Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate
This study reports the possibility of obtaining the WPI-based meringues with the small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, <i>w</i>/<i>v</i>) was whipped and sucrose was added to foam at the concentrations of 5, 10 and 15%. The surface tensi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/11/4764 |