Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration

2010 ◽  
Vol 75 (5) ◽  
pp. E305-E313 ◽  
Author(s):  
Bongkosh Vardhanabhuti ◽  
Worarat Khayankan ◽  
E. Allen Foegeding
Keyword(s):  
Whey Protein ◽  
Low Ph ◽  
Protein Gels

scholarly journals Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels

2021 ◽  
pp. 106702
Author(s):  
Claudine F. Diedericks ◽  
Vanessa Stolten ◽  
Victoria A. Jideani ◽  
Paul Venema ◽  
Erik van der Linden
Keyword(s):  
Whey Protein ◽  
Bambara Groundnut ◽  
Effect Of Ph ◽  
Mixing Ratios ◽  
Synergistic Enhancement ◽  
Protein Gels

Cold-set whey protein gels induced by calcium or sodium salt addition

2010 ◽  
Vol 45 (2) ◽  
pp. 348-357 ◽  
Author(s):  
Kátia Regina Kuhn ◽  
Ângelo Luiz Fazani Cavallieri ◽  
Rosiane Lopes da Cunha
Keyword(s):  
Whey Protein ◽  
Sodium Salt ◽  
Salt Addition ◽  
Protein Gels

Chapter 33. Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum

Food Colloids ◽  
2007 ◽  
pp. 473-484 ◽  
Author(s):  
Jianshe Chen ◽  
Eric Dickinson ◽  
Thomas Moschakis ◽  
Kooshan Nayebzadeh
Keyword(s):  
Surface Topography ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Protein Gels ◽  
Added Salt

scholarly journals Surface Properties of Aerated Ion-induced Whey Protein Gels

2014 ◽  
Vol 10 (3) ◽  
pp. 273-281 ◽  
Author(s):  
Marta Tomczyńska-Mleko ◽  
Konrad Terpiłowski ◽  
Stanisław Mleko ◽  
Cezary Kwiatkowski ◽  
Małgorzata Kawecka-Radomska
Keyword(s):  
Whey Protein ◽  
Surface Properties ◽  
Protein Gels

Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate

2010 ◽  
Vol 6 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Carolina S. F. Picone ◽  
Katiuchia P. Takeuchi ◽  
Rosiane L. Cunha
Keyword(s):  
Whey Protein ◽  
Sodium Caseinate ◽  
Effects Of Ph ◽  
Protein Gels

Determination of tensile strength of gels prepared from fractionated whey proteins

1986 ◽  
Vol 53 (2) ◽  
pp. 285-292 ◽  
Author(s):  
Keith R. Langley ◽  
David Millard ◽  
E. William Evans
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Power Law ◽  
Whey Proteins ◽  
Heat Setting ◽  
Protein Gels ◽  
Novel Method ◽  
Β Lactoglobulin

SUMMARYA novel method for measuring tensile strength of heat-setting gels is described and is applied to whey protein gels. Contributions made by β-lactoglobulin and α-lactalbumin individually to the tensile strength of the gel are calculated. The tensile strength can be found from power law equations related to concentration of α-lactalbumin and β-lactoglobulin in whey protein mixtures.

Cleaning beyond whey protein gels: Egg white

2015 ◽  
Vol 93 ◽  
pp. 249-255 ◽  
Author(s):  
Hui Li ◽  
Boris Koutzenko ◽  
Xiao Dong Chen ◽  
Romain Jeantet ◽  
Ruben Mercadé-Prieto
Keyword(s):  
Whey Protein ◽  
Egg White ◽  
Protein Gels
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