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International Journal of Food Properties Volume 13, 2010 - Issue 5
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Original Articles

Impact of MG2+ and Tara Gum Concentrations on Flow and Textural Properties of WPI Solutions and Cold-Set Gels

M. Vázquez da Silva REQUIMTE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Porto, Portugal; ISCSN, Instituto Superior de Ciências da Saúde – Norte, Gandra (Paredes), Portugal
,
J.M.P.Q. Delgado LFC, Departamento de Engenharia Civil, Universidade do Porto, Porto, PortugalCorrespondence[email protected]
&
M.P. Gonçalves REQUIMTE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Porto, Portugal
Pages 972-982 | Received 05 Dec 2007, Accepted 27 Mar 2009, Published online: 09 Aug 2010

Citations (13)

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Read on this site (2)

Milad Fathi, Nadia Ahmadi, Ali Forouhar & Saied Hamzeh Atani. (2022) Natural Hydrogels, the Interesting Carriers for Herbal Extracts. Food Reviews International 38:sup1, pages 713-737.
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Li Wang, Hongzhi Liu, Li Liu, Qiang Wang, Qizhai Li, Yin Du & Jianshu Zhang. (2014) Protein Contents in Different Peanut Varieties and Their Relationship to Gel Property. International Journal of Food Properties 17:7, pages 1560-1576.
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Articles from other publishers (11)

Bhawna Malik, Rekha Chawla & Sunil Kumar Khatkar. (2023) Protein Hydrogels: A Concise Review of Properties and Applications. International Journal of Peptide Research and Therapeutics 29:6.
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Manpreet Kaur, Aarti Bains, Prince Chawla, Rahul Yadav, Anil Kumar, Baskaran Stephen Inbaraj, Kandi Sridhar & Minaxi Sharma. (2022) Milk Protein-Based Nanohydrogels: Current Status and Applications. Gels 8:7, pages 432.
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Kang Liu, Ying-Ying Chen, Xue-Qiang Zha, Qiang-Ming Li, Li-Hua Pan & Jian-Ping Luo. (2021) Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients. Food Research International 147, pages 110542.
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Violeta Popescu, Andreia Molea, Marioara Moldovan, Pompilia Mioara Lopes, Amalia Mazilu Moldovan & George Liviu Popescu. (2021) The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels. Materials 14:13, pages 3507.
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Mohd. Mubashshir & Asima Shaukat. (2019) The Role of Grease Composition and Rheology in Elastohydrodynamic Lubrication. Tribology Letters 67:4.
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Arash Abaee, Mehdi Mohammadian & Seid Mahdi Jafari. (2017) Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems. Trends in Food Science & Technology 70, pages 69-81.
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Mehdi Mohammadian & Ashkan Madadlou. (2016) Cold-set hydrogels made of whey protein nanofibrils with different divalent cations. International Journal of Biological Macromolecules 89, pages 499-506.
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Marta Tomczyńska-Mleko, Akihiro Handa, Marta Wesołowska-Trojanowska, Konrad Terpiłowski, Cezary Kwiatkowski & Stanisław Mleko. (2016) New controlled release material: aerated egg white gels induced by calcium ions. European Food Research and Technology 242:8, pages 1235-1243.
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Elli Panagopoulou, Erminda Tsouko, Nikolaos Kopsahelis, Apostolis Koutinas, Ioanna Mandala & Vasiliki Evageliou. (2015) Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate. Colloids and Surfaces A: Physicochemical and Engineering Aspects 486, pages 203-210.
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Kyeong-Yee Kim. (2015) Rheological Characteristics and Molecular Weight of Ammonium-Sulfate Fractions of Tara Gum. Korean Journal of Food Science and Technology 47:3, pages 293-298.
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Taco Nicolai, Michel Britten & Christophe Schmitt. (2011) β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocolloids 25:8, pages 1945-1962.
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