Effect of high power ultrasonic treatment on whey protein foaming quality

Effect of high power ultrasonic treatment on whey protein foaming quality

High power ultrasonic energy at 20%, 40% and 60% amplitude was applied on whey protein suspension at concentrations of 100, 150 and 200 g kg−1 for 5, 15 and 25 min to improve its foaming quality. Ultrasound-treated whey protein suspension at 200 g kg−1 showed improvement in terms of increased foamin...

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Bibliographic Details
Main Authors: Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Abdullah, Jaafar
Format: Article
Language:English
Published: Institute of Food Science and Technology 2016
Online Access:http://psasir.upm.edu.my/id/eprint/47372/
http://psasir.upm.edu.my/id/eprint/47372/1/Effect%20of%20high%20power%20ultrasonic%20treatment%20on%20whey%20protein%20foaming%20quality.pdf

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