Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures
The influence of hydroxypropylmethycellulose (HPMC) on whey protein (WPC) gelling properties was studied under thermodynamic incompatibility conditions at neutral pH and room temperature. The binodal curve characterizing phase separation was determined. Thermal transitions of mixed systems above the...
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2006
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| LEADER | 11787caa a22009377a 4500 | ||
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| 001 | PAPER-6965 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203641.0 | ||
| 008 | 190411s2006 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-33746255901 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOHYE | ||
| 100 | 1 | |a Pérez, O.E. | |
| 245 | 1 | 0 | |a Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures |
| 260 | |c 2006 | ||
| 270 | 1 | 0 | |m M.R. Pilosof, A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires. Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: apilosof@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The influence of hydroxypropylmethycellulose (HPMC) on whey protein (WPC) gelling properties was studied under thermodynamic incompatibility conditions at neutral pH and room temperature. The binodal curve characterizing phase separation was determined. Thermal transitions of mixed systems above the binodal curve showed two endothermic peaks corroborating phase separation. First of all the gelation process of single HPMC was studied by different techniques in order to interpret the behaviour of mixed systems. Gelation dynamics of mixed systems showed two competitive phenomena during heating, phase separation and gelation. The solid character of mixtures increased when WPC concentration was higher than 8% and the WPC/HPMC ratio was 4 or higher. The gelation temperature, determined by dynamic rheometry, was related to the relative amount of both components. The morphology of mixed gels after the heating/cooling cycle was of the type core-shell, where the core was constituted by HPMC gel. The elastic modulus of mixed gels was much higher than that of single WPC gels at the same concentration, while hardness and relative viscoelasticity were slightly decreased. Core-shell macrostructure results are very interesting because it could find applications in the design of microcapsules or in controlled delivery systems, in which an active component could be partitioned into separated phases or to develop new structures and food products. © 2005 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the support from Universidad de Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires. Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina | ||
| 690 | 1 | 0 | |a CORE-SHELL GELS |
| 690 | 1 | 0 | |a DELIVERY |
| 690 | 1 | 0 | |a GELATION |
| 690 | 1 | 0 | |a HYDROXYPROPYLMETHYLCELLULOSE |
| 690 | 1 | 0 | |a PHASE SEPARATION |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 700 | 1 | |a Wargon, V. | |
| 700 | 1 | |a M.R. Pilosof, A. | |
| 773 | 0 | |d 2006 |g v. 20 |h pp. 966-974 |k n. 7 |p Food Hydrocolloids |x 0268005X |w (AR-BaUEN)CENRE-4766 |t Food Hydrocolloids | |
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