M.J. Spotti et al. – Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? – Food Hydrocolloids 32 (2013) 204-210

Proteins play a very important role in stability, functionality and texture of food systems through their functional properties Jiménez-Castaño, Villamiel, & Lopez-Fandino, 2007). This functionality is governed by physicochemical and structural properties of proteins like intrinsic amphiphilic character, surface activity, molecular weight, net charge, solubility, conformational flexibility and extrinsic conditions…

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Cristina Ferrero – Hydrocolloids in wheat breadmaking: A concise review – Food Hydrocolloids (2016) 1-8

High-quality bread is characterized by a high volume, soft and elastic crumb with uniform appearance, and a relatively extended shelf life. In recent years, there has been increasing interest in hydrocolloids due to their natural origin, effects on dough rheology and bread quality.

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