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The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Heat-induced gels were prepared from glycinins of various soybean cultivars at protein concentrations of 18 to 20%. Textural properties of the gels measured by a compression-decompression test were ev...
Stress developments in cylindrically shaped food gels were comparatively investigated by applying uniaxial compression and torsional deformation up to fracture. While torsion tended to result in earli...
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Process whey protein was prepared by heat treatment of whey protein isolate under salt-free conditions. Addition of sodium chloride, trisodium cit-rate, potassium chloride, or calcium chloride to a pr...
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
To evaluate the nature of the main interactions that are involved in the formation of casein gels made by the acidification or rennet coagulation of milk, we investigated the combined effects of ultra...
Whey protein solutions, reconstituted 12% commercial whey protein isolate, were hydrolyzed at pH 7.0 by one of three proteases: trypsin, Neutrase® (from Bacillus subtilis), and a Bacillus lichenif...
Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. The...
The formation of rennet gels made with native or dephosphorylated (40 and 93%) whole CN was monitored using a dynamic oscillatory shear spectrometer with a Couette geometry sample holder. Casein solut...
The wide range of physicochemical and functional properties of caseins and caseinates, as well as their bland flavor, make them an excellent protein source for the creation of formulated foods, either...

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