Publication
Viscoelastic characteristics of whey protein systems at neutral pH
| dc.contributor.author | Fernandes, Paulo B. | |
| dc.date.accessioned | 2011-09-13T14:40:19Z | |
| dc.date.available | 2011-09-13T14:40:19Z | |
| dc.date.issued | 1994 | |
| dc.description.abstract | The gelation properties of whey proteins alone and in presence of NaCl, KCl, CaCl2 and L-lysine upon heating to 80°C were characterised at pH 7 by oscillatory shear measurements. At the sol—gel transition, the whey protein system gave G′(ω) and G″(ω) curves with a slope of 0.5–0.6. For higher concentrations the gel behaviour was typical for an homogeneous network and whey protein gels present a gel structure with a fractal dimension of 2.7. NaCl, KCl, CaCl2 and L-lysine increased the elasticity of whey protein gels in a similar way. At ionic strength 0.03 the Na-, K- and L-lysine-WP gels obtained were transparent, while the Ca-WP gels presented an opaque particulate structure. | por |
| dc.identifier.citation | FERNANDES, Paulo B. - Viscoelastic characteristics of whey protein systems at neutral pH.Food Hydrocolloids. ISSN 0268-005X. Vol. 8, n.º 3-4 (1994), p. 277-285 | por |
| dc.identifier.doi | 10.1016/S0268-005X(09)80340-8 | |
| dc.identifier.eid | 85025339212 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/5482 | |
| dc.identifier.wos | A1994PH49200009 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.title | Viscoelastic characteristics of whey protein systems at neutral pH | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |