Heat-Induced Milk Gels. II. Preparation of Gels and Measurement of Firmness

Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels

Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...

Technical methods PREPARATION OF GELS

2 GEL SUPPORT These consist of rectangular pieces of sheet Perspex, and i inch thick, shaped to fit firmly but easily into a Perspex frame. They serve the purpose of raising the gel above the surface of the cutting platform so that it lies proud to the cutting blade (Fig. 1, E). The thickness of the gel support selected allows the precise thickness of the gel slice to be pre-determined. 3 A sha...

Preparation of Colloidal Sols and Gels Objective

Colloidal suspensions are used to generate polymers or particles from which ceramic materials can be made by the sol-gel process. The precursors for preparation of a colloidal suspension consist of a metal element surrounded by various ligands (attached groups not including another metal). For example, common precursors for sol-gel synthesis of aluminum oxide include inorganic salts such as Al(...

Preparation of Biomolecule-Responsive Bioconjugate Gels

The mechanism and properties of acid-coagulated milk gels

Phadungath, C. The mechanism and properties of acid-coagulated milk gels Songklanakarin J. Sci. Technol., 2005, 27(2) : 433-448 Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt are important dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of processing varia...