COMPRESSION STRENGTH OF DAIRY GELS AND MICROSTRUCTURAL INTERPRETATION

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dc.contributor.authorAGUILERA, JM
dc.contributor.authorKINSELLA, JE
dc.date.accessioned2025-01-23T19:22:33Z
dc.date.available2025-01-23T19:22:33Z
dc.date.issued1991
dc.description.abstractContour plots were developed for the compression stress (at 20% deformation) of single-component, mixed and filled protein gels. Samples were made by heating and acidification from skim milk powder, SMP (0-20% TS), whey protein isolate, WPI (0-10% TS), and recombined cream, within pH 3.6-3.9, 4.6-4.8 and 5.1-5.3. At higher pH, WPI gels were stronger than SMP gels. WPI had a reinforcing effect on SMP gels, while small additions of SMP to WPI gels resulted in weaker mixed gels. Filled gels containing cream had higher compression strengths than mixed gels. Micrographs showed linking of casein chains by WPI strands in mixed gels and compatibility of fat globules with casein micelles in the protein network of filled gels.
dc.fuente.origenWOS
dc.identifier.issn0022-1147
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/99058
dc.identifier.wosidWOS:A1991GL08000024
dc.issue.numero5
dc.language.isoen
dc.pagina.final1228
dc.pagina.inicio1224
dc.revistaJournal of food science
dc.rightsacceso restringido
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleCOMPRESSION STRENGTH OF DAIRY GELS AND MICROSTRUCTURAL INTERPRETATION
dc.typeartículo
dc.volumen56
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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