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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Detalhes bibliográficos

Principais autores:	Anet Režek Jambrak, Vesna Lelas, Greta Krešić, Marija Badanjak, Suzana Rimac Brnčić, Zoran Herceg, Verica Batur, Iris Grčić
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Croatian Dairy Union 2011-03-01
coleção:	Mljekarstvo
Assuntos:	whey proteins ultrasound sucrose milk powder functional properties rheological properties
Acesso em linha:	http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97638
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