi,Di Ruipeng,Zhang Huixin,Zhang Wenjun,Wu Zhaoliang,Liu Wei,Yang Chunyan

Funder

National Natural Science Foundation of China

Foundation of Hebei Educational Committee, China

Key Basic Research Program of Hebei

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;Int. J. Biol. Macromol.,2018

2. Investigation of structural changes of β-casein and lysozyme at the gas–liquid interface during foam fractionation;Barackov;J. Biotechnol.,2012

3. Surfactant recovery from water using a multistage foam fractionator: Part I effects of air flow rate, foam height, feed flow rate and number of stages;Boonyasuwat;Separ. Sci. Technol.,2005

4. Interfacial rheological properties of adsorbed protein layers and surfactants: a review;Bos;Adv. Colloid. Interface,2001

5. Foam fractionation applications;Burghoff;J. Biotechnol.,2012

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3. Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates;Foods;2023-02-21

4. Ultrasonic treatment of foam for the prevention of foam-induced pepsin inactivation;Colloids and Surfaces B: Biointerfaces;2023-01

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