Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients

The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins

“…HILLER and LORENZEN (2011) obtained the highest degree of whey protein modifi cation with chlorogenic acid. An increase in the cooperative diffusive coeffi cients of gelatine gels by caffeic, chlorogenic, and ferulic acids and an increase in the rigidity of gelatine-based microparticular coacervates by caffeic acid was also observed (STRAUSS & GIBSON, 2004). RAWEL and co-workers (2001) detected a decreased solubility of whey proteins at pH 4.0-5.0 and in the presence of chlorogenic, caffeic, and gallic acids.…”

Microbiological and Physicochemical Properties of Mayonnaise Using Biopolymer of Whey Protein-Gelatin-Chitosan during Storage

“…Add 0.015 g rhodamin B on 10 ml aquadest stirred until homogeneous. Stain 5 g mayonnaise using 100 μL rhodamin B. to test tube until homogeneous (Strauss and Gibson, 2004).…”

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

“…The result indicated that the xerogel modified with rutin had the least ability to entrap water. It has been proposed that increase in degree of cross-linking in a gel results in decrease in the extent of its association with water (Cao et al, 2007;Charulatha & Rajaram, 2003;Saito et al, 2004;Strauss & Gibson, 2004). Therefore, it may be concluded that rutin was a better Fig.…”