Rheological, functional and thermo-physical properties of ultrasound treated whey proteins with addition of sucrose or milk powder

Rheological, functional and thermo-physical properties of ultrasound treated whey proteins with addition of sucrose or milk powder

Ultrasound represents a non-thermal food processing technique and has great potential to be used in the food industry. The objective of this research was to observe ultrasound impact on physical properties of model systems prepared with whey protein isolates (WPI) or whey protein concentrates (WPC)...

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Bibliographic Details
Main Authors: Anet Režek Jambrak, Vesna Lelas, Greta Krešić, Marija Badanjak, Suzana Rimac Brnčić, Zoran Herceg, Verica Batur, Iris Grčić
Format: Article
Language:English
Published: Croatian Dairy Union 2011-03-01
Series:Mljekarstvo
Subjects:
whey proteins
ultrasound
sucrose
milk powder
functional properties
rheological properties
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97638
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