Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension

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Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension

Suspensions of 10, 15 and 20% (w/v) whey protein concentrate (WPC) were treated with 20 kHz ultrasound for 5, 15 and 25 min at an amplitude of 20, 40 or 60%. The treated suspensions were whipped into foam and the aeration and rheological properties were investigated. With increasing ultrasound ampli...

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Bibliographic Details
Main Authors:	Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Taip, Farah Saleena, Abdullah, Jaafar
Format:	Article
Language:	English
Published:	Elsevier 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/36738/ http://psasir.upm.edu.my/id/eprint/36738/1/Characterisation%20of%20improved%20foam%20aeration%20and%20rheological%20properties%20of%20ultrasonically%20treated%20whey%20protein%20suspension.pdf

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