Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties

The thermal characteristics, dynamics of gelation and gel properties of commercial whey protein concentrate (WPC), WPC/λ-carrageenan (λ-C) mixtures (M) and WPC/λ-C spray-dried mixtures (DM) have been characterized. In a second stage, the effect of the gelling variables (T, pH, total solid content) o...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Spahn, G., Baeza, R., Santiago, L.G., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Carrageenan Gelation dynamic Textural properties Whey protein
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v22_n8_p1504_Spahn
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

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)

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

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

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

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

The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
por: Montellano Duran, Natalia, et al.
Publicado: (2018)

Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
por: Yamul, Diego Karim, et al.
Publicado: (2013)

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
por: von Staszewski, M., et al.

κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties
por: Baeza, R.I., et al.

Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
por: Morales, R., et al.

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
por: von Staszewski, Mariana, et al.
Publicado: (2012)

Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
por: Martínez, María Julia, et al.
Publicado: (2016)

Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation
por: Morales, R., et al.

Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties
por: Baeza, R., et al.

κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties
Publicado: (2002)

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

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

Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties
por: Baeza, Rosa Isabel, et al.
Publicado: (2003)

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

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

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

Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
por: Rodríguez, Ana C., et al.
Publicado: (2017)

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

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
por: Rodríguez, S.D., et al.

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

Rheological properties of whey protein and dextran conjugates at different reaction times
por: Spotti, M.J., et al.

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.

Impact of proteins-κ-carrageenan interactions on foam properties
por: Carp, D.J., et al.

Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
por: Cassiani, Delfina María, et al.
Publicado: (2011)

Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
por: Soazo, Marina del Valle, et al.
Publicado: (2019)

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
por: Spotti, M.J., 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)

Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
por: Gallo, L.I., et al.

Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux
por: Navarro, Diego Alberto, et al.
Publicado: (2013)

Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux
por: Cosenza, V.A., et al.

Rheological properties of whey protein and dextran conjugates at different reaction times
por: Martínez, María Julia, et al.
Publicado: (2014)

The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
por: Farías, M.E., 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)

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
por: Jara, Federico Luis, et al.
Publicado: (2015)

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
por: Martínez, María Julia, et al.
Publicado: (2014)