Tara gum-bovine sodium caseinate acid gels: Stabilisation of W/W emulsions
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY(2020)
Abstract
Microstructural, rheological, and textural behaviour of tara gum-bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process and the segregative phase separation. Depending on the concentration ratio of both biopolymers, a continuous protein gel network or a water-in-water emulsion stabilised by acid gelation was observed. These findings may be used to address the development of new food-grade gels with different textures and also for the obtention of protein microgels to encapsulate hydrophilic compounds.
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Key words
Microstructure,Texture,Rheology,Colloids,Milk gels,Water-in-water emulsions
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