The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein ...

Casein glycomacropeptide (CMP) found in cheese whey is a C-terminal hydrophilic glycopeptide released from κ-casein by the action of chymosin during cheese making. In a previous work a self-assembly model for CMP at room ...

There are a lot of works in literature about the size particle of β-lactoglobulin (β-lg) at different conditions and also about its rheological properties; however, there are not works which connect both results. The aim ...

Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T murphyi) was studied in the presence Of kappa-carrageenan (0.5, 1, 2% Ckappa) and KCl (0.5-2%) as a substitute for NaCl. Gelation was ...

Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T. murphyi) was studied in the presence of κ-carrageenan (0.5, 1, 2% Cκ) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by ...

Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different ...

Browning and gelation kinetics of a sheep milk and sucrose model system with 70% total solids (simulating dulce de leche) and the influence of temperature and sucrose content on this process were studied. The Kubelka–Munk ...

The gelation of isolated cowpea protein induced by high hydrostatic pressure (HHP, 400 or 600 MPa) was studied in terms of rheological behavior, texture, color, water holding capacity (WHC), scanning electron microscopy ...