Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional
network, which can behave as carriers for bioactive food ingredients. Many attempts have …

Gelation of proteins is one of the principal means to give desirable texture to food products.
Gelation of individual proteins in aqueous solution has been investigated intensively in the …

Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that
are prone to structural rearrangements. The physical properties of yogurt gels can be …

The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein
micelle size and the gelation properties of the pH adjusted and restored samples were …

This review summarises current knowledge on camel milk proteins, with focus on significant
peculiarities in protein composition and molecular properties. Camel milk is traditionally …

Heat-induced gel formation by soy protein isolate at pH 7 is discussed. Different heating and
cooling rates, heating times, and heating temperatures were used to elucidate the various …

Microstructure is an important part of the understanding and the control of food properties as
rheological properties, water holding and sensory properties. Stirred yogurt microstructure is …

Frequently Used Symbols.......................................................................... 842 Further
Reading.................................................................................... 843 References …

The quality and commercial value of cheese are primarily determined by its physico-
chemical properties (eg, melt, stretch, flow, and color), specific sensory attributes (eg, flavor …