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Abbasi S, Rafati A, Hosseini SMH, Roohinejad S, Hashemi S, Hashemi Gahruie H, Rashidinejad A. The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system. Food Sci Nutr 2023; 11:5978-5988. [PMID: 37823133 PMCID: PMC10563674 DOI: 10.1002/fsn3.3532] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 10/13/2023] Open
Abstract
This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.
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Affiliation(s)
- Shahrokh Abbasi
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | - Alireza Rafati
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | | | - Shahin Roohinejad
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Seyedeh‐Sara Hashemi
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
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2
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Guo Y, Zhao Y, Gao Y, Wang G, Zhao Y, Zhang J, Li Y, Wang X, Liu J, Chen G. Low acyl gellan gum immobilized Lactobacillus bulgaricus T15 produce D-lactic acid from non-detoxified corn stover hydrolysate. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2023; 16:43. [PMID: 36915198 PMCID: PMC10009946 DOI: 10.1186/s13068-023-02292-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Accepted: 02/28/2023] [Indexed: 03/16/2023]
Abstract
Straw biorefinery offers economical and sustainable production of chemicals. The merits of cell immobilization technology have become the key technology to meet D-lactic acid production from non- detoxified corn stover. In this paper, Low acyl gellan gum (LA-GAGR) was employed first time for Lactobacillus bulgaricus T15 immobilization and applied in D-lactic acid (D-LA) production from non-detoxified corn stover hydrolysate. Compared with the conventional calcium alginate (E404), LA-GAGR has a hencky stress of 82.09 kPa and excellent tolerance to 5-hydroxymethylfurfural (5-HMF), ferulic acid (FA), and vanillin. These features make LA-GAGR immobilized T15 work for 50 days via cell-recycle fermentation with D-LA yield of 2.77 ± 0.27 g/L h, while E404 immobilized T15 can only work for 30 days. The production of D-LA from non-detoxified corn stover hydrolysate with LA-GAGR immobilized T15 was also higher than that of free T15 fermentation and E404 immobilized T15 fermentation. In conclusion, LA-GAGR is an excellent cell immobilization material with great potential for industrial application in straw biorefinery industry.
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Affiliation(s)
- Yongxin Guo
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Yuru Zhao
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Yuan Gao
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China.,Key Laboratory of Straw Comprehensive Utilization and Black Soil Conservation, Ministry of Education, Jilin Agricultural University, Jilin, 130118, China.,College of Food Science Technology and Chemical Engineering, Hubei University of Arts and Science, Hubei, 430000, China.,Sericultural Research Institute of Jilin Province, Jilin, China
| | - Gang Wang
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China. .,Key Laboratory of Straw Comprehensive Utilization and Black Soil Conservation, Ministry of Education, Jilin Agricultural University, Jilin, 130118, China.
| | - Yixin Zhao
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Jiejing Zhang
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Yanli Li
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Xiqing Wang
- College of Food Science Technology and Chemical Engineering, Hubei University of Arts and Science, Hubei, 430000, China
| | - Juan Liu
- Sericultural Research Institute of Jilin Province, Jilin, China
| | - Guang Chen
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China.,Key Laboratory of Straw Comprehensive Utilization and Black Soil Conservation, Ministry of Education, Jilin Agricultural University, Jilin, 130118, China
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3
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Aslan Türker D, Göksel Saraç M, Doğan M. Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Abstract
This study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η
50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (η
i) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.
