Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein.

Sun, Yizhou; Chen, Haiming; Chen, Wenxue; Zhong, Qiuping; Zhang, Ming; Shen, Yan

Sun, Yizhou; Chen, Haiming; Chen, Wenxue; Zhong, Qiuping; Zhang, Ming; Shen, Yan.

Afiliación

Sun Y; College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China.
Chen H; College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China.
Chen W; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, China.
Zhong Q; College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China.
Zhang M; College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China.
Shen Y; College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China.

Foods ; 11(7)2022 Apr 04.

Article en En | MEDLINE | ID: mdl-35407129

Palabras clave

coconut globulin; coconut milk; preheating; ultrasound

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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