Lee, Jenna and Duggan, E. (2022) Whey protein microgels for stabilisation of foams. International Dairy Journal, 132. ISSN 0958-6946
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Abstract
Rheological, foaming and foam textural properties of whey protein isolate (WPI) microgels formed via cold-set gelation were investigated and compared with those of native WPI foams. The effect of CaCl2 concentration and cross-linking time on microgel formation was studied assessing particle size, rheology and foamability. Foams, produced by mechanical whipping, were assessed by overrun, stability and texture. WPI had lower viscosity than the microgels, producing foams with greater overrun. For microgels, higher concentrations of CaCl2 formed smaller particles and decreased microgel viscosity, causing higher overrun. Increasing cross-linking time from 0 to 24 h significantly (P < 0.05) increased G0 and G00 of the microgels, resulting in decreased overrun. Native WPI foams drained within 60 min. In contrast, negligible amounts of liquid drained from microgel foams, which remained stable for >2 years. This demonstrates that WPI microgels can be used as a novel functional application for creating ultra-stable foams for use in the food industry.
| Item Type: | Article |
|---|---|
| Departments or Groups: | |
| Depositing User: | Admin SSL |
| Date Deposited: | 24 Apr 2024 13:20 |
| Last Modified: | 24 Apr 2024 13:20 |
| URI: | https://repository.wit.ie/id/eprint/7775 |
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