EMULSIFIED MILKFAT EFFECTS ON RHEOLOGY OF ACID-INDUCED MILK GELS

dc.creatorXIONG, YL
dc.creatorAGUILERA, JM
dc.creatorKINSELLA, JE
dc.date.accessioned2024-01-10T12:05:13Z
dc.date.available2024-01-10T12:05:13Z
dc.date.created2024-01-10T12:05:13Z
dc.date.issued1991
dc.identifier10.1111/j.1365-2621.1991.tb14606.x
dc.identifier0022-1147
dc.identifierhttps://doi.org/10.1111/j.1365-2621.1991.tb14606.x
dc.identifierhttps://repositorio.uc.cl/handle/11534/75970
dc.identifierWOS:A1991GC08600010
dc.description.abstractReconstituted skim milk formed by a gel by acidification to < pH 5.2 and heating to 60-degrees-C. The gel compressive stress (sigma-c) was influenced by the heating process, increased with milk-nonfat-solids (MNFS) and reached a maximum at pH 4.0. The addition of emulsified fat facilitated gelation, increase gel sigma-c and shear modulus, and decreased gel deformability. At an equal fat concentration, emulsions containing small-sized fat globules (i.e., more globules) reinforced the gels more markedly than emulsions comprised of large globules reflecting the importance of number of globules in the gels. Electron micrographs revealed crosslinkages between fat globules and casein particles in the gel network, which may have caused reinforcement of milk gels by milkfat.
dc.languageen
dc.publisherINST FOOD TECHNOLOGISTS
dc.rightsacceso restringido
dc.subjectINDUCED GELATION
dc.subjectPROTEINS
dc.subjectCASEIN
dc.subjectULTRASTRUCTURE
dc.subjectTEMPERATURE
dc.subjectEMULSIONS
dc.subjectFOOD
dc.subjectPH
dc.titleEMULSIFIED MILKFAT EFFECTS ON RHEOLOGY OF ACID-INDUCED MILK GELS
dc.typeartículo


Este ítem pertenece a la siguiente institución