Water-Holding Capacity of Proteins with Special Regard to Milk Proteins and Methodological Aspects—A Review

Thermal behaviour of lyophilized egg yolk and egg yolk fractions

“…As it was reported by Kneifel et al (1991), a variety of conditions are described in bibliography for these tests. In these work, 1 g of sample with different dry extract concentration (from 20 to 50% w/w) was centrifuged at 20,000g for 5 min.…”

Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

“…Samples were gently stirred and w45 g was weighed into centrifuge tubes (50 mL), tempered (10 C for 10 min) in the centrifuge (Heraeus BioFuge S tratos, Thermo Electron Corporation, Waltham, MA, USA), and centrifuged at 5000Â g for 15 min, 10 C (Harwalkar & Kalab, 1983;Kneifel, Paquin, Abert, & Richard, 1991). The supernatant was thoroughly removed with a pipette, and the relative amount of separated whey was calculated as the mass ratio of supernatant to the weighed in sample (w45 g).…”

Water holding capacity and swelling of casein hydrogels

“…Although a number of methods exist to measure water holding capacity (see for example the review by Kneifel, Paquin, Abert, and Richard (1991) who list a wide range of techniques), most studies have defined water holding capacity as the residual water in a centrifuge pellet. The centrifugal method was used for instance by Creamer (1985) and Kocher and Foegeding (1993).…”