Gel strength and stability characterization of ultrasound treated whey protein foams
Ultrasound treated whey protein foam at 10% concentration was characterized rheologically for its gel strength and stability. The 400 W ultrasound treatment at 20, 40 and 60% amplitude for 5, 15 and 25 minutes had increased gel strength up to 31% and improved foam stability with reduced foam drainag...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43201/1/Gel%20Strength%20and%20Stability%20Characterization%20of%20Ultrasound%20Treated.pdf http://psasir.upm.edu.my/id/eprint/43201/ http://www.sciencedirect.com/science/article/pii/S2210784314000229 |
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