Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales

Aguilera, 1995, Gelation of whey proteins, Food Technology, 49, 83 Aguilera, 1996, Rheological, thermal and microstructural properties of whey protein-cassava starch gels, Journal of Food Science, 61, 962, 10.1111/j.1365-2621.1996.tb10911.x Alting, 2003, Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels, Food Hydrocolloids, 17, 469, 10.1016/S0268-005X(03)00023-7 Alting, 2000, Formation of disulphide bonds in acid-induced gels of pre-heated whey protein isolate, Journal of Agricultural and Food Chemistry, 48, 5001, 10.1021/jf000474h Alting, 2003, Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration, Journal of Agricultural and Food Chemistry, 51, 3150, 10.1021/jf0209342 Alting, 2002, Physical and chemical interactions in cold gelation of food proteins, Journal of Agricultural and Food Chemistry, 50, 4682, 10.1021/jf011657m Barbut, 1995, Effects of calcium level on the structure of pre-heated whey protein isolate gels, Lebensmittel-Wissenschaft Und-Technologie, 28, 598, 10.1016/0023-6438(95)90007-1 Barbut, 1995, Cold gelation of whey proteins, Scandinavian Dairy Information, 2, 20 Barbut, 1993, Ca2+-induced gelation of pre-heated whey protein isolate, Journal of Food Science, 58, 867, 10.1111/j.1365-2621.1993.tb09379.x van den Berg, 2008, Quantification of a 3D structural evolution of food composites under large deformations using microrheology, Food Hydrocolloids, 22, 1574, 10.1016/j.foodhyd.2007.11.002 van den Berg, 2007, Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure, Food Hydrocolloids, 21, 961, 10.1016/j.foodhyd.2006.08.017 van den Berg, 2007, Serum release: the hidden quality in fracturing composites, Food Hydrocolloids, 21, 420, 10.1016/j.foodhyd.2006.05.002 Braudo, 1986, Protein-containing multicomponent gels, Die Nahrung, 30, 355, 10.1002/food.19860300340 Brownsey, 1988, Mixed and filled gels: models for foods, 7 Capron, 1999, Effect of addition of κ-carrageenan on the mechanical and structural properties of β-lactoglobulin gels, Carbohydrate Polymers, 40, 233, 10.1016/S0144-8617(99)00058-2 Dumay, 1999, Pressure- and heat-induced gelation of mixed b-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels, Food Hydrocolloids, 13, 339, 10.1016/S0268-005X(99)00016-8 Gonçalves, 2004, Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7, Food Hydrocolloids, 18, 181, 10.1016/S0268-005X(03)00061-4 Hongsprabhas, 1998, Ca2+-Induced cold gelation of whey protein isolate: effect of two-stage gelation, Food Research International, 30, 523, 10.1016/S0963-9969(98)00010-6 Ipsen, 2000, Gelation of whey protein induced by proteolysis or high pressure treatment, Australian Journal of Dairy Technology, 55, 49 de Jong, 2009, The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels, Food Hydrocolloids, 23, 755, 10.1016/j.foodhyd.2008.03.017 de Jong, 2007, Charge density affects microstructure and large deformation properties of mixed gels, Food Hydrocolloids, 21, 1172, 10.1016/j.foodhyd.2006.09.004 Mao, 2001, Water holding capacity and microstructure of gellan gels, Carbohydrate Polymers, 46, 365, 10.1016/S0144-8617(00)00337-4 Mleko, 1998, Interactions of κ-carrageenan with whey proteins in gels formed at different pH, Food Research International, 30, 427, 10.1016/S0963-9969(97)00071-9 Morris, 1985, Food gels – roles played by polysaccharides, Chemistry and Industry, 4, 159 Morris, 1986, Multicomponent gels, 87 Mulvihill, 1987, Gelation characteristics of whey proteins and β-lactoglobulin, Food Technology, 41, 102 Roefs, 1994, A model for the denaturation and aggregation of bovine β-lactoglobulin, European Journal of Biochemistry, 226, 883, 10.1111/j.1432-1033.1994.00883.x Sanchez, 2000, Microstructure of acid-induced skim milk-locust bean gum-xanthan gels, International Dairy Journal, 10, 199, 10.1016/S0958-6946(00)00030-3 Tolstoguzov, 1997, Multicomponent biopolymer gels, Food Hydrocolloids, 11, 159, 10.1016/S0268-005X(97)80023-9 Tolstoguzov, 2000, Foods as dispersed systems. Thermodynamic aspects of composition-property relationships in formulated food, Journal of Thermal Analysis and Calorimetry, 61, 397, 10.1023/A:1010109232049 Tromp, 2001, Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides, Food Research International, 34, 931, 10.1016/S0963-9969(01)00117-X van de Velde, F., de Jong, S., & van de Pijpekamp, A. (in preparation). Protein spheres: synthesis, characterisation and application. Food Hydrocolloids. Zasypkin, 1996, Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions, Food Hydrocolloids, 10, 203, 10.1016/S0268-005X(96)80036-1