Influence of amino acids on thermal stability and heat-set gelation of bovine serum albumin.
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DOI: 10.1016/j.foodchem.2020.127670
Abstract: This study investigated the parallels in the influence of amino acid additives on thermal denaturation temperature (Td) and heat-set gelation of bovine serum albumin (BSA). Complete denaturation of BSA occurred only when the gelation temperature… read more here.
Keywords: set gelation; amino; amino acids; heat set ... See more keywords
Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production
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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