Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation

The microstructure and mechanical properties of ethanol-denatured, acid-induced whey protein (WPI) cold-set gels have been monitored by confocal laser scanning microscopy and rheology. As the ethanol concentration increased, the porosity of the gels progressively decreased, with gels prepared at eth...

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Bibliographic Details

Published in:	Food science & technology Vol. 139; p. 110518
Main Authors:	Wagner, Janine, Andreadis, Marios, Nikolaidis, Athanasios, Biliaderis, Costas G., Moschakis, Thomas
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-03-2021
Subjects:	CLSM Denaturation Ethanol Ethanol-denatured cold-set gels Rheology WPI WPI Ethanol CLSM Rheology Denaturation Ethanol-denatured cold-set gels
Online Access:	Get full text
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