Usage of green pea aquafaba modified with ultrasonication in production of whipped cream
Mahmut Kılıçlı, Duygu Özmen, Mustafa Bayram, Ömer Said Toker
Topics & Concepts
Response surface methodologyEmulsionAmplitudeRheologyCentral composite designSonicationComposite numberAnalytical Chemistry (journal)UltrasoundMaterials scienceChemistryMathematicsComposite materialChromatographyOpticsPhysicsAcousticsBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties