| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Goncalves, Mp
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (11/11 displayed)
- 2021Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolatecitations
- 2020Chemical/Color Stability and Rheological Properties of Cyanidin-3-Glucoside in Deep Eutectic Solvents as a Gateway to Design Task-Specific Bioactive Compoundscitations
- 2019Development of a disposable paper-based potentiometric immunosensor for real-time detection of a foodborne pathogencitations
- 2015Alternative plasticizers for the production of thermo-compressed agar filmscitations
- 2015Electrospinning of agar/PVA aqueous solutions and its relation with rheological propertiescitations
- 2015Improving agar electrospinnability with choline-based deep eutectic solventscitations
- 2014Choline chloride based ionic liquid analogues as tool for the fabrication of agar films with improved mechanical propertiescitations
- 2013Ultrasound-assisted preparation of size-controlled chitosan nanoparticles: Characterization and fabrication of transparent biofilmscitations
- 2012Aggregation-induced conformational transitions in bovine beta-lactoglobulin adsorbed onto open chitosan structurescitations
- 2009Rheological properties of vaginal hydrophilic polymer gelscitations
- 2007Heat-induced gelation of beta-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gelscitations
Places of action
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article
Heat-induced gelation of beta-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels
Abstract
The effect of the non-gelling tara gum (TG) galactomarman on the thermal gelation of beta-lactoglobulin, at 80 degrees C, and on the rheological behaviour and microstructure of the gels after quenching to 20 degrees C was studied at pH 7.0 and at pH 4.6, near the isoelectric point of the protein. Gels were analysed rheologically with dynamic mechanical analysis in shear and micro structurally by confocal scanning laser microscopy (CSLM). For all the concentrations studied, TG affected the gelation rate, the strength, and the strain sensitivity of the final gels but these effects depended on TG concentration and the pH. Gels obtained at pH 4.6 were stronger and showed higher sensitivity to strain than similar gels obtained at pH 7.0. The CSLM micrographs revealed that the mixed gels were two-phase and that the state of aggregation of fl-lactoglobulin depended on TG concentration and pH. In general, the microstructures for pure and mixed beta-lactoglobulin gels, obtained at pH 4.6, were more open and with larger clusters than the microstructures observed for gels obtained at pH 7.0.