Construct · 1 fields · 1 citations

cold-set gelation: a standalone construct

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Food chemistry

gel formation at ambient temperature from proteins that were first heat-denatured into soluble aggregates and then cross-linked by added salt or acidification.

In food chemistry, cold-set gelation refers to gel formation at ambient temperature from proteins that were first heat-denatured into soluble aggregates and then cross-linked by added salt or acidification. This meaning comes from Bryant (1998) in Trends in Food Science & Technology.[1]

Unit
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Nearby constructs

gelation3 fields · 3 citationsinvariant · one construct, three systems salt3 fields · 3 citationsjingle · one word, three constructs temperature4 fields · 4 citationsjingle · one word, four constructs

References

Bryant, C. M., & McClements, D. J. (1998). Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science & Technology, 9(4), 143-151. https://doi.org/10.1016/s0924-2244(98)00031-4

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