Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein
© 2015 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white protein were investigated in this work. The desalination rate, color, microstructur...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/31562 |
| _version_ | 1848753414707609600 |
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| author | Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_facet | Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_sort | Zhou, B. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | © 2015 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white protein were investigated in this work. The desalination rate, color, microstructure, foaming capacity, emulsifying index and gelling property were determined. The results showed that ultrasound and microwave pretreatments increased about 10% and 3% desalination rate, respectively, compared to that without any pretreatment sample, beside the product quality was also improved. The effect of ultrasound pretreatment was better than that of microwave in terms of foaming capacity and emulsifying index of the product. |
| first_indexed | 2025-11-14T08:24:08Z |
| format | Journal Article |
| id | curtin-20.500.11937-31562 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:24:08Z |
| publishDate | 2015 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-315622017-09-13T15:20:55Z Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. © 2015 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white protein were investigated in this work. The desalination rate, color, microstructure, foaming capacity, emulsifying index and gelling property were determined. The results showed that ultrasound and microwave pretreatments increased about 10% and 3% desalination rate, respectively, compared to that without any pretreatment sample, beside the product quality was also improved. The effect of ultrasound pretreatment was better than that of microwave in terms of foaming capacity and emulsifying index of the product. 2015 Journal Article http://hdl.handle.net/20.500.11937/31562 10.1016/j.fbp.2015.09.004 restricted |
| spellingShingle | Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein |
| title | Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein |
| title_full | Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein |
| title_fullStr | Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein |
| title_full_unstemmed | Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein |
| title_short | Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein |
| title_sort | effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein |
| url | http://hdl.handle.net/20.500.11937/31562 |