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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 produced through the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TG solutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPI solutions exhibit Newtonian behavior while the behavior of the TG and WPI+TG solutions can be described through the Cross and Carreau models. The mechanical characterization of the cold-set gels was done through puncture tests, and the Youngs modulus for each coldset gel was obtained. Statistical analysis of the mechanical data was made according to the Marquadt-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://hdl.handle.net/10216/99557 |
| 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 | |
|---|---|---|---|---|
| 59787.pdf Restricted Access | 262.88 kB | Adobe PDF | Request a copy from the Author(s) |
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