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 490245
Title Water holding of protein gels
Author(s) Urbonaite, V.
Source Wageningen University. Promotor(en): Erik van der Linden, co-promotor(en): Laurice Pouvreau; H.H.J. de Jongh. - Wageningen : Wageningen University - ISBN 9789462574229 - 206
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Dissertation, internally prepared
Publication year 2015
Keyword(s) sojaeiwit - ovalbumine - wei-eiwit - waterbergend vermogen - gelering - structuur - morfologie - reologie - permeabiliteit - centrifugeren - soya protein - ovalbumin - whey protein - water holding capacity - gelation - structure - morphology - rheology - permeability - centrifugation
Categories Food Chemistry
Abstract

Abstract

Food products are typically multicomponent systems, where often the spatial volume is set by a protein continuous network. The ability of protein-based food products to entrap water and to prevent its exudation upon mechanical deformation is important for the texture and thus sensory perception of food products. Understanding of structural origins that determine gel water holding is therefore essential, and would allow designing foods with controlled sensory perception. Water removal from the gel (quantity, kinetics and mechanism) is related to the coarseness and deformation of the network. An understanding of the interplay between the effect of coarseness and stiffness on WH in fine and coarse gels allows one to take a better control and tune juiciness and the release of tastants from food products.

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