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 conferencePoster

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 languageEnglish
Number of pages1
Publication statusPublished - Nov 2021
Event35th EFFoST International Conference 2021: Healthy Individuals, Resilient Communities, and Global Food Security - Lausanne, Switzerland
Duration: 1 Nov 20214 Nov 2021
https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx

Conference

Conference35th EFFoST International Conference 2021
Country/TerritorySwitzerland
CityLausanne
Period1/11/214/11/21
Internet address

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