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Agriculture and Dairy Science
New agriculture and dairy science study findings recently were published by M. Tomczynskamleko and co-researchers
May 6th, 2010
"Whey protein concentrate was used to form gels with the structure reversible after disruption. The gels were whipped to obtain foams," researchers in Lublin, Poland report.
"Reversible gels with capacity to maintain air fraction were obtained at the following conditions of protein concentration and pH: 7% at pH 7 and 8; 8% at pH 7 and 8; 9% at pH 3, 7, 9, 10 and 10% at pH 3, 7, 9 and 10. Hardness of aerated gels was evaluated by the puncture test. Aeration produced gels with lower hardness in comparison to un-whipped gels, but obtained structure was more elastic. Foamed gels had higher storage modulus in comparison to un-whipped ones. Only for brittle gels obtained at pH...
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Source: Agriculture Week (2010-05-06)