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Influence of hydrocolloids addition on the rheological properties of whey proteins model solutions (CROSBI ID 474547)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Herceg, Zoran ; Hegedušić, Vesna ; Rimac, Suzana Influence of hydrocolloids addition on the rheological properties of whey proteins model solutions // Food rheology and structure / Ficher, Peter (ur.). Zürich: Institute of Food Science, ETH Zurich, 2000. str. 378-380-x

Podaci o odgovornosti

Herceg, Zoran ; Hegedušić, Vesna ; Rimac, Suzana

engleski

Influence of hydrocolloids addition on the rheological properties of whey proteins model solutions

Carboxymethylcellulose (CMC), as a typical hydrocolloid, which are used to improve consistency and textural characteristics of liquid and semiliquid foodstuffs, has a significant effect on gel formation, water retentiton, emulsifyng and aroma retention. The aim of this work was to investigate the influence of several carboxymethyllcellulose hydrocolloids addition on the rheological lproperties of whey proteins model systems. The investigation were carried out with three model solutions prepared by mixing of water, various hydrocolloids (YO-H, YO_m, YO-L, HVEP, DIKO, YO-EH) and whey proteins. Meeasurements were done by rotational viscosimeter, Brookfield DV-III at temperature 20 oC. The rheological parameters were determined by power-law model. The results of investigation have shown that all investigated systems are non-Newtonian. Tribommechanical treatment of whey proteins accelerated interactions between whey proteins and hydrocolloids and result of that were significant changes of rheological properties of investigated solutions. All model solutions prepared with tribomechanicaly treated whey proteinss have a lower viscosity than the other solutions.

tribomechanical micronization; whey protein concentrate; rheological properties; hydrocolloids

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Podaci o prilogu

378-380-x.

2000.

objavljeno

Podaci o matičnoj publikaciji

Food rheology and structure

Ficher, Peter

Zürich: Institute of Food Science, ETH Zurich

Podaci o skupu

2nd International symposium on food rheology and structure

poster

01.01.2000-01.01.2000

Švicarska

Povezanost rada

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