Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/99557
Author(s): M. Vázquez da Silva
J. M. P. Q. Delgado
M. P. Gonçalves
Title: Impact of MG2+ and tara gum concentrations on flow and textural properties of WPI solutions and cold-set gels
Issue Date: 2010
Abstract: Cold-set gels of whey protein isolate (WPI) and of WPI plus tara gum (TG) were producedthrough the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TGsolutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPIsolutions exhibit Newtonian behavior while the behavior of the TG and WPI+TG solutionscan be described through the Cross and Carreau models. The mechanical characterizationof the cold-set gels was done through puncture tests, and the Youngs modulus for each coldsetgel was obtained. Statistical analysis of the mechanical data was made according to theMarquadt-Levenberg algorithm.
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://repositorio-aberto.up.pt/handle/10216/99557
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

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