|
|
|
|
| LEADER |
01000caa a22002652c 4500 |
| 001 |
NLM348661606 |
| 003 |
DE-627 |
| 005 |
20250304021411.0 |
| 007 |
cr uuu---uuuuu |
| 008 |
231226s2024 xx |||||o 00| ||eng c |
| 024 |
7 |
|
|a 10.1177/10820132221137619
|2 doi
|
| 028 |
5 |
2 |
|a pubmed25n1161.xml
|
| 035 |
|
|
|a (DE-627)NLM348661606
|
| 035 |
|
|
|a (NLM)36352548
|
| 040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rakwb
|
| 041 |
|
|
|a eng
|
| 100 |
1 |
|
|a Ayunta, Carolina A
|e verfasserin
|4 aut
|
| 245 |
1 |
0 |
|a Gels of carrageenan-caprine whey protein concentrate
|b A physicochemical study
|
| 264 |
|
1 |
|c 2024
|
| 336 |
|
|
|a Text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a ƒaComputermedien
|b c
|2 rdamedia
|
| 338 |
|
|
|a ƒa Online-Ressource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a Date Completed 16.02.2024
|
| 500 |
|
|
|a Date Revised 16.02.2024
|
| 500 |
|
|
|a published: Print-Electronic
|
| 500 |
|
|
|a Citation Status MEDLINE
|
| 520 |
|
|
|a Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G') than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G'), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix
|
| 650 |
|
4 |
|a Journal Article
|
| 650 |
|
4 |
|a Caprine whey protein concentrate
|
| 650 |
|
4 |
|a carrageenan
|
| 650 |
|
4 |
|a gels
|
| 650 |
|
4 |
|a rheology
|
| 650 |
|
4 |
|a structure
|
| 650 |
|
4 |
|a texture
|
| 650 |
|
7 |
|a Whey Proteins
|2 NLM
|
| 650 |
|
7 |
|a Carrageenan
|2 NLM
|
| 650 |
|
7 |
|a 9000-07-1
|2 NLM
|
| 650 |
|
7 |
|a Gels
|2 NLM
|
| 700 |
1 |
|
|a Quinzio, Claudia M
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Iturriaga, Laura B
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Puppo, María C
|e verfasserin
|4 aut
|
| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 30(2024), 2 vom: 09. März, Seite 117-127
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
|
| 773 |
1 |
8 |
|g volume:30
|g year:2024
|g number:2
|g day:09
|g month:03
|g pages:117-127
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/10820132221137619
|3 Volltext
|
| 912 |
|
|
|a GBV_USEFLAG_A
|
| 912 |
|
|
|a SYSFLAG_A
|
| 912 |
|
|
|a GBV_NLM
|
| 912 |
|
|
|a GBV_ILN_350
|
| 951 |
|
|
|a AR
|
| 952 |
|
|
|d 30
|j 2024
|e 2
|b 09
|c 03
|h 117-127
|