2007 journal article

Calcium effects on the functionality of a modified whey protein ingredient


By: D. Clare n, S. Lillard n, S. Ramsey n, P. Amato n & C. Daubert n

MeSH headings : Calcium / pharmacology; Calorimetry, Differential Scanning; Desiccation; Elasticity; Food Additives / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Solutions; Viscosity; Whey Proteins
TL;DR: In the presence of added calcium (mWPC-Ca2+), protein solutions showed increased thickening capacity, especially under refrigeration temperatures, compared to dispersions made with mWPC alone, while the physical appearance of the network structure varied significantly upon visualization with scanning electron microscopy, in which case the formation of large, rounded, spherical structures was noted. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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