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Affiliation(s)
- Duygu Aslan Türker
- Department of Food Engineering , Erciyes University, Engineering College , 38039 Kayseri Türkiye
| | - Meryem Göksel Saraç
- Food Technology Department , Cumhuriyet University, Yıldızeli Vocational College , 58500 Sivas , Türkiye
| | - Mahmut Doğan
- Department of Food Engineering , Erciyes University, Engineering College , 38039 Kayseri Türkiye
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Villada Y, Taverna ME, Maffi JM, Giletta S, Casis N, Estenoz D. On the use of espina corona gum as a polymeric additive in water-based drilling fluid. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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5
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Pu X, Zhang M, Lin X, Tuo Y, Murad MS, Mu G, Jiang S. Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Experimental characterisation of the mechanical failure behaviour of whey protein gel treated with sodium hydroxide. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Liu J, Helbig M, Majschak JP, Böl M. Whey protein gel — mechanical cleaning capability through modelling and experimental testing including compression and wire cutting investigation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Arogundade LA, Mu TH, Zhang M, Chen JW, Sun HN, Zhang D. Improving sweet potato protein gel properties through ε-(γ-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100828] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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10
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Galante M, Boeris V, Risso PH. Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Khalesi H, Emadzadeh B, Kadkhodaee R, Fang Y. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study. Int J Biol Macromol 2019; 125:17-26. [DOI: 10.1016/j.ijbiomac.2018.12.051] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 11/30/2018] [Accepted: 12/03/2018] [Indexed: 12/18/2022]
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12
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Erben M, Pérez AA, Osella CA, Alvarez VA, Santiago LG. Impact of gum arabic and sodium alginate and their interactions with whey protein aggregates on bio-based films characteristics. Int J Biol Macromol 2019; 125:999-1007. [DOI: 10.1016/j.ijbiomac.2018.12.131] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 11/25/2018] [Accepted: 12/16/2018] [Indexed: 11/16/2022]
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13
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Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. Food Res Int 2018; 115:191-199. [PMID: 30599931 DOI: 10.1016/j.foodres.2018.08.054] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/13/2022]
Abstract
The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed in sucrose-added pastes after fermentation, especially with W. confusa VTT E3403. Only moderate proteolysis of fava bean protein during fermentation was observed. The microstructure of the protein in FPC pastes, as observed by confocal laser scanning microscopy, revealed a less continuous and denser structure in EPS-abundant pastes. The beneficial structure formed during EPS-producing fermentation could not be mimicked by simply mixing FPC, isolated dextran, lactic acid, and acetic acid with water. These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labeled technology to obtain tailored textures, and it can further enhance the usability of legumes in novel foods.
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López DN, Galante M, Alvarez EM, Risso PH, Boeris V. Effect of the espina corona gum on caseinate acid-induced gels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Physicochemical study of mixed systems composed by bovine caseinate and the galactomannan from Gleditsia amorphoides. Carbohydr Polym 2017; 173:1-6. [PMID: 28732846 DOI: 10.1016/j.carbpol.2017.05.044] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 05/05/2017] [Accepted: 05/15/2017] [Indexed: 01/14/2023]
Abstract
Model systems formed by sodium caseinate (NaCAS) and espina corona gum (ECG) were studied. There was no evidence of attractive interactions between NaCAS and ECG macromolecules. Aqueous mixtures of NaCAS and ECG phase-separate segregatively over a wide range of concentrations. According to the images obtained by confocal laser scanning microscopy, NaCAS particles form larger protein aggregates when ECG is present in the system. An increase in the hydrodynamic diameter of NaCAS particles, as a result of ECG addition, was also observed by light scattering in diluted systems. A depletion-flocculation phenomenon, in which ECG is excluded from NaCAS surface, is proposed to occur in the concentrated mixed systems, resulting in NaCAS aggregation. ECG raises the viscosity of NaCAS dispersions without affecting the Newtonian flow behaviour of NaCAS. These results contribute to improve the knowledge of a barely-studied hydrocolloid which may be useful in the development of innovative food systems.
