Matches in SemOpenAlex for { <https://semopenalex.org/work/W2912720547> ?p ?o ?g. }
- W2912720547 endingPage "188" @default.
- W2912720547 startingPage "176" @default.
- W2912720547 abstract "Acid milk gels with fat (3.5 or 10%) or without fat containing 0.2–1% of whey proteins (WP) or 0.2–1.5% of protein aggregates (fractal aggregates, microgels and mixed casein/WP aggregates with an 80/20 ratio) were investigated. The fat-containing systems were homogenized and the systems were preheated (90 °C, 11 min) and acidified to a pH of 4.6 by adding glucono-delta-lactone. The protein composition of the fat droplet interface was characterized by SDS-PAGE and the textural and rheological properties, microstructure, and whey separation of acid networks were determined. WP and fractal aggregates showed the best ability to improve the textural properties and microstructure of all acid milk gels and reduce whey separation. Increasing the concentrations in microgels and mixed aggregates did not lead to an increase in gel firmness or generate a strong impact on the protein network, but a high concentration in mixed aggregates could reduce whey separation. The fat droplet interface was made almost exclusively of caseins, even if the fractal aggregates could also be adsorbed when the interfacial surface was increased either through fat content or through an increase in homogenization pressure. Adding proteins changes the textural properties of the acid gels in all the systems, mainly due to their role in the continuous phase." @default.
- W2912720547 created "2019-02-21" @default.
- W2912720547 creator A5007411552 @default.
- W2912720547 creator A5008158331 @default.
- W2912720547 creator A5031258637 @default.
- W2912720547 creator A5045739238 @default.
- W2912720547 creator A5070800993 @default.
- W2912720547 creator A5079798940 @default.
- W2912720547 creator A5081976391 @default.
- W2912720547 date "2019-08-01" @default.
- W2912720547 modified "2023-10-14" @default.
- W2912720547 title "Protein aggregates modulate the texture of emulsified and acidified acid milk gels" @default.
- W2912720547 cites W1989077800 @default.
- W2912720547 cites W1989395809 @default.
- W2912720547 cites W1990482544 @default.
- W2912720547 cites W1994697069 @default.
- W2912720547 cites W1997831708 @default.
- W2912720547 cites W2001183180 @default.
- W2912720547 cites W2001490490 @default.
- W2912720547 cites W2006087403 @default.
- W2912720547 cites W2009357285 @default.
- W2912720547 cites W2011981572 @default.
- W2912720547 cites W2016848433 @default.
- W2912720547 cites W2022392453 @default.
- W2912720547 cites W2023836229 @default.
- W2912720547 cites W2030314474 @default.
- W2912720547 cites W2032182857 @default.
- W2912720547 cites W2032892690 @default.
- W2912720547 cites W2043892468 @default.
- W2912720547 cites W2044801367 @default.
- W2912720547 cites W2045276693 @default.
- W2912720547 cites W2054174234 @default.
- W2912720547 cites W2055594423 @default.
- W2912720547 cites W2060587999 @default.
- W2912720547 cites W2066499112 @default.
- W2912720547 cites W2069045065 @default.
- W2912720547 cites W2069127592 @default.
- W2912720547 cites W2069801181 @default.
- W2912720547 cites W2070018868 @default.
- W2912720547 cites W2084614918 @default.
- W2912720547 cites W2089040159 @default.
- W2912720547 cites W2091262180 @default.
- W2912720547 cites W2094881208 @default.
- W2912720547 cites W2096373744 @default.
- W2912720547 cites W2098755853 @default.
- W2912720547 cites W2105044621 @default.
- W2912720547 cites W2105902046 @default.
- W2912720547 cites W2118050676 @default.
- W2912720547 cites W2119853547 @default.
- W2912720547 cites W2122081236 @default.
- W2912720547 cites W2123465524 @default.
- W2912720547 cites W2123507845 @default.
- W2912720547 cites W2127192027 @default.
- W2912720547 cites W2136671681 @default.
- W2912720547 cites W2144857857 @default.
- W2912720547 cites W2148816492 @default.
- W2912720547 cites W2149926286 @default.
- W2912720547 cites W2171689215 @default.
- W2912720547 cites W2171861241 @default.
- W2912720547 cites W2419210056 @default.
- W2912720547 cites W2491627701 @default.
- W2912720547 cites W2523239568 @default.
- W2912720547 cites W2564248299 @default.
- W2912720547 cites W2745725954 @default.
- W2912720547 cites W2791132468 @default.
- W2912720547 cites W327879273 @default.
- W2912720547 cites W913646195 @default.
- W2912720547 doi "https://doi.org/10.1016/j.foodhyd.2019.02.007" @default.
- W2912720547 hasPublicationYear "2019" @default.
- W2912720547 type Work @default.
- W2912720547 sameAs 2912720547 @default.
- W2912720547 citedByCount "8" @default.
- W2912720547 countsByYear W29127205472020 @default.
- W2912720547 countsByYear W29127205472021 @default.
- W2912720547 countsByYear W29127205472022 @default.
- W2912720547 countsByYear W29127205472023 @default.
- W2912720547 crossrefType "journal-article" @default.
- W2912720547 hasAuthorship W2912720547A5007411552 @default.
- W2912720547 hasAuthorship W2912720547A5008158331 @default.
- W2912720547 hasAuthorship W2912720547A5031258637 @default.
- W2912720547 hasAuthorship W2912720547A5045739238 @default.
- W2912720547 hasAuthorship W2912720547A5070800993 @default.
- W2912720547 hasAuthorship W2912720547A5079798940 @default.
- W2912720547 hasAuthorship W2912720547A5081976391 @default.
- W2912720547 hasBestOaLocation W29127205471 @default.
- W2912720547 hasConcept C115961682 @default.
- W2912720547 hasConcept C127413603 @default.
- W2912720547 hasConcept C130217890 @default.
- W2912720547 hasConcept C154945302 @default.
- W2912720547 hasConcept C159985019 @default.
- W2912720547 hasConcept C185592680 @default.
- W2912720547 hasConcept C18903297 @default.
- W2912720547 hasConcept C192562407 @default.
- W2912720547 hasConcept C200990466 @default.
- W2912720547 hasConcept C2775900134 @default.
- W2912720547 hasConcept C2776142715 @default.
- W2912720547 hasConcept C2777897731 @default.
- W2912720547 hasConcept C2778717857 @default.