Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum-Reference-Cited by-同舟云学术

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Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Published:2017-12-31 Issue:sup3 Volume:20 Page:S2569-S2578
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Galante Micaela¹,Boeris Valeria¹²,Álvarez Estela¹,Risso Patricia¹³

Affiliation:

1. Facultad de Ciencias Bioquímicas y Farmacéuticas-CONICET, Universidad Nacional de Rosario (UNR), Rosario, Argentina

2. Facultad de Química e Ingeniería, Pontificia Universidad Católica Argentina, Rosario, Argentina

3. Facultad de Ciencias Veterinarias, Casilda, Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de Rosario

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1375513

Reference35 articles.

1. Rheology and structure of milk protein gels

2. Gelation properties of partially renneted milk

3. The use of hydrocolloids to improve food texture

4. The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

5. Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producingStreptococcus thermophilusand an H+-ATPase-defective mutantLactobacillus delbrueckiisubsp.bulgaricus

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1. Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation;Food Hydrocolloids;2024-12

2. Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder;International Journal of Dairy Technology;2024-08

3. Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels;JSFA reports;2024-04

4. Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties;Food Biophysics;2023-12-29

5. Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram;Food Hydrocolloids for Health;2022-12

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