Ultrasound combined with pH-shifting improved the emulsification and stability of coconut meal protein isolate by modifying physicochemical properties and intermolecular forces

Ultrasound combined with pH-shifting improved the emulsification and stability of coconut meal protein isolate by modifying physicochemical properties and intermolecular forces

This study investigated the effects of ultrasound combined with acidic/alkaline pH-shifting (U-C/U-K) and acidic/alkaline pH-shifting combined with ultrasound (C-U/K-U) on the physicochemical properties and emulsification performance of Coconut Meal Protein Isolate (CMPI). The results demonstrated t...

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Bibliographic Details
Main Authors: Jin Guo, Jiale He, Wenlin Xu, Zewei Ma, Rongli Li, Wenjie Xia, Xinpeng Bai, Zhaoxian Huang, Yan Tian, Hongjian Zhang
Format: Article
Language:English
Published: Elsevier 2025-09-01
Series:Ultrasonics Sonochemistry
Subjects:
Coconut meal protein isolates
Ultrasound combined with pH-shifting treatment
Physicochemical properties
Emulsion stability
Viscosity
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417725002159
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