Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions
| العنوان: | Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions |
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| المؤلفون: | Christophe Chassenieux, Taco Nicolai, Juliana V.C. Silva, Christophe Schmitt, Luca Amagliani |
| المساهمون: | Nestle Research Center, Institut des Molécules et Matériaux du Mans (IMMM), Le Mans Université (UM)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS) |
| المصدر: | Current Opinion in Food Science Current Opinion in Food Science, Elsevier, 2019, ⟨10.1016/j.cofs.2019.05.002⟩ |
| بيانات النشر: | Elsevier BV, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | 0301 basic medicine, Heat induced, 030109 nutrition & dietetics, Chemistry, food and beverages, chemistry.chemical_element, [CHIM.MATE]Chemical Sciences/Material chemistry, 04 agricultural and veterinary sciences, Calcium, 040401 food science, Applied Microbiology and Biotechnology, 03 medical and health sciences, [CHIM.POLY]Chemical Sciences/Polymers, 0404 agricultural biotechnology, Chemical engineering, Plant protein, Oil phase, Oil droplet, Chelation, Acid treatment, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Protein network, Food Science |
| الوصف: | International audience; Gelation of dairy/plant protein mixed dispersions and emulsions was achieved upon heat or acid treatment. The presence of plant proteins is generally leading to a lowering of the gel strength compared to dairy proteins alone. This is mostly due to the formation of independent networks by the different protein sources, which do not often interact strongly. As well, plant proteins were shown to compete with dairy proteins for calcium chelation, which can influence gel properties. Addition of a dispersed oil phase generally allows to better control the gel strength as it induces a specific protein distribution at the interface and enables formation of active oil droplets embedded in the protein network. |
| تدمد: | 2214-7993 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a3f1f0b7fa8b2bc01f92c929e708178 https://doi.org/10.1016/j.cofs.2019.05.002 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....5a3f1f0b7fa8b2bc01f92c929e708178 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 22147993 |
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