Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

W. Xia; Linfeng Zhu; R.J.B.M. Delahaije; Z. Cheng; X. Zhou; L.M.C. Sagis

Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

W. Xia^*, Linfeng Zhu, R.J.B.M. Delahaije, Z. Cheng, X. Zhou, L.M.C. Sagis

^*Corresponding author for this work

Research output: Contribution to conference › Poster › Academic

Abstract

In this study, we investigated the rheological properties and microstructure of acid (GDL)-induced gels formed by blends of commercial whey protein isolate (WPI) and soy protein isolate (SPI). Before acidification, WPI and SPI were preheated together at different ratios and concentrations, and thus mixed aggregates were formed. The physical and structural properties of these thermally-induced aggregates were characterized. Subsequently, these aggregates were used to form acid-induced
gels, of which the rheological properties and gel microstructures were investigated thoroughly.

Original language	English
Number of pages	1
Publication status	Published - Nov 2021
Event	35th EFFoST International Conference 2021: Healthy Individuals, Resilient Communities, and Global Food Security - Lausanne, Switzerland Duration: 1 Nov 2021 → 4 Nov 2021 https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx

Conference

Conference	35th EFFoST International Conference 2021
Country/Territory	Switzerland
City	Lausanne
Period	1/11/21 → 4/11/21
Internet address	https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx

1 Article

Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
Xia, W., Zhu, L., Delahaije, R. J. B. M., Cheng, Z., Zhou, X. & Sagis, L. M. C., Apr 2022, In: Food Hydrocolloids. 125, 107376.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
9 Citations (Scopus)

Cite this

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title = "Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure",

abstract = "In this study, we investigated the rheological properties and microstructure of acid (GDL)-induced gels formed by blends of commercial whey protein isolate (WPI) and soy protein isolate (SPI). Before acidification, WPI and SPI were preheated together at different ratios and concentrations, and thus mixed aggregates were formed. The physical and structural properties of these thermally-induced aggregates were characterized. Subsequently, these aggregates were used to form acid-induced gels, of which the rheological properties and gel microstructures were investigated thoroughly.",

author = "W. Xia and Linfeng Zhu and R.J.B.M. Delahaije and Z. Cheng and X. Zhou and L.M.C. Sagis",

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T1 - Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

AU - Xia, W.

AU - Zhu, Linfeng

AU - Delahaije, R.J.B.M.

AU - Cheng, Z.

AU - Zhou, X.

AU - Sagis, L.M.C.

N1 - poster 1.3.42

PY - 2021/11

Y1 - 2021/11

N2 - In this study, we investigated the rheological properties and microstructure of acid (GDL)-induced gels formed by blends of commercial whey protein isolate (WPI) and soy protein isolate (SPI). Before acidification, WPI and SPI were preheated together at different ratios and concentrations, and thus mixed aggregates were formed. The physical and structural properties of these thermally-induced aggregates were characterized. Subsequently, these aggregates were used to form acid-induced gels, of which the rheological properties and gel microstructures were investigated thoroughly.

AB - In this study, we investigated the rheological properties and microstructure of acid (GDL)-induced gels formed by blends of commercial whey protein isolate (WPI) and soy protein isolate (SPI). Before acidification, WPI and SPI were preheated together at different ratios and concentrations, and thus mixed aggregates were formed. The physical and structural properties of these thermally-induced aggregates were characterized. Subsequently, these aggregates were used to form acid-induced gels, of which the rheological properties and gel microstructures were investigated thoroughly.

M3 - Poster

T2 - 35th EFFoST International Conference 2021

Y2 - 1 November 2021 through 4 November 2021

ER -

Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

Abstract

Conference

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Research output

Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

Cite this