Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

Abstract

This study validated the use of the Williams-Landel-Ferry equation to describe the behavior of dairy beverages during thermal processing, providing a better fit to rheological data than the widely used Arrhenius-based equations. In conjunction with the WLF equation, a method was presented which reduced the complex rheological data to a single value, which can aid in the comparison of formulations for product development and optimization in both research and industry.

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

“…Zeta potential of beverages was stable at around 10.3 mV during the 70-d storage at both RT and 4°C (Figure 2C), in agreement with the stability of pH (not shown) that is the dominant factor for zeta potential of proteins (Bhattacharjee, 2016). For the same beverage sample, the apparent viscosity is higher at a lower temperature (Kelleher et al, 2018), and the higher viscosity may have prevented casein aggregation at 4°C but not at RT. It has also been previously discussed that electrostatic repulsion can prevent the aggregation of colloidal particles to form fractal clusters below a critical temperature (Bonn et al, 2009).…”

Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties

“…can change the viscosity (Prakash et al ., 2010; Vahid‐Moghadam et al ., 2013). Moreover, heating also changes viscosity in protein drinks (Kelleher et al ., 2018).…”

Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers

“…In the review by Prakash et al [ 40 ] and Vahid-moghadam et al [ 41 ], it is mentioned that the case of using all kinds of hydrocolloids and proteins can change viscosity. As well as, using heating in protein beverages is one of the effective factors in viscosity [ 42 ]. Regarding the networking of some gums, it should be stated that the formation of a network and the creation of a stronger structure causes an increase in viscosity.…”