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Whey Protein Isolate Gels And Co Gels
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Book Synopsis Whey Protein Isolate Gels and Co-gels by : Sinead Mary Fitzsimons
Download or read book Whey Protein Isolate Gels and Co-gels written by Sinead Mary Fitzsimons and published by . This book was released on 2006 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins and polysaccharides are important constituents of most foods. In mixtures, they can interact in various ways: the two polymers may co-exist within a single phase, segregate due to thermodynamic incompatibility, or associate to form a complex. In the work reported in this thesis, experimental conditions were identified under which the denaturation and aggregation process in thermal gelation of whey protein isolate (WPI) could be resolved by differential scanning calorimetry (DSC). It was demonstrated that the exotherm arising from aggregation occurred progressively earlier in the thermograms in response to conditions known to promote aggregation (increasing concentration of protein and/or salt), until ultimately it was obscured by the more intense denaturation endotherm at lower temperature. A similar displacement was observed on incorporation of low concentrations of a non-gelling polysaccharide, guar gum, and attributed to enhanced aggregation of denatured WPI in response to segregative interactions with guar gum. Low concentrations of guar gum (0.1 wt %) caused large (10-fold) increase in gel strength; higher concentrations caused reductions attributed to excessive aggregation. Segregative interactions were also observed in mixtures of whey protein polymer with gelatine, resulting in large enhancements in viscosity at 45oC, where the gelatine is disordered, and large increases in turbidity on cooling, due to phase separation triggered by a massive increase in the effective molecular weight of the gelatin in the early stages of network formation. Incorporation of crosslinked starch caused large increases in modulus (G{u2019}) of WPI gels formed by heating and cooling under quiescent conditions, by competition for water increasing the local concentration of both materials. Experimental values of G{u2019} were matched to a high standard of precision (r2 = 0.994) by an analysis using polymer blending laws. Overall, the importance of segregative interactions (thermodynamic incompatability) in mixtures of whey proteins with other food biopolymers was demonstrated.
Book Synopsis Whey Protein Production, Chemistry, Functionality, and Applications by : Mingruo Guo
Download or read book Whey Protein Production, Chemistry, Functionality, and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Book Synopsis The Functionality of Whey Protein Isolate Gel as an Ingredient in Comminuted Meat Systems by : Kiki Yuliai
Download or read book The Functionality of Whey Protein Isolate Gel as an Ingredient in Comminuted Meat Systems written by Kiki Yuliai and published by . This book was released on 1992 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Rheological and Microstructural Analysis of Whey Protein Isolate Gels by : Alison Denise Errington
Download or read book Rheological and Microstructural Analysis of Whey Protein Isolate Gels written by Alison Denise Errington and published by . This book was released on 1995 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Protein Functionality in Food Systems by : Navam S. Hettiarachchy
Download or read book Protein Functionality in Food Systems written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 1994-05-10 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
Book Synopsis Physical Chemistry of Foods by : Henry G. Schwartzberg
Download or read book Physical Chemistry of Foods written by Henry G. Schwartzberg and published by CRC Press. This book was released on 1992-06-11 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.
Book Synopsis Effects of Anions on Thermally Induced Whey Protein Isolate Gels by : Eilene Louise Bowland
Download or read book Effects of Anions on Thermally Induced Whey Protein Isolate Gels written by Eilene Louise Bowland and published by . This book was released on 1993 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey Protein Isolate Gel for Separation by : Jiunn Yeong Teo
Download or read book Whey Protein Isolate Gel for Separation written by Jiunn Yeong Teo and published by . This book was released on 2002 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Product Design and Engineering by : Ulrich Bröckel
Download or read book Product Design and Engineering written by Ulrich Bröckel and published by John Wiley & Sons. This book was released on 2013-08-02 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry. Recommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.
Book Synopsis Rheological Studies on Heat-set Whey Protein Isolate Emulsion Gels and Whey Protein Isolate-sodium Caseinate Emulsion Gels by : Colette R. Kelly
Download or read book Rheological Studies on Heat-set Whey Protein Isolate Emulsion Gels and Whey Protein Isolate-sodium Caseinate Emulsion Gels written by Colette R. Kelly and published by . This book was released on 2002 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Rheological Properties and Microstructure of Filled Whey Protein Gels by : Ruth Ann Yost
Download or read book Rheological Properties and Microstructure of Filled Whey Protein Gels written by Ruth Ann Yost and published by . This book was released on 1992 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Hydrogel Sensors and Actuators by : Gerald Gerlach
Download or read book Hydrogel Sensors and Actuators written by Gerald Gerlach and published by Springer Science & Business Media. This book was released on 2009-09-24 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrogels are a fascinating class of polymers which show an immense ability of swelling under the influence of temperature, pH value or concentrations of different species in aqueous solutions. The volume change can amount up to several hundred percent. This unique behaviour is already used in such applications like disposable diapers, contact lenses or drug-delivery systems. The ability to perform mechanical work has been shifted the technical interest more and more towards sensors and actuators exploiting the thermo-chemo-mechano-electrical coupling within hydrogels. The accuracy requirements for such devices are much more demanding than for previous applications. Therefore, a deep knowledge of both the material and the functional properties of hydrogel sensors and actuators is needed. The monograph describes state of the art and recent developments for these materials in sensor and actuator technology.
Book Synopsis Characterization of the Large Strain Viscoelastic Behavior of Whey Protein Isolate Gels by : Leslie Rosalind Lowe
Download or read book Characterization of the Large Strain Viscoelastic Behavior of Whey Protein Isolate Gels written by Leslie Rosalind Lowe and published by . This book was released on 2000 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Polymer Gels and Networks by : Yoshihito Osada
Download or read book Polymer Gels and Networks written by Yoshihito Osada and published by CRC Press. This book was released on 2001-12-12 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text offers an in-depth look at the properties, thermodynamic formation, structure, latest trends and scientific application of bio- and synthetic polymer gels.
Book Synopsis Heat Induced Whey Protein Gels as Affected by Cations and Reducing Agents by : Barbara Illingworth
Download or read book Heat Induced Whey Protein Gels as Affected by Cations and Reducing Agents written by Barbara Illingworth and published by . This book was released on 1977 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Gelation Characteristics of Whey Protein Isolates by : Frances Irene Zirbel
Download or read book Gelation Characteristics of Whey Protein Isolates written by Frances Irene Zirbel and published by . This book was released on 1988 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey Processing, Functionality and Health Benefits by : Charles Onwulata
Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.
