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 ...

Myofibrillar proteins incubated with malonaldehyde (27°C, t = 0 to 8 h) were used to prepare gels by thermal treatment (80°C, 45 min). Malonaldehyde did not produce significant modifications (P > 0.05) in the storage modulus ...

The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a ...

Processing conditions such as protein concentration, maximum temperature, heating and cooling rates were analyzed for gelation of untreated (A8) and pH-shifting-modified (A10) cowpea protein isolates. Rheological measurements ...

Different gelation times (4, 18, 24 and 48 h) were used for the preparation of silica sol-gel supports and encapsulated Candida rugosa lipase using tetraethoxysilane (TEOS) as precursor. The hydrophobic matrices and ...

Gel forming properties of amaranth proteins at different thermal conditions and protein concentration were studied. Gel point (G′ and G″ crossover) and gelation kinetics (G′ vs. time) were analyzed. The type of gel formed ...

The effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein ...