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

Mljekarstvo

Badanjak, Marija¹  Grčić, Iris¹  Režek Jambrak, Anet²  Batur, Verica¹  Herceg, Zoran¹  Rimac Brnčić, Suzana¹  Krešić, Greta¹  Lelas, Vesna¹ 

[1] Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia

关键词: whey proteins;    ultrasound;    sucrose;    milk powder;    functional properties;    rheological properties;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

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...

【 授权许可】

Unknown