Effect of high power ultrasonic treatment on whey protein foaming quality
High power ultrasonic energy at 20%, 40% and 60% amplitude was applied on whey protein suspension at concentrations of 100, 150 and 200 g kg−1 for 5, 15 and 25 min to improve its foaming quality. Ultrasound-treated whey protein suspension at 200 g kg−1 showed improvement in terms of increased foamin...
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| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Institute of Food Science and Technology
2016
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/47372/1/Effect%20of%20high%20power%20ultrasonic%20treatment%20on%20whey%20protein%20foaming%20quality.pdf http://psasir.upm.edu.my/id/eprint/47372/ http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13013/abstract |
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