Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk
Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk
复制标题
超声波改善羊奶凝乳酶诱导凝胶的流变特性和微观结构
DOI：
10.1016/j.idairyj.2020.104642
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发表时间：
2020-05-01
影响因子：
3.1
通讯作者：
Lv, Jiaping
中科院分区：
文献类型：
--
作者：
Ragab, Eman Saad;Zhang, Shuwen;Lv, Jiaping
山羊奶处理超声（US）在20 kHz和12.1 +/- 0.89 W从15至30分钟。的流变学特性和微观结构的凝乳酶诱导的凝胶的处理的影响进行了测量。颗粒大小，zeta电位，疏水性，和二级结构的影响的治疗也进行了测量。超声处理时间>20 min，
Goat milk was treated by ultrasound (US) at 20 kHz and 12.1 +/- 0.89 W from 15 to 30 min. The influence of the treatments on the rheological properties and microstructure of the rennet-induced gel was measured. The particle size, zeta potential, hydrophobicity, and secondary structures affected by the treatments were also measured. Sonication time >20 min resulted in a significant (p