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dc.contributor.author
Galante, Micaela  
dc.contributor.author
Boeris, Valeria  
dc.contributor.author
Risso, Patricia Hilda  
dc.date.available
2021-09-03T12:59:27Z  
dc.date.issued
2019-10  
dc.identifier.citation
Galante, Micaela; Boeris, Valeria; Risso, Patricia Hilda; Evaluation of the effect of Gleditsia amorphoides gum on the properties of the rennet-induced milk protein gels; Elsevier; International Dairy Journal; 97; 10-2019; 216-221  
dc.identifier.issn
0958-6946  
dc.identifier.uri
http://hdl.handle.net/11336/139625  
dc.description.abstract
The study and characterisation of food gels obtained from phase-separated systems has gained interest since a wide variety of gel structures and textures can be developed. In this study, the phase and rheological behaviour of milk protein/espina corona gum (MP/ECG) mixtures were evaluated. These mixtures presented a segregative phase separation and a rheological behaviour proportional to the ECG concentration. Microstructural analysis, textural parameters and water-holding capacity of gels obtained from MP/ECG mixed systems using rennet as gelling agent were determined. At high ECG concentrations (≥0.05%, w/v), the gel microstructure changed from a coarse strand to a bicontinous microstructure. Such microstructural changes affected the textural parameters, firmness and break point, and the water-holding capacity of the gels. The results obtained in this work could be explained by the interplay between the segregative interaction of the biopolymers and the rennet-induced gelation rate.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
CASEIN MICELLES  
dc.subject
GOMA ESPINA CORONA  
dc.subject
MICROESTRUCTURA  
dc.subject
TEXTURA  
dc.subject.classification
Físico-Química, Ciencia de los Polímeros, Electroquímica  
dc.subject.classification
Ciencias Químicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Evaluation of the effect of Gleditsia amorphoides gum on the properties of the rennet-induced milk protein gels  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-11-25T17:50:37Z  
dc.journal.volume
97  
dc.journal.pagination
216-221  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina  
dc.description.fil
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina  
dc.description.fil
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina  
dc.journal.title
International Dairy Journal  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694619301505  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.idairyj.2019.06.008