Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein
In the food industry, coconut milk has a unique flavor and rich nutritional value. However, the poor emulsifying properties of coconut proteins restrict its development. In this study, the effect of ultrasound combined with preheating on coconut globulin and coconut milk was evaluated by physicochem...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |