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Document type:
Zeitschriftenaufsatz 
Author(s):
Zúñiga, R.N; Kulozik, U.; Aguilera, J.M 
Title:
Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin 
Abstract:
Dispersed air provides an additional phase within gel-type foods may accommodate new textural and functional demands. This paper addresses the effect of using whey protein b-lactoglobulin (b-lg), with different degrees of denaturation, as stabilizing agent in the formation of aerated gelatin gels using ultrasound as a novel method to incorporate bubbles in model foods. The heat denaturation, aggregate formation and surface properties of b-lg dispersions were studied at three pHs (6.0, 6.4 and 6....    »
 
Keywords:
Aerated foods; Bubble size; Fracure properties; Gels; Ultrasound 
Journal title:
Food Hydrocolloids 
Year:
2011 
Journal volume:
25 
Pages contribution:
958--967