Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

2007 ◽  
Vol 227 (3) ◽  
pp. 889-895 ◽  
Author(s):  
Ayşe Sibel Akalın ◽  
Cem Karagözlü ◽  
Gülfem Ünal
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Ice Cream ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Low Fat ◽  
Reduced Fat

Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

2015 ◽  
Vol 8 (6) ◽  
pp. 1281-1294 ◽  
Author(s):  
Kok Whye Cheong ◽  
Hamed Mirhosseini ◽  
Wai Fun Leong ◽  
Nazimah Sheikh Abdul Hamid ◽  
Azizah Osman ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Modified Starch ◽  
Emulsion Systems ◽  
Beverage Emulsion

scholarly journals The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

2017 ◽  
Vol 16 (1) ◽  
pp. 146-155 ◽  
Author(s):  
Eitty Maticorena ◽  
Claudio Alarcón ◽  
Elizabeth Troncoso ◽  
Rommy N. Zúñiga
Keyword(s):  
Protein Aggregation ◽  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

2019 ◽  
Vol 12 (12) ◽  
pp. 1980-1981 ◽  
Author(s):  
Yaowei Liu ◽  
Wenjin Zhang ◽  
Keyu Wang ◽  
Yulong Bao ◽  
Joe Mac Regenstein ◽  
...  
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate

2021 ◽  
Vol 11 (11) ◽  
pp. 4764
Author(s):  
Maciej Nastaj ◽  
Stanisław Mleko ◽  
Konrad Terpiłowski ◽  
Marta Tomczyńska-Mleko
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Foam Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Contact Angles ◽  
Sugar Concentration ◽  
Liquid Foams ◽  
Tan Δ ◽  
Liquid Foam

This study reports the possibility of obtaining the WPI-based meringues with the small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, w/v) was whipped and sucrose was added to foam at the concentrations of 5, 10 and 15%. The surface tension, viscosity, zeta potential of the pre-foam solutions, foam overrun, foam stability and their rheological properties (G′, G″ and tan (δ)) were evaluated. To produce meringues, liquid foams were solidified at 130 °C for 2 h. The surface properties (roughness, contact angles, apparent free surface energy) as well as microstructural ones were determined for the solid foams (meringues). The 15% sugar concentration was detrimental for overrun, stability and rheological properties of liquid foams. The meringue production without sugar was infeasible. The addition of the smallest amount of sucrose (5%) enabled preservation of the aerated structure of the liquid foam during solidification. The 10% sugar concentration increased the stability of liquid foam, its rheology and it was the most effective for air bubbles stabilization during the foam solidification, however, its largest addition (15%) resulted in an increase in the final meringue volume. Larger sucrose concentrations produced a smoothing effect on the meringue surfaces.

Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt

LWT ◽  
2021 ◽  
pp. 112045
Author(s):  
Hongjuan Li ◽  
Tingting Liu ◽  
Xuan Zou ◽  
Chen Yang ◽  
Hongbo Li ◽  
...  
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Low Fat ◽  
Fat Emulsion ◽  
Fat Replacers ◽  
Emulsion Gel
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