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https://hdl.handle.net/10216/98326| Author(s): | J. M. P. Q. Delgado M. Vázquez da Silva |
| Title: | The effect of Mg2+and tara gum concentrations on the rheological properties of WPI solutions |
| Issue Date: | 2009 |
| Abstract: | Cold-set gels of whey protein isolate (WPI) and of WPI plus polysaccharide were produced. The cold gelation was induced through the addition of magnesium chloride whose cation is an alternative to the most common cations used in this kind of gelation. The polysaccharide used was tara gum (TG) which is a galactomannan with many applications in the food industry. The viscoelastic behaviour of the WPI, TG and WPI+TG samples was analysed: Newtonian behaviour was observed for WPI while TG and WPI+TG displayed typical rheological behaviours of thickened fluids that can be described through the Cross and Carreau models, for which the parameters are presented. |
| Subject: | Outras ciências da engenharia e tecnologias Other engineering and technologies |
| Scientific areas: | Ciências da engenharia e tecnologias::Outras ciências da engenharia e tecnologias Engineering and technology::Other engineering and technologies |
| URI: | https://hdl.handle.net/10216/98326 |
| Document Type: | Artigo em Revista Científica Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FEUP - Artigo em Revista Científica Internacional |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 94396.pdf Restricted Access | 398.19 kB | Adobe PDF | Request a copy from the Author(s) |
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