Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange
Abstract
This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ยบC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (2\u3e0.98, 2 \u3e0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content
