Gel strength and stability characterization of ultrasound treated whey protein foams

• Main Authors: Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Taip, Farah Saleena, Abdullah, Jaafar
• 格式: Article
• 语言: English
• 出版: Elsevier 2014
• 在线阅读: 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

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...