Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 328514
Title Relations between rheological properties and network structure of soy protein gels
Author(s) Renkema, J.M.S.
Source Food Hydrocolloids 18 (2004)1. - ISSN 0268-005X - p. 39 - 47.
Department(s) Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) whey-protein - casein gels - beta-lactoglobulin - fractal nature - ph - conglycinin
Abstract This paper focuses on the relations between network structure and rheological properties of soy protein gels as a function of pH and ionic strength. Network structure has been characterized independently by permeability measurements and confocal scanning laser microscopy in terms of coarseness. Results showed that gels at pH 3.8 and 5.2 were coarser than at pH 7.6, except for pH 3.8–0 M NaCl. Rheological properties determined were dynamic moduli, Young's modulus, fracture stress and fracture strain. Gels at pH 3.8 had lower fracture strains and higher moduli than gels at pH 5.2 and 7.6, while fracture stresses were about the same. To relate the rheological properties to network structure in a self-consistent way, an additional structural parameter was required: curvature of the strands.
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