The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsions (English)
- New search for: Lorenzen, Mikkel
- Further information on Lorenzen, Mikkel:
- https://orcid.org/0000-0002-0627-5254
- New search for: van den Berg, Frans W.J.
- New search for: Lillevang, Søren K.
- New search for: Ahrné, Lilia
- Further information on Ahrné, Lilia:
- https://orcid.org/0000-0003-4360-8684
- New search for: Lorenzen, Mikkel
- New search for: van den Berg, Frans W.J.
- New search for: Lillevang, Søren K.
- New search for: Ahrné, Lilia
In:
Food Hydrocolloids
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146
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2023
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ISSN:
- Article (Journal) / Electronic Resource
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Title:The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsions
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Contributors:Lorenzen, Mikkel ( author ) / van den Berg, Frans W.J. ( author ) / Lillevang, Søren K. ( author ) / Ahrné, Lilia ( author )
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Published in:Food Hydrocolloids ; 146
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Publisher:
- New search for: The Authors
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Publication date:2023-08-29
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:casein emulsion gel , Viscoelastic properties , Gel-sol transition temperature , Skimmed milk curd , CLSM , confocal laser scanning microscopy , G′ , storage modulus , G″ , loss modulus , HFG , higher fat gel , LFG , low fat gel , LF-NMR , low-field nuclear magnetic resonance , LVE , linear viscoelastic region , M2 , relative proton population , NFG , no fat gel , RFG , reduced fat gel , T2 , spin-spin relaxation time , tanδ , tangent loss , yc , critical strain
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Source:
Table of contents – Volume 146
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Graphical abstract TOC| 2024
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Effects of enzymatic treatment on the in vitro digestion and fermentation patterns of mulberry fruit juice: A focus on carbohydratesLuo, Peihuan / Ai, Jian / Wang, Yuxin / Wang, Songen / Schols, Henk A. / Smidt, Hauke / Battino, Maurizio / Bai, Weibin / Tian, Lingmin et al. | 2023
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Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluationTang, Qi / Roos, Yrjö H. / Miao, Song et al. | 2023
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Interfacial moduli at large strains and stability of emulsions stabilised by plant proteins at high bulk shear ratesIkenaga, Naoya / Sagis, Leonard M.C. et al. | 2023
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Encapsulation of Lactobacillus rhamnosus GG in whey protein isolate-shortening oil and gum Arabic by complex coacervation: Enhanced the viability of probiotics during spray drying and storageYin, Ming / Chen, Maoshen / Yuan, Yongkai / Liu, Fei / Zhong, Fang et al. | 2023
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Interaction of curcumin with four types of gelatins in nanoparticles: Mechanism and application for emulsion stabilizationKan, Guangyi / Zi, Ye / Shi, Cuiping / Tan, Yang / Gong, Huan / Wang, Xichang / Zhong, Jian et al. | 2023
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Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookiesWang, Chuanzhi / Wang, Haitao / Abd El-Aty, A.M. / Su, Wentao / Tan, Mingqian et al. | 2023
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Mild temperature-assisted antimicrobial film with self-activating biocatalytic activity for efficient preservation of perishable productsZhang, Liang / Hu, Puyuan / He, Wen / Wang, Wenze / Luo, Linpin / Li, Qingqing / Pan, Bing / Sun, Jing / Liu, Lizhi / Wang, Jianlong et al. | 2023
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Alginate-based gel beads with bigel structures: Preparation, characterization and bioactive encapsulationYang, Jingyi / Song, Jiangliu / Miao, Song / Gao, Yanxiang / Mao, Like et al. | 2023
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Green modification of corn starch through repeated freeze-thaw cycles (RFTC), microwave assisted solid state acetic acid esterification (MSAE), and by dual RFTC/MSAE treatmentFashi, Armin / Delavar, Ali Fallah / Zamani, Abbasali / Noshiranzadeh, Nader / Ebadipur, Hossein / Ebadipur, Hasan / Khanban, Fatemeh et al. | 2023
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Exploring alternative red seaweed species for the production of agar-based hydrogels for food applicationsCebrián-Lloret, Vera / Martínez-Abad, Antonio / López-Rubio, Amparo / Martínez-Sanz, Marta et al. | 2023
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Insight into microstructure evolution during starch retrogradation by infrared and Raman spectroscopy combined with two-dimensional correlation spectroscopy analysisAn, Huanjiong / Ma, Qianyun / Zhang, Fan / Zhai, Chen / Sun, Jianfeng / Tang, Yiwei / Wang, Wenxiu et al. | 2023
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The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive reviewDehnad, Danial / Emadzadeh, Bahareh / Ghorani, Behrouz / Assadpour, Elham / Yang, Nan / Jafari, Seid Mahdi et al. | 2023
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Casein nanoparticles as oral delivery carriers for improved bioavailability and hypoglycemic activity of apigenin.Wang, Li / Jia, Wenqiang / Yang, Qilei / Cai, Hongda / Zhao, Xiuhua et al. | 2023
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A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processingLu, Xingmiao / Zhao, Chengying / Liu, Dan / Hu, Mengxiao / Cui, Jiefen / Wang, Fengzhang / Zeng, Liang / Zheng, Jinkai et al. | 2023
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Carboxylated chitin nanowhiskers enhanced stabilization of Pickering and high internal phase Pickering emulsionsShuang, Yuan / Zhu, Guohua / Jing, Zhijian / Wang, Wenwen / Ding, Wenping / Wang, Xuedong / Ding, Beibei / You, Jun et al. | 2023
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Combining bran-enrichment with sugar replacement in biscuits enables the flexible use of a sustainable and fibre-rich by-productRenzetti, Stefano / van der Sman, Ruud G.M. et al. | 2023
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Unraveling the potential health impact of the interactions between pea hydrolysates/peptides originating under gastric digestion and bile saltsHerrera, Anashareth W. / Naso, Julieta N. / Bellesi, Fernando A. / Pilosof, Ana M.R. et al. | 2023
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The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsionsLorenzen, Mikkel / van den Berg, Frans W.J. / Lillevang, Søren K. / Ahrné, Lilia et al. | 2023
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Molecular structure in relation to swelling, gelatinization, and rheological properties of lotus seed starchChen, Chuanjie / Zhu, Fan et al. | 2023
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Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processingZhang, Mengli / Jia, Ruobing / Ma, Meng / Sun, Qingjie / Li, Man / Xie, Fengwei et al. | 2023
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Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysateNie, Yunqing / Wang, Li / Jiang, Jiang et al. | 2023