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dc.contributor.authorYamul, Diego K.es
dc.contributor.authorGalmarini, Mara Virginiaes
dc.contributor.authorLupano, Cecilia E.es
dc.contributor.authorZamora, María Claraes
dc.date.accessioned2019-06-06T00:48:06Z-
dc.date.available2019-06-06T00:48:06Z-
dc.date.issued2013-
dc.identifier.citationYamul, D. K., Galmarini, M. V., Lupano, C. E. y M. C. Zamora. 2013. Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception [en línea]. Postprint del artículo publicado en International Dairy Journal 28(1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5410es
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/5410-
dc.description.abstractAbstract: Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0-40%, w/w) and whey protein10-20%, w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity.es
dc.formatapplication/pdfes
dc.language.isoenges
dc.rightsAcceso Abiertoes
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/es
dc.subjectTEXTURAes
dc.subjectANALISIS SENSORIALes
dc.subjectMEDICIONes
dc.subjectSUCROSAes
dc.subjectSUEROes
dc.subjectPROTEINASes
dc.subjectCOMPOSICION DE ALIMENTOSes
dc.titleWhey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perceptiones
dc.typeArtículoes
uca.pathFacultad de Ingeniería y Ciencias Agrarias|Artículoses
uca.disciplinaINGENIERIA EN ALIMENTOSes
uca.filename/home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/whey-protein-concentrate-gels/metadata.xmles
uca.issnrd1es
local.message.claim2019-06-06T18:26:26.026-0300|||null|||submit_approve|||dc_contributor_author|||jsp.dspace.authority-listclaim.default.note*
uca.versionpublishedVersiones
item.grantfulltextopen-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.orcid0000-0002-2900-4529-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
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