The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar

We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk...

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Detalles Bibliográficos
Autores principales: Krasulya, Olga N., Dunchenko, Nina I., Yankovskaya, Valentina S., Voloshina, Elena S., Mettu, Srinivas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9249803/
https://www.ncbi.nlm.nih.gov/pubmed/35753136
http://dx.doi.org/10.1016/j.ultsonch.2022.106073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9249803/
https://www.ncbi.nlm.nih.gov/pubmed/35753136
http://dx.doi.org/10.1016/j.ultsonch.2022.106073

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