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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 tension, viscosity, zeta pote...

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Principais autores: Maciej Nastaj, Stanisław Mleko, Konrad Terpiłowski, Marta Tomczyńska-Mleko
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-05-01
Serier:Applied Sciences
Fag:
whey protein isolate
foam rheology
meringue
surface properties
Turbiscan
sportsmen nutrition
Online adgang:https://www.mdpi.com/2076-3417/11/11/4764
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