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dc.contributor.author
Martínez, Karina Dafne
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dc.contributor.author
Carrera Sánchez, Cecilio
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dc.date.available
2018-09-17T18:50:44Z
dc.date.issued
2016-04
dc.identifier.citation
Martínez, Karina Dafne; Carrera Sánchez, Cecilio; Improved Functionality of Foamed WPI Solutions by Ultrasound Application; United Scientific Group; Journal of Food Chemistry and Nanotechnology; 2; 2; 4-2016; 79-84
dc.identifier.issn
2471-4291
dc.identifier.uri
http://hdl.handle.net/11336/59935
dc.description.abstract
The objective of this work was to determine the effect of ultrasound on the stability of foams of whey protein isolate. It was used an ultrasonic processor Vibra Cell Sonics, model VCX at a frequency of 20 kHz and an amplitude of 20%. For this study, two pHs and two concentrations of whey proteins were made to analyze the foaming properties by conductometric and optical methods. Measurements of the variations of surface pressure (π) with the molecular area (A) of films were also analyzed at the air-water interface with an automated KSV Langmuir type. The foam stability parameters of whey proteins were worse when ultrasound were applied at pH 7, whereas were improved or unchanged at pH 3. In other hand, bubbles images analysis showed also concentration effect through evident viscosity increase at the high concentration used.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
United Scientific Group
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Ultrasound
dc.subject
Whey Protein Isolate
dc.subject
Foaming Properties
dc.subject
Interrfacial Properties
dc.subject.classification
Otras Ciencias Químicas
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Improved Functionality of Foamed WPI Solutions by Ultrasound Application
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-13T13:15:14Z
dc.journal.volume
2
dc.journal.number
2
dc.journal.pagination
79-84
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
dc.journal.title
Journal of Food Chemistry and Nanotechnology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.17756/jfcn.2016-015
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://foodchemistryjournal.com/2016/04/26/improved-functionality-of-foamed-wpi-solutions-by-ultrasound-application/
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