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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |