Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/54341
Type: Artigo de periódico
Title: An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology
Author: Picone, CSF
Maximo, GJ
Kuhn, KR
Ros-Polski, V
Cunha, RL
Abstract: This work evaluated the effect of inulin concentration (0-6.0% w/w) on the mechanical properties and microstructure of gels composed of sodium caseinate (CN) (1.5-6.5% w/w) at pH 4.6. Inulin did not statistically affect the elastic modulus and rupture properties of the studied gels but affected the nonlinear mechanical behaviour. Samples with higher inulin concentrations (6% w/w) presented strain-weakening deformation behaviour, whilst gels with lower inulin concentrations were strain hardening. The presence of inulin resulted in a more closed-pores network. Gel deformability increased as CN concentration was enhanced, reaching a maximum of 0.60 at 5.58% (w/w) CN, but was not affected by inulin concentration.
Subject: Sodium caseinate
Inulin
Gel
Mechanical properties
Microstructure
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1111/j.1471-0307.2011.00688.x
Date Issue: 2011
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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