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Production and Rheology of Exopolysaccharide by the Yeast Rhodotorula mucilaginosa YR-2
Rhodotorula mannan viscosity physical stability
2008/4/10
The production and rheology of exomannan by the yeast Rhokotorula mucilaginosa YR-2 was studied. Cultures were incubated at 30°C in medium (sucrose: 100 g/L; ammonium sulfate: 20 g/L). Fermentation us...
Dynamic Rheology of Renneted Milk Gels Containing Fat Globules Stabilized with Different Surfactants
emulsion milk proteins
2008/4/1
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Rheology and Microstructure of Labneh (Concentrated Yogurt)
rheology microstructure concentrated yogurt labneh
2008/3/28
Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution. For ultr...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Rheology and Microstructure of Chemically Superphosphorylated Whole Casein
casein gelation phosphorylation rheology
2008/3/28
Whole bovine casein was chemically modified using POCl3 to contain 9.1, 10.6, and 12.5 mmol of bound P/mmol of casein (160, 190, and 220% P, respectively) relative to the 5.6 mmol of P/mmol of unmodif...
Rheology and Surface Tension of Selected Processed Dairy Fluids: Influence of Temperature
surface tension viscosity cream buttermilk
2008/3/27
The effects of temperature on the rheological behavior and surface tension of commercial samples of skim milk, 3.5% milk, 38% cream, two different cultured buttermilk products, and buttermilk powder s...
Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk
homogenization Mozzarella cheese proteolysis rheology
2008/3/18
The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomo...
Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
Ultrafiltration-Diafiltration Soy Proteins Rheology
2007/5/31
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...
Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers
scanning electron microscopy lowfat Cheddar cheese fat replacer rheology
1996/11/18
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replace...
Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants
adsorption mixed films protein interactions
1996/2/8
Factors affecting the interfacial rheology of films of food proteins and surfactants at air-water and oil-water interfaces are reviewed. A distinction is made between interfacial shear rheology and in...