Rheological, Thermal and Microstructural Properties of Whey Protein-Cassava Starch Gels

1996 ◽  
Vol 61 (5) ◽  
pp. 962-966 ◽  
Author(s):  
J.M. AGUILERA ◽  
E. ROJAS
Keyword(s):  
Whey Protein ◽  
Cassava Starch ◽  
Microstructural Properties ◽  
Starch Gels

Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109573 ◽  
Author(s):  
Rungsima Chollakup ◽  
Siraprapa Pongburoos ◽  
Watthana Boonsong ◽  
Nattaporn Khanoonkon ◽  
Kunat Kongsin ◽  
...  
Keyword(s):  
Whey Protein ◽  
Antibacterial Activities ◽  
Cassava Starch ◽  
Active Packaging ◽  
Cinnamon Oil ◽  
Blend Films ◽  
Peel Extract

Dynamic Rheological and Microstructural Properties of Normal and Waxy Rice Starch Gels Containing Milk Protein Ingredients

2009 ◽  
Vol 61 (3-4) ◽  
pp. 214-227 ◽  
Author(s):  
Angkana Noisuwan ◽  
Yacine Hemar ◽  
Brian Wilkinson ◽  
John E. Bronlund
Keyword(s):  
Milk Protein ◽  
Rice Starch ◽  
Microstructural Properties ◽  
Waxy Rice ◽  
Starch Gels ◽  
Waxy Rice Starch

Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents

2020 ◽  
Vol 85 (11) ◽  
pp. 3927-3933
Author(s):  
Xiao Song ◽  
Xiaomeng Sun ◽  
Qingfeng Ban ◽  
Jianjun Cheng ◽  
Siyu Zhang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Microstructural Properties ◽  
Thickening Agents

scholarly journals Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry

DYNA ◽  
2019 ◽  
Vol 86 (211) ◽  
pp. 199-207
Author(s):  
Camilo Villegas Yépez ◽  
Misael Cortés Rodríguez ◽  
William Albarracín Hernández ◽  
Pablo Emilio Rodríguez Fonseca
Keyword(s):  
Weight Loss ◽  
Stearic Acid ◽  
Whey Protein ◽  
Cassava Starch ◽  
Edible Coatings ◽  
Experimental Optimization ◽  
Independent Variables ◽  
Lipid Structure ◽  
Reduce Weight Loss ◽  
Fruit Preservation

Edible coatings (EC) have shown advantages in fruit preservation. The influence of an EC based on a polysaccharide-protein-lipid structure (Cassava starch: CS, whey protein: WP, and beeswax: BW), glycerol (G), stearic acid (SA) and chitosan (CH), on texture and weight loos of blackberry stored at 4 and 25 °C was evaluated. A composite central design was used considering the independent variables: CS (3.0-3.5%), WP (0.5-1.5%), BW (0.0-0.5%). The experimental optimization defined the formulation: CS (3.50%), WP (1.16%), BW (0.47%); and CH (0.5-1.0%) was added again evaluating the fruit during storage until visual infection was observed. Results indicated that the best concentration of CH (0.75%) did not present visual infection until day 10 of storage at 4 °C and reduce weight loss with respect to other treatments

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