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16
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Saha A, Tyagi S, Gupta RK, Tyagi YK. Natural gums of plant origin as edible coatings for food industry applications. Crit Rev Biotechnol 2017; 37:959-973. [DOI: 10.1080/07388551.2017.1286449] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Anuradha Saha
- University School of Basic and Applied Sciences, Guru Gobind Singh Indraprastha University, Dwarka, New Delhi, India
| | - Shvetambri Tyagi
- Bhaskarcharya College of Applied Sciences, University of Delhi, Delhi, India
| | - Rajinder K. Gupta
- University School of Biotechnology, Guru Gobind Singh Indraprastha University, Dwarka, New Delhi, India
| | - Yogesh K. Tyagi
- University School of Basic and Applied Sciences, Guru Gobind Singh Indraprastha University, Dwarka, New Delhi, India
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17
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Cecchini JP, Spotti MJ, Piagentini AM, Milt VG, Carrara CR. Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum. FOOD SCI TECHNOL INT 2017; 23:371-381. [DOI: 10.1177/1082013217695170] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.
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Affiliation(s)
- Juan Pablo Cecchini
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
| | - María J Spotti
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
| | - Andrea M Piagentini
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
| | - Viviana G Milt
- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina
| | - Carlos R Carrara
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
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18
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Tarhan O, Spotti MJ, Schaffter S, Corvalan CM, Campanella OH. Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.042] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Anvari M, Chung D. Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase. Int J Biol Macromol 2016; 91:450-6. [DOI: 10.1016/j.ijbiomac.2016.05.096] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2016] [Revised: 04/18/2016] [Accepted: 05/27/2016] [Indexed: 11/16/2022]
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20
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Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Sanmartín B, Díaz O, Rodríguez-Turienzo L, Cobos Á. Properties of heat-induced gels of caprine whey protein concentrates obtained from clarified cheese whey. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2014.10.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Mao L, Roos YH, Miao S. Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11420-11428. [PMID: 25364855 DOI: 10.1021/jf503931y] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Emulsion-filled protein gels (EFP gels) were prepared through a cold-set gelation process, and they were used to deliver volatile compounds. An increase in the whey protein isolate (WPI) content from 4 to 6% w/w did not show significant effect on the gelation time, whereas an increase in the oil content from 5 to 20% w/w resulted in an earlier onset of gelation. Gels with a higher WPI content had a higher storage modulus and water-holding capacity (WHC), and they presented a higher force and strain at breaking, indicating that a more compact gel network was formed. An increase in the oil content contributed to gels with a higher storage modulus and force at breaking; however, this increase did not affect the WHC of the gels, and gels with a higher oil content became more brittle, resulting in a decreased strain at breaking. GC headspace analysis showed that volatiles released at lower rates and had lower air-gel partition coefficients in EFP gels than those in ungelled counterparts. Gels with a higher WPI content had lower release rates and partition coefficients of the volatiles. A change in the oil content significantly modified the partition of volatiles at equilibrium, but it produced a minor effect on the release rate of the volatiles. The findings indicated that EFP gels could be potentially used to modulate volatile release by varying the rheological properties of the gel.
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Affiliation(s)
- Like Mao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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23
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Jia W, Cui B, Ye T, Lin L, Zheng H, Yan X, Li Y, Wang L, Liu S, Li B. Phase behavior of ovalbumin and carboxymethylcellulose composite system. Carbohydr Polym 2014; 109:64-70. [DOI: 10.1016/j.carbpol.2014.03.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 03/03/2014] [Accepted: 03/11/2014] [Indexed: 10/25/2022]
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25
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Pavón YL, Lazzaroni SM, Sabbag NG, Rozycki SD. Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12538] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yanina L. Pavón
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 3000 Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Santa Fe Argentina
| | - Sandra M. Lazzaroni
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 3000 Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Santa Fe Argentina
| | - Nora G. Sabbag
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 3000 Santa Fe Argentina
| | - Sergio D. Rozycki
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 3000 Santa Fe Argentina
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26
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Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.022] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Spotti MJ, Perduca MJ, Piagentini A, Santiago LG, Rubiolo AC, Carrara CR. Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.08.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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