Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Zhang, Xi"'
Publikováno v:
Journal of Food Engineering. 221:88-94
In this study, the effects of ultrasound treatment with different frequencies and working modes on the encapsulation of resveratrol using zein were investigated. Triple-frequency simultaneous ultrasound (TFU) with 20/28/40 kHz led to the highest enca
Publikováno v:
Journal of Food Engineering. 292:110365
This study aimed to investigate how ultrasound treatment for different durations (0, 10, 20, 30, 60, and 90 min) impacts the hydrolysis and structural characteristics of β-lactoglobulin (β-LG). Ultrasound conditions were set at ultrasound frequency