Release of ethyl acetate from aerated and non-aerated heat-induced whey protein gels
2009
Tomczynska-Mleko, M., University of Life Science in Lublin, Skromna 8, 20-704 Lublin (Poland). Dept. of Milk and Hydrocolloids Technology
Aerated whey protein gels were obtained using partial reversibility of the gel structure. Ethyl acetate was used as the aroma compound. Gas phase changed the structure of the gel and many cavities for air-aroma phase were created. Aeration of the gel produced a structure with higher storage and loss moduli than for the reversed gel and the disrupted gel. Aroma release from aerated gel was faster than from the gel and the reverse gel. Aeration process can be used to modify aroma release from whey protein gels.
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