Protein gels

Proteins in Food Processing

Volumn , Issue , 2004, Pages 468-482

  Aguilera, J M ^a   Rademacher, B ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33846576680     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781855738379.3.468     Document Type: Chapter

References (44)

1. J.M. AGUILERA (1992) Generation of engineered structures in gels. H.G. Schwartzberg, R.W. Hartel (Eds) Physical Chemistry of Foods New York: Marcel Dekker, Inc. 387-421.
2. J.M. AGUILERA (1995) Gelation of whey proteins. Food Technol. 49(10), 88-89. 83-86
3. J.M. AGUILERA and P. BAFFICO (1997) Structure-mechanical property relationships in thermally induced whey protein/cassava starch gels. J. Food Science 62(5), 1048-1053.
4. J.M. AGUILERA and H.G. KESSLER (1989) Properties of mixed and filled-type dairy gels. J. Food Sci. 54 1213-1217, 1221
5. J.M. AGUILERA and J.E. KINSELLA (1991) Compression strength of dairy gels and microstructural interpretation. J. Food Sci. 56 1224-1228.
6. A.C. ALTING, H.H.J. DE JONGH, R.W. VISSCHERS and J.W.F.A. SIMONS (2002) Physical and chemical interactions in cold gelation of food proteins. J. Agric. Food Chem. 50(16), 4682-4689.
7. C.M. BRYANT and D.J. MCCLEMENTS (1998) Molecular basis of protein functionality with special consideration of cold-set gels derived from heat denatured whey. Trends Food Sci. Technology 9 143-151.
8. J.K. CHAN, T.A. GILL and A.T. PAULSSON (1992) Cross-linking ability of myosin heavy chains from cod, herring and silver hake during thermal setting. J. Food Science 57 906-912.
9. A.H. CLARK and S.B. ROSS-MURPHY (1987) Structural and mechanical properties of biopolymer gels. Advances in Polymer Science 83 57-192.
10. C.G. DE KRUIF (1999) Casein micelle interactions. International Dairy Journal 9 183-188. (3-6)
11. E. DICKINSON (1992) An introduction to food colloids Oxford: Oxford University Press 174-199.
12. E.M. DUMAY, M.T. KALICHEVSKY and J.C. CHEFTEL (1994) High pressure unfolding and aggregation of β-lactoglobulin and the baroprotective effects of sucrose. J. Agric. Food Chem. 42 1861-1868.
13. P.F. FOX and D.M. MULVIHILL (1990) Casein. P. Harris (Eds) Food Gels London: Elsevier Applied Science 121-173.
14. K. HEREMANS (1995) High pressure effects on biomolecules. D.A. Ledward, D.E. Johnston, E.G. Earnshaw, A.P.M. Hasting (Eds) High pressure processing of foods Nottingham: University Press 81-98.
15. A.-M. HERMANSSON (1988) Gel structure of food biopolymers. J.M.V. Blanshard, J.R. Mitchell (Eds) Food Structure - Its Creation and Evaluation London: Butterworths 25-40.
16. A.-M. HERMANSSON (1994) Microstructure of protein gels related to functionality. R.Y. Yada, R.L. Jackman, J.L. Smith (Eds) Protein Structure-Function Relationships in Foods London: Blackie Academic and Professional 22-41.
17. F.A. JOHNSTON-BANKS (1990) Gelatine. P. Harris (Eds) Food Gels London: Elsevier Applied Science 233-290.
18. M. KALAB, D.B. EMMONS and A.G. SARGANT (1976) Milk gel structure. 5. Microstructure of yoghurt as related to the heating of milk. Milchwissenschaft 31 402-408.
19. H.G. KESSLER (2002) Food and Bio Process Engineering - Dairy Technology Munich: Publ. House A. Kessler
20. K.-H. KIM, J.M.S. RENKEMA and T. VAN VLIET (2001) Rheological properties of soybean protein isolate gels containing emulsion droplets. Food Hydrocolloids 15 295-302.
21. E. LAMPART-SZCZAPA (2001) Legume and oilseed proteins. Z.E. Sikorski (Eds) Chemical and Functional Properties of Food Proteins Lancaster: Technomic Publishing Co. 407-436.
22. M. LANGTON and A.-M. HERMANSSON (1992) Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 5 523-539.
23. T.C. LANIER and C.M. LEE (1992) Surimi Technology New York: Marcel Dekker, Inc.
24. S. LAUBER, I. KRAUSE, H. KLOSTERMEYER and T. HENLE (2003) Microbial transglutaminase crosslinks β-casein and β-lactoglobulin to heterologous oligomers under high pressure. Eur Food Res Technol. 216 15-17.
25. F. LEFEVRE, J. CULIOLI, S. JOANDEL-MONIER and A. OUALI (1999) Muscle polymorphism and gelling properties of myofibrillar protein from poultry, mammals and fish. Y.L. Xiong, C.-T. Ho, F. Shahidi (Eds) Quality Attributes of Muscle Foods New York: Kluwer Academic/Plenum Publishers 365-391.
26. J.A. LUCEY and H. SINGH (1998) Formation and physical properties of acid milk gels: a review. Food Research International 30 529-542.
27. J.G. MONTEJANO, D.D. HAMANN, H.R. BALL Jr. and T.C. LANIER (1984) Thermally induced gelation of native and modified egg white-rheological changes during processing; final strengths and microstructures. J. Food Science 49 1249-1257.
28. E. NIWA (1992) Chemistry of surimi gelation. T.C. Lanier, C.M. Lee (Eds) Surimi Technology New York: Marcel Dekker, Inc. 389-427.
29. T. OHSHIMA, T. SUZUKI and C. KOIZUMI (1993) New developments in surimi technology. Trends Food Sci. Technol. 4 157-163.
30. J.T.G. OVERBEEK (1952) Kinetics of flocculation. H.R. Kruyt (Eds) Colloid Science Vol. 1, Irreversible Systems Amsterdam: Elsevier Publ
31. J.W. Park (Ed.) (2000) Surimi and Surimi Seafood New York: Marcel Dekker, Inc.
32. J.M.S. RENKEMA, J.H.M. KNABBEN and T. VAN VLIET (2001) Gel formation by β-conglycinin and glycinin and their mixtures. Food Hydrodolloids 15 407-414.
33. A.K. SMITH and S.J. CIRCLE (1972) Soybeans: Chemistry and Technology Westport: AVI Publishing Co.
34. A.P. STONE and D.W. STANLEY (1992) Mechanism of fish muscle gelation. Food Research International 25 381-388.
35. T. TANAKA (1981) Gels. Scientific American 110 124-138.
36. A. TOTOSAUS, J.G. MONTEJANO, J.A. SALAZAR and I. GUERRERO (2002) A review of physical and chemical protein-gel inductions. Int. J. Food Science and Technology 37 589-601.
37. S. UTSUMI, Y. MATSUMURA and T. MORI (1997) Structure-function relationships of soy proteins. S. Damodaran, A. Paraf (Eds) Food Proteins and their Application Marcel Dekker, Inc. 257-291.
38. V. VERRES-BAGNIS, B. BOUCHET and D.J. GALLANT (1993) Relationship between the starch granule structure and the textural properties of heat-induced surimi gels. Food Struct 12 309-320.
39. P. WALKENSTRöM, E. WINDHAB and A.-M. HERMANSSON (1998) Shear-induced structuring of particulate whey protein gels. Food Hydrocolloids 12 459-468.
40. P. WALSTRA (2003) Physical Chemistry of Foods New York: Marcel Dekker 708-739.
41. S.A. WOODWARD and O.J. COTTERILL (1986) Texture and microstructure of heat-formed egg white gels. J. Food Science 51(2), 333-339.
42. F. YAMAUCHI, T. YAMAGISHI and S. IWABUCHI (1991) Molecular understanding of heat induced phenomena of soybean protein. Food Reviews International 7(3), 283-322.
43. D.V. ZASYPKIN, E.E. BRAUDO and V.B. TOLSTOGUZOV (1997) Multicomponent biopolymer gels. Food Hydrocolloids 11 159-170.
44. J.F. ZAYAS (1997) Functionality of Proteins in Foods Berlin: Springer-Verlag 310-366.