A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.10.035
Abstract: The structure and rheology of whey proteins at a concentration of 10 % has been investigated as a function of pH. The turbidity of whey protein isolate (WPI) solutions was measured and DSC thermogr ... read more here.
Keywords: isolate solutions; detailed investigation; solutions gels; investigation whey ... See more keywords
Methyl cellulose solutions and gels: fibril formation and gelation properties
Sign Up to like & getrecommendations! Published in 2021 at "Progress in Polymer Science"
DOI: 10.1016/j.progpolymsci.2020.101324
Abstract: Abstract Methylcellulose (MC) is a semiflexible cellulose ether derivative with a wide range of industrial applications, owing to its water solubility at low temperatures and thermoreversible gelation upon heating. The gelation mechanism of aqueous MC… read more here.
Keywords: methyl cellulose; gelation; solutions gels; fibril formation ... See more keywords