The effects of whey protein and oleogel interactions on mechanical properties of oleocolloids and hydro-oleocolloids matrices

The objective of this study was to examine mechanical properties oleocolloid (OC) and hydro-oleocolloid (HOC) networks formulated with different whey protein concentrations (2.5, 5, 7.5% w/w), high oleic soybean oil (HOSO), rice bran wax (RBW), water. Temperature sweep tests documented that the oleogelation time (determined as at which tan δ = 1) delayed about 4 min in HOC when compared OC due gelation water phase. While showed significantly larger storage complex moduli higher concentrations, decreased increasing content. Additionally, strain limit linearity samples linearly dependent on contents while systems exhibited an opposite trend. Similar trends were observed from large deformation penetration by using texture profile analysis. Creep-recovery tests, based a fractional calculus analysis, confirmed gel had strength than gels, but latter displayed greater degree elasticity. Using viscoelastic systems, fractal analysis performed scaling theory. In particular, characterized weak-link regime macroscopic behavior primarily governed hydrophobic interactions among proteins oleogels. Conversely, indicated presence differences matrices are clearly originated protein-oleogel emulsion (HOC).