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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43201/ http://psasir.upm.edu.my/id/eprint/43201/1/Gel%20Strength%20and%20Stability%20Characterization%20of%20Ultrasound%20Treated.pdf |
| _version_ | 1848850165064007680 |
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| author | Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar |
| author_facet | Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar |
| author_sort | Tan, Mei Ching |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 drainage by 31%. The continuous network of the treated whey protein foam remained as a weak gel with tan δ values > 0.1 although the overall treated sample had a slight increase of gel strength from 121 to 147 Pa·s1/z compared to the untreated at 112 Pa·s1/z. |
| first_indexed | 2025-11-15T10:01:57Z |
| format | Article |
| id | upm-43201 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:01:57Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-432012016-05-04T06:57:07Z http://psasir.upm.edu.my/id/eprint/43201/ Gel strength and stability characterization of ultrasound treated whey protein foams Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar 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 drainage by 31%. The continuous network of the treated whey protein foam remained as a weak gel with tan δ values > 0.1 although the overall treated sample had a slight increase of gel strength from 121 to 147 Pa·s1/z compared to the untreated at 112 Pa·s1/z. Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/43201/1/Gel%20Strength%20and%20Stability%20Characterization%20of%20Ultrasound%20Treated.pdf Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Taip, Farah Saleena and Abdullah, Jaafar (2014) Gel strength and stability characterization of ultrasound treated whey protein foams. Agriculture and Agricultural Science Procedia, 2. pp. 144-149. ISSN 2210-7843 http://www.sciencedirect.com/science/article/pii/S2210784314000229 10.1016/j.aaspro.2014.11.021 |
| spellingShingle | Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar Gel strength and stability characterization of ultrasound treated whey protein foams |
| title | Gel strength and stability characterization of ultrasound treated whey protein foams |
| title_full | Gel strength and stability characterization of ultrasound treated whey protein foams |
| title_fullStr | Gel strength and stability characterization of ultrasound treated whey protein foams |
| title_full_unstemmed | Gel strength and stability characterization of ultrasound treated whey protein foams |
| title_short | Gel strength and stability characterization of ultrasound treated whey protein foams |
| title_sort | gel strength and stability characterization of ultrasound treated whey protein foams |
| url | http://psasir.upm.edu.my/id/eprint/43201/ http://psasir.upm.edu.my/id/eprint/43201/ http://psasir.upm.edu.my/id/eprint/43201/ http://psasir.upm.edu.my/id/eprint/43201/1/Gel%20Strength%20and%20Stability%20Characterization%20of%20Ultrasound%20Treated.pdf |