@article{bowland_foegeding_1995, title={EFFECTS OF ANIONS ON THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS}, volume={9}, ISSN={["0268-005X"]}, DOI={10.1016/S0268-005X(09)80193-8}, abstractNote={Fundamental fracture, water-holding and microstructural properties of thermally induced whey protein isolate gels containing one of two divalent, stabilizing anions (sulfate and phosphate) or one monovalent, chaotropic anion (thiocyanate) were investigated. All of the salts produced similar overall trends in stress and strain; however, transition points were salt specific. At ionic strengths 0.09 ≤ μ ≤ 0.50, Na2SO4 and NaSCN produced strain values of very similar magnitudes. At low salt concentrations, gel matrices were fine-stranded and held water well. As salt concentrations increased, gel matrices became particulate and water-holding capacities decreased. Promotion of the particulate matrix formation followed the Hofmeister series (S42−>HPO42−>>>SCN−). The calcium chelating ability of phosphate was responsible for inhibiting particulate matrix formation. Optical density trends, reflecting stabilizing or chaotropic properties of each anion, indicated that differences between sulfate- and phosphate-containing gels could not be explained by Hofmeistertype stabilizing propensity.}, number={1}, journal={FOOD HYDROCOLLOIDS}, author={BOWLAND, EL and FOEGEDING, EA}, year={1995}, month={Mar}, pages={47–56} }
 @article{bowland_foegeding_hamann_1995, title={RHEOLOGICAL ANALYSIS OF ANION-INDUCED MATRIX TRANSFORMATIONS IN THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS}, volume={9}, ISSN={["1873-7137"]}, DOI={10.1016/S0268-005X(09)80194-X}, abstractNote={The formation of thermally induced whey protein isolate (WPI) gels exhibiting fine-stranded, mixed and particulate matrices was investigated. Various concentrations of stabilizing salts (sodium sulfate and sodium phosphate) or a chaotropic salt (sodium thiocyanate) were used to form the different types of thermally induced gel matrices. Gelation under all conditions showed similar trends in small-strain viscoelastic properties. Storage modulus (G′) increased during heating to and hold at 80°C followed by an additional increase in cooling to 25°C. Mixed matrix gels had proportionately more hydrophobic interactions (large ΔG′heat/ΔG′cool) and had greater initial gelation rates than fine-stranded and particulate matrix gels. The proportion of hydrophobic interactions in the gels correlated with the anions' influences on the hydrophobic effect as indicated by their positions in the Hofmeister series.}, number={1}, journal={FOOD HYDROCOLLOIDS}, author={BOWLAND, EL and FOEGEDING, EA and HAMANN, DD}, year={1995}, month={Mar}, pages={57–64} }