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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/36738/1/Characterisation%20of%20improved%20foam%20aeration%20and%20rheological%20properties%20of%20ultrasonically%20treated%20whey%20protein%20suspension.pdf |