Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

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• 关键词：Whey protein isolate ; Low methoxyl pectin ; Cold-set gelation ; pH ; Self-standing gel ; Response surface methodology
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：35-45
• 全文大小：3809 K
• 卷排序：65

文摘

Synergistic gelation of WPI-LMP mixtures at low pH (through a heat-cool step). Cryo-SEM studies to understand the microstructure of synergistic gels. Use of RSM to tune the gel properties with WPI:LMP concentrations and ratios. Synergistic gels showed pH-responsive behavior and stability within a wide pH-range.