Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106205
Abstract: Abstract This study is aimed at designing of a composite cold-set hydrogel using whey protein isolate (WPI) and gellan gum as iron carrier. The effect of total polymer concentration (TPC) (0.5 and 1.5%), WPI/gellan ratio… read more here.
Keywords: gellan gum; gellan; whey protein; iron ... See more keywords
Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109119
Abstract: Abstract The reduction of environmental waste emissions and energy consumption in the confectionery industry is desirable. Therefore, this study evaluated the potential of alginate/pectin cold-set gelation technique in the jelly candy manufacturing process. The obtained… read more here.
Keywords: set gelation; alginate pectin; pectin; jelly candy ... See more keywords
Iron‐encapsulated cold‐set whey protein isolate gel powder – Part 1: Optimisation of preparation conditions and in vitro evaluation
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12317
Abstract: A central composite design with a quadratic model was used to investigate the effects of three independent variables involved in the synthesis of iron-encapsulated cold-set whey protein isolate gel (WPI) on encapsulation efficiency (EE) and… read more here.
Keywords: set whey; encapsulated cold; whey protein; iron ... See more keywords
Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of texture studies"
DOI: 10.1111/jtxs.12761
Abstract: Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective… read more here.
Keywords: rheological properties; whey protein; protein isolate; cold set ... See more keywords
Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment.
Sign Up to like & getrecommendations! Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4331008
Abstract: This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior… read more here.
Keywords: white protein; egg white; hydrogel; cold set ... See more keywords