The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels

Effects of mixtures of ethanol–calcium chloride–carboxymethylcellulose on the bovine milk whey freeze concentration process

“…The effects of molecular interactions between these additives and BMW proteins inducing the formation of large ice crystals have also been discussed in the literature. 18 Various studies 29,30 show that in heat-set and cold-set whey protein gels, the addition of calcium salts promotes aggregation and gelation through a reduction in electrostatic repulsion. These aggregated whey proteins were investigated by analyses of the rheological, textural and microstructural properties of the gel.…”

Recent progress in emulsion gels: from fundamentals to applications

“…It has been proved that the addition of metallic ions (mostly calcium) was beneficial to the gelation of proteins efficiently. 54,55 Three effects were hypothesized to cause calcium-induced gelation: (1) electrostatic repulsion, (2) hydrophobic or disulphide interactions and (3) calcium-bridging interactions between proteins by Lin et al 56 Furthermore, Guo et al stated that gels prepared with lower calcium concentrations were softer and microstructurally homogeneous, whereas higher calcium concentrations led to rigid gels with dense protein aggregates. 32 Moreover, types of salt ions, 57 oil concentrations, 58 thermal pretreatments, 34,59 and the size and content of protein aggregates 60 could affect the structures and mechanical properties of salt-induced emulsion gels.…”

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

“…The influence of calcium on gelation of milk proteins was investigated by Lin et al. (2021). The authors studied the influence of [Ca 2+ ], in the range 0–40 mM, on gel strength of milk protein systems with casein to whey protein ratios in the range 95:5–80:20.…”