Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum
International Dairy Journal · Aralık 2015
YÖKSİS Kayıtları
Rheological and Microstructural Properties of Rennet Induced Milk Protein Gels Formed with Orchis anatolica Gum
International Dairy Journal · 2015 SCI
Doç. Dr. BİRSEN BULUT SOLAK →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Rheological and Microstructural Properties of Rennet Induced Milk Protein Gels Formed with Orchis anatolica Gum
2015 ISSN: 0958-6946 SCI
Doç. Dr. BİRSEN BULUT SOLAK →