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Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and s...

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Detalles Bibliográficos
Autores principales:	Liu, Jingxue, Xin, Jiaying, Gao, Tingting, Wang, Guiru, Xia, Chungu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688945/ https://www.ncbi.nlm.nih.gov/pubmed/36429164 http://dx.doi.org/10.3390/foods11223572

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