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

Both the samples exhibited an increasing trend against frequency (Hz) for G ′ and G ′′ moduli (Figure 1 ) and acted like liquids (viscous) and solids (elastic) as of any viscoelastic structure.

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Instant noodles with SWP showed a decreasing trend, but not significantly, in resilience compared to RWP noodles and raw semolina noodles (Khatkar et al., 2018a , 2018b ).

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