The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Van den Wouwer, Ben; Brijs, Kristof; Wouters, Arno G.B.; Raes, Katleen

doi:10.1016/j.foodchem.2024.139877

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139877

|View full text |Cite

The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Ben Van den Wouwer,

Kristof Brijs,

Arno G.B. Wouters

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein

Liu,

Wang,

Wang

et al. 2024

International Journal of Biological Macromolecules

View full text Add to dashboard Cite

Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein

Liu,

Wang,

Wang

et al. 2024

International Journal of Biological Macromolecules

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Cited by 1 publication

References 33 publications

Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein

Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein

Contact Info

Product

Resources

About