Foaming characteristics of ultrasound-treated whey protein solutions and their use as aerating agent in angel cake manufacture
The effect of ultrasound on foam properties of whey protein and its application on mixed batter and baked cakes were studied. Full factorial design was used to study the aeration and rheological properties of whey protein foam before and after its suspension was treated with ultrasound. This invo...
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| Format: | Thesis |
| Language: | English |
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2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/64741/1/FK%202014%20163IR.pdf |