Stiffening in gels containing whey protein isolate

Interactions Between Flavonoid‐Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

“…Various protein‐rich products are consequently developed to suit the needs of particular populations (dieters, athletes, military, and seniors). However, as with many nutritional ingredients, some compromise are made on broader food qualities factors including flavor, texture, shelf‐life, and protein functionality (Childs, Yates, & Drake, ; Purwanti, van der Veen, van der Goot, & Boom, ; Rao, Fisher, Guo, & Labuza, ).…”

Water-binding of protein particles

“…[115] [116][118] [119] Cold gelation is a two-step process in which denaturation and gelation occur sequentially, instead of simultaneously as during heat gelation. [3][23] The use of cold gelation is preferred when the product may not be (strongly) heated due to the presence of heat-sensitive ingredients.…”

“…Chapter 1 4 The use of structuring to affect the swelling properties HG MPs are able to swell in water and can bind more water when a dispersion of HG MPs is reheated. [116][ 119] The challenge is to produce MPs that are able to absorb even more water, because a water content of ≥ 90% makes the concept presented in Section 1 most feasible. In addition, water should be bound sufficiently strongly, thereby preventing net exchange with the continuous phase of the product, thus keeping the water in the MPs.…”

“…MPs were made according to Purwanti, van der Veen, van der Goot, and Boom (2013) [119] by first dispersing WPI in water to form a 40% w/w dispersion. The dispersion was stirred with an overhead mixer at room temperature for at least 2 h, and then mixed at 4 °C with a magnetic stirrer overnight.…”

“…The average diameter (Q R,T ) was used to calculate the average volume of the dry MPs and the volume increase when hydrated, or hydrated and reheated. The amount of water inside and between the MPs was calculated from the WBC of the pellets, assuming that the proteins did not dissolve, that the density of dry MPs [119] was 1.3 g cm −3 , and that the density of water was 1 g cm −3 .…”