Rheology of acid-induced sodium caseinate gels containing added gelatin

Food Hydrocolloids

Volumn 16, Issue 6, 2002, Pages 619-623

  Koh, May Wei Winnie ^a   Matia Merino, Lara ^a   Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Acid casein gel; Gelatin; Rheology; Sodium caseinate

Indexed keywords

ELASTIC MODULI; ELASTICITY; GELS; IONIC STRENGTH; SODIUM; SODIUM CHLORIDE;

ACID CASEIN; ACID CASEIN GEL; CASEINATE GELS; GELATIN; GELATION TIME; LINEAR VISCOELASTIC REGIONS; LOW IONIC STRENGTH; SODIUM CASEINATE; TIME DEPENDENT;

GELATION;

ACID; CASEIN; GELATIN; LACTONE DERIVATIVE; SODIUM CHLORIDE;

ACIDIFICATION; ALKALINITY; ARTICLE; FLOW KINETICS; GEL; GELATION; IONIC STRENGTH; PH MEASUREMENT; SHEAR STRESS; VISCOELASTICITY;

EID: 0036837734     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00025-5     Document Type: Article

References (17)

1. Arshad, M., Paulsson, M., & Dejmek, P. (1993). Rheology of build-up, breakdown, and rebodying of acid casein gels. Journal of Dairy Science, 76, 3310-3316.
2. Chen, J., & Dickinson, E. (2000). On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels. International Dairy Journal, 10, 541-549.
3. Chen, J., Dickinson, E., & Edwards, M. (1999). Rheology of acid-induced sodium caseinate stabilized emulsion gels. Journal of Texture Studies, 30, 377-396.
4. Dickinson, E., & Matia Merino, L. (2002). Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels. Food Hydrocolloids, 16, in press.
5. Fiszman, S. M., & Salvador, A. (1999). Effects of gelatin on the texture of yoghurt and of acid-heat-induced milk gels. Zeitschrift für Lebensmittel-Untersuchung und Forschung A, 208, 100-105.
6. Fiszman, S. M., Lluch, M. A., & Salvador, A. (1999). Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal, 9, 895-901.
7. Horne, D. S. (1996). Aspects of scaling behaviour in the kinetics of particle gel formation. Journal de Chime Physique et de Physico Chimie Biologique, 93, 977-986.
8. Horne, D. S. (1999). Formation and structure of acidified milk gels. International Dairy Journal, 9, 261-268.
9. Horne, D. S. (2001). Factors influencing acid-induced gelation of skim milk. In E. Dickinson & R. Miller, Food Colloids: Fundamentals of Formulation (pp. 345-351). Cambridge, UK: Royal Society of Chemistry.
10. Kalab, M., Emmons, D. B., & Sargant, A. G. (1975). Milk gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agents. Journal of Dairy Research, 42, 453-458.
11. Lefebvre, J., & Antonov, Y. (2001). Stability against aggregation of bovine casein micelles in the presence of acidic and alkaline gelatin. Colloid and Polymer Science, 279, 434-441.
12. Lucey, J. A., & Singh, H. (1997). Formation and physical properties of acid milk gels: a review. Food Research International, 30, 529-542.
13. Modler, H. W., & Kalab, M. (1983). Microstructure of yoghurt stabilized with milk proteins. Journal of Dairy Science, 66, 430-437.
14. Syrbe, A., Bauer, W. J., & Klostermeyer, H. (1998). Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction. International Dairy Journal, 8, 179-193.
15. Tamime, A. Y., & Robinson, R. K. (1985). Yoghurt: Science and Technology, Oxford: Pergamon Press.
16. Van Marle, M. E., & Zoon, P. (1995). Permeability and rheological properties of microbially and chemically acidified skim-milk gels. Netherlands Milk and Dairy Journal, 49, 47-65.
17. Van Vliet, T., Lucey, J. A., Grolle, K., & Walstra, P. (1997). Rearrangements in acid-induced casein gels during and after gel formation. In E. Dickinson & B. Bergenstâ̊hl, Food Colloids: Proteins, Lipids and Polysaccharides (pp. 335-345). Cambridge, UK: Royal Society of Chemistry.