Gel strength and stability characterization of ultrasound treated whey protein foams

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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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Bibliographic Details
Main Authors:	Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Taip, Farah Saleena, Abdullah, Jaafar
Format:	Article
Language:	English
Published:	Elsevier 2014
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

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