Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mix...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Jara, Federico Luis, Pilosof, Ana María Renata
Publicado:	2015
Materias:	Egg white Foaming properties Gelation properties Hydroxypropylmethylcellulose PH-dependence Phase separation
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v48_n_p282_vandenBerg http://hdl.handle.net/20.500.12110/paper_0268005X_v48_n_p282_vandenBerg
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
por: van den Berg, M., et al.

Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures
por: Pérez, Oscar E., et al.
Publicado: (2006)

Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures
por: Pérez, O.E., et al.

Functionality of egg white proteins as affected by high intensity ultrasound
por: Pérez, Oscar E., et al.
Publicado: (2012)

Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
por: Jara, Federico Luis, et al.
Publicado: (2010)

Functionality of egg white proteins as affected by high intensity ultrasound
por: Arzeni, C., et al.

Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
por: Jara, F., et al.

Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
por: Pérez, Oscar E., et al.
Publicado: (2004)

Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
por: Kobylañski, J.R., et al.

Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white
por: Pérez, Oscar E., et al.
Publicado: (2004)

Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems
por: Jara, Federico Luis, et al.
Publicado: (2011)

Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white
por: Perez, O.E., et al.

Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems
por: Jara, F., et al.

Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH
por: Jara, Federico Luis, et al.
Publicado: (2014)

Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
por: Martínez, María Julia, et al.
Publicado: (2013)

Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH
por: Jara, F.L., et al.

Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
por: Baeza, Rosa Isabel, et al.
Publicado: (2008)

Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
por: Martinez, M.J., et al.

Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties
por: Morales, R., et al.

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: Structural and surface dilatational characteristics
por: Pérez, Oscar E., et al.
Publicado: (2015)

Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
por: Spahn, G., et al.

Foaming properties of soy protein isolate hydrolysates
por: Panizzolo, Luis Alberto, et al.
Publicado: (2015)

Interactions between β-lactoglobulin and casein glycomacropeptide on foaming
por: Martínez, María Julia, et al.
Publicado: (2012)

Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties
Publicado: (2017)

Casein glycomacropeptide pH-dependent self-assembly and cold gelation
por: Farías, María Edith, et al.
Publicado: (2010)

The role of nanocrystalline cellulose on the microstructure of foamed castor-oil polyurethane nanocomposites
por: Cordero, Andrés Ignacio, et al.
Publicado: (2019)

Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
por: Bolontrade, Agustín Juan, et al.
Publicado: (2016)

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: Structural and surface dilatational characteristics
por: Pérez, O.E., et al.

Hydroxypropylmethylcellulose-β-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH
por: Camino, Nerina Andrea, et al.
Publicado: (2012)

Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
por: Martínez, María Julia, et al.
Publicado: (2012)

Casein glycomacropeptide pH-dependent self-assembly and cold gelation
por: Farías, M.E., et al.

Interactions between β-lactoglobulin and casein glycomacropeptide on foaming
por: Martinez, M.J., et al.

On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics
por: Martinez, M.J., et al.

Comparative study of high intensity ultrasound effects on food proteins functionality
por: Martínez, Karina Dafne, et al.
Publicado: (2012)

Casein glycomacropeptide pH-driven self-assembly and gelation upon heating
por: Martínez, María Julia, et al.
Publicado: (2011)

Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
por: López, Débora Natalia, et al.
Publicado: (2019)

Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation
por: Martínez, María Julia, et al.
Publicado: (2015)

The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase
por: Martínez, María Julia, et al.
Publicado: (2010)

Comparative study of high intensity ultrasound effects on food proteins functionality
por: Arzeni, C., et al.

Casein glycomacropeptide pH-driven self-assembly and gelation upon heating
por: Martinez, M.J., et al.