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1. Emulsion stabilizing properties of depolymerized pectin

Author:
Akhtar, Mahmood; Dickinson, Eric; Mazoyer, Jacques; Langendorff, Virginie
Source:
Food hydrocolloids 2002 v.16 no.3 pp. 249-256
ISSN:
0268-005X
Subject:
Citrus; calcium; centrifugation; droplet size; droplets; emulsifying; emulsifying properties; emulsions; esterification; flocculation; gum arabic; molecular weight; pH; particle size distribution; pectins; rapeseed oil
Abstract:
... Emulsifying properties of depolymerized citrus pectin of 70% esterification and differing molecular weights in the range 48–146 kg mol−1 have been investigated in systems containing rapeseed oil (RSO) and D-limonene at pH values 4.7 and 7. Emulsion stability was followed by determining changes in average droplet size and extent of serum separation with time, with gum arabic chosen as the reference ...
DOI:
10.1016/S0268-005X(01)00095-9

2. Formation of carboxymethyl cellulose–casein complexes by electrosynthesis

Author:
Zaleska, H.; Tomasik, P.; Lii, C.-Y.
Source:
Food hydrocolloids 2002 v.16 no.3 pp. 215-224
ISSN:
0268-005X
Subject:
X-ray diffraction; carboxymethylcellulose; casein; electrodes; infrared spectroscopy; nitrogen; pH; solubility; stainless steel; thermal analysis; urea
Abstract:
... Carboxymethyl cellulose (CMC)–casein complexes were electrosynthesised at 12 V from 3% (w/w) aqueous mixtures of the components. In particular, electrosyntheses the CMC: casein composition of the mixture varied from 1:5 to 5:1. Prior to electrosynthesis, the pH of the solutions were adjusted to 9, 10 and 11, respectively. Complexes were deposited on the stainless steel anode. The ratio of the comp ...
DOI:
10.1016/S0268-005X(01)00085-6

3. Mesoscopic structure and viscoelastic properties of β-lactoglobulin gels at low pH and low ionic strength

Author:
Sagis, Leonard M.C.; Veerman, Cecile; Ganzevles, Renate; Ramaekers, Marielle; Bolder, Suzanne G.; Linden, Erik van der
Source:
Food hydrocolloids 2002 v.16 no.3 pp. 207-213
ISSN:
0268-005X
Subject:
beta-lactoglobulin; gels; ionic strength; pH; storage modulus; viscoelasticity
Abstract:
... In this paper, we have investigated the mesoscopic structure and rheological properties of heat-set β-lactoglobulin gels at low pH and low ionic strength. We have determined the scaling of the elastic or storage modulus of the gel with protein concentration. Four batches with a pH of 2 and an ionic strength of 13 mM showed a wide range of scaling behavior. In two of the batches, two concentration ...
DOI:
10.1016/S0268-005X(01)00084-4

4. Rheology and structure of ovalbumin gels at low pH and low ionic strength

Author:
Weijers, M.; Sagis, L.M.C.; Veerman, C.; Sperber, B.; Linden, E. van der
Source:
Food hydrocolloids 2002 v.16 no.3 pp. 269-276
ISSN:
0268-005X
Subject:
cooling; gel strength; gels; heat treatment; ionic strength; ovalbumin; pH; rheological properties; rheology; salt concentration; sodium chloride; transmission electron microscopy; turbidity
Abstract:
... The objective of this study was to relate the rheological behavior of ovalbumin gels at low pH and low ionic strength to their mesoscopic structure, using rheological measurements and Transmission Electron Microscopy (TEM). Varying pH, ionic strength and protein concentration, we obtained transparent solutions, transparent gels, opaque gels, or turbid gels, upon heating and subsequent cooling of t ...
DOI:
10.1016/S0268-005X(01)00097-2