Ultrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes.

Instant noodles enriched with ultrasound-modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility (), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly ( < .05) higher water absorption capacity (1.

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications.

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods.

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties.

Ultrasound, an emerging non-thermal technique, has potential to modify the functionality of bio-molecules like protein. In the present study, the impact of ultrasound on whey protein (WP) was assessed with functional, rheological, heat coagulation and transition temperature, SDS-PAGE, FTIR spectra, scanning electron microscopy and transmission electron microscopy. The results of this study showed that the raw WP had broad bimodal particle size distribution while after ultrasonication, modified WP exhibited narrower distribution along with smaller particle size (0.

Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology.

Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e.

Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process.

A study was conducted to develop good quality medium fat liquid dairy whitener from buffalo milk employing ultrafiltration (UF) process. The buffalo skim milk was UF concentrated to 4.05 to 4.