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英国皇家摄影学会摄影明胶会议论文集酪蛋白酸盐明胶体系中的相互作用 by Oliver Zhang is a document available to read on EtoBox.
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The study investigates the interactions between gelatin and sodium caseinate in mixed systems across various pH levels, focusing on their compatibility, rheological, and functional properties. At pH 5.5, a complex coacervate phase forms, leading to increased gel strength at lower pH levels, while mixtures above this pH lose gelling properties. The addition of maltodextrin enhances gel strength and modifies the elasticity of the mixtures, indicating potential applications in food products.
- Author
- Oliver Zhang
- Language
- EN