Solubilized Micellar Calcium Induced Low Methoxyl-Pectin Aggregation During Milk Acidification

NMR and Rheological Studies of the Calcium Induced Gelation Process in Aqueous Low Methoxyl Pectin Solutions

The H NMR relaxometry in combination with water proton spin–spin relaxation time measurements and rheometry have been applied to study the ionic gelation of 1% w/w aqueous low methoxyl pectin solution induced by divalent Ca cations from a calcium chloride solution. The model-free approach to the analysis of H NMR relaxometry data has been used to separate the information on the static (β) and d...

Calorimetric characterization of the micellar calcium phosphate in cows' milk.

Cows’ milk contains inorganic calcium phosphate as a tightly-bound component of the casein micelles. The composition and chemical properties of this calcium phosphate have been studied for many years. Although the Ca/P ratio is similar to that found in hydroxyapatite, the use of other methods of characterization is desirable, since the various crystalline and amorphous forms of inorganic calciu...

Confinement effects induced by a solubilized polymer on the micellar nematic-lamellar transition.

Cryoenzymology in aqueous media: Micellar solubilized water clusters.

Amphiphilic compounds dissolved in nonpolar organic solvents form inverted micelles whose aqueous centers can solubilize relatively large amounts of enzymes. The solutions are homogeneous and optically transparent and have low viscosity and freezing points; they provide unique and favorable systems to perform the main cryoenzymologic studies previously carried out in mixed solvents. The prepara...

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.

In recent years, there has been significant progress in edible emulsion technology especially with respect to creating and stabilizing surfactant-free emulsion systems for food applications. In this paper, we demonstrate the fabrication of high internal phase emulsions (HIPE) (φoil = 0.82) stabilized using colloidal complexes of non-gelling biopolymers (at concentrations as low as 0.3 wt%). The...