List of Figures

Chapter 1: Rheology, Structure and Texture Perception in Food Protein Gels

Figure 1: Model of globular protein gelation depicting changes from native protein to slightly unfolded (*) and more extensively unfolded (**) states, and resultant gel types. Characteristic physical properties are listed below the gel types.
Figure 2: Fracture stress and strain for whey protein isolate gels formed at various pH values from solutions of 14% protein ( ?) or 10% protein ( ?). (Data taken from ref. 18. )
Figure 3: Relationships among sensory texture, material and polymer models, and chemical mechanisms for food gels.
Figure 4: Terms commonly used to describe the texture of whey protein isolate emulsion gels. The terms are listed according to the stage of evaluation. Properties shown in italics are significantly increased with increasing amount of oil. (Data taken from ref. 50 .)

Figure 1: DWS measurements of acid-induced gelation of heated and unheated milks. Plotted against pH are (A) the reciprocal of the photon transport mean free path, 1/l*, and (B) the apparent particle radius for heated ( q) and unheated ( ?) milks during acidification with 1.5% GDL.
Figure 2: The change in ultrasonic velocity (A) and attenuation (B) of skim milk caused by acidification with 1.5% GDL. Results are for heated milks (filled symbols) and unheated milks (open symbols) at frequencies of 14.665 MHz (squares), 7.836 MHz (circles) and 5.099 MHz (triangles). Results...

< Previous Excerpt Next Excerpt >

Purchase This Book