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Cold-set gelation of high pressure-treated soybean proteins
(Elsevier, 2013-08)
The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate ...
Casein glycomacropeptide pH-dependent self-assembly and cold gelation
(Elsevier, 2010-02)
The self-assembly of 3–5% (w/w) casein glycomacropeptide (CMP) at room temperature and pH 3–6.5 was determined by dynamic light scattering immediately after pH adjustment and over time, and the rate of gelation at a ...
The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins
(Elsevier Sci LtdOxfordInglaterra, 2008)
Cold-Set Whey Protein Gels with Addition of Polysaccharides
(SpringerNew YorkEUA, 2009)
Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties
(Elsevier, 2019-10)
This study reveals that mild heat treatments of defatted soy flour promote Maillard reaction and modify its protein techno-functional properties such as solubility, aggregation, and cold-set gelation. Glycation was promoted ...
Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process
(SpringerNew YorkEUA, 2009)
Cold-set whey protein-flaxseed gum gels induced by mono or divalent salt addition
(Elsevier Sci LtdOxfordInglaterra, 2011)
The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum
(Elsevier Sci LtdOxfordInglaterra, 2011)
Effect of kappa-carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-type
(2004)
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 ...