EMULSIFIED MILKFAT EFFECTS ON RHEOLOGY OF ACID-INDUCED MILK GELS

Simple item page
dc.contributor.authorXIONG, YL
dc.contributor.authorAGUILERA, JM
dc.contributor.authorKINSELLA, JE
dc.date.accessioned2024-01-10T12:05:13Z
dc.date.available2024-01-10T12:05:13Z
dc.date.issued1991
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.fechaingreso.objetodigital2024-05-07
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1365-2621.1991.tb14606.x
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.1991.tb14606.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75970
dc.identifier.wosidWOS:A1991GC08600010
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final925
dc.pagina.inicio920
dc.publisherINST FOOD TECHNOLOGISTS
dc.revistaJOURNAL OF FOOD SCIENCE
dc.rightsacceso restringido
dc.subjectINDUCED GELATION
dc.subjectPROTEINS
dc.subjectCASEIN
dc.subjectULTRASTRUCTURE
dc.subjectTEMPERATURE
dc.subjectEMULSIONS
dc.subjectFOOD
dc.subjectPH
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleEMULSIFIED MILKFAT EFFECTS ON RHEOLOGY OF ACID-INDUCED MILK GELS
dc.typeartículo
dc.volumen56
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
EMULSIFIED MILKFAT EFFECTS ON RHEOLOGY OF ACID-INDUCED MILK GELS.pdf
Size:
2.78 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas