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Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Differences in Physical and Structural Properties of Heat-Induced Gels from Glycinins among Soybean Cultivars
heat-induced gels microstructure glycinin
2009/6/17
Heat-induced gels were prepared from glycinins of various soybean cultivars at protein concentrations of 18 to 20%. Textural properties of the gels measured by a compression-decompression test were ev...
Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
texture fracture stress fracture strain
2009/6/17
Stress developments in cylindrically shaped food gels were comparatively investigated by applying uniaxial compression and torsional deformation up to fracture. While torsion tended to result in earli...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
egg white sols gel breaking strength
2009/5/20
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
egg white electron microscopy image analysis
2010/2/3
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...
Dynamic Rheology of Renneted Milk Gels Containing Fat Globules Stabilized with Different Surfactants
emulsion milk proteins
2008/4/1
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Effects of Salts on the Properties of Sols and Gels Prepared from Whey Protein Isolate and Process Whey Protein
whey protein isolate process whey protein gelation
2008/3/28
Process whey protein was prepared by heat treatment of whey protein isolate under salt-free conditions. Addition of sodium chloride, trisodium cit-rate, potassium chloride, or calcium chloride to a pr...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
aggregation of whey proteins gelation microstructure calcium
2008/3/28
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents
acid coagulation rennet coagulation protein interactions dissociating agents
2008/3/28
To evaluate the nature of the main interactions that are involved in the formation of casein gels made by the acidification or rennet coagulation of milk, we investigated the combined effects of ultra...
Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH
whey protein proteolysis gel microstructure
2008/3/26
Whey protein solutions, reconstituted 12% commercial whey protein isolate, were hydrolyzed at pH 7.0 by one of three proteases: trypsin, Neutrase® (from Bacillus subtilis), and a Bacillus lichenif...
Instrumental Texture Parameters and Solvation Characteristics of Mixed Casein Gels
texture casein gels rheology
2008/3/22
Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. The...
Rheological Properties and Microstructure of Dephosphorylated Whole Casein Rennet Gels
casein gel dephosphorylated microstructure
2008/3/22
The formation of rennet gels made with native or dephosphorylated (40 and 93%) whole CN was monitored using a dynamic oscillatory shear spectrometer with a Couette geometry sample holder. Casein solut...
Axial Compression Properties of Calcium Caseinate Gels
texture kamaboko surimi gels rheology
2008/3/18
The wide range of physicochemical and functional properties of caseins and caseinates, as well as their bland flavor, make them an excellent protein source for the creation of formulated foods, either...