Journal Article

·2023

Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

Mahmut Kılıçlı YTU , Duygu Özmen YTU , Mustafa Bayram , Ömer Said Toker YTU

International Journal of Gastronomy and Food Science

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Response surface methodology Emulsion Amplitude Rheology Central composite design Sonication Composite number Analytical Chemistry (journal) Ultrasound Materials science Chemistry Mathematics Composite material Chromatography Optics Physics Acoustics Biochemistry

Subject Areas

Proteins in Food Systems ·Food Science ·Life Sciences
Polysaccharides Composition and Applications ·Food Science ·Life Sciences
Food composition and properties ·Nutrition and Dietetics ·Health Sciences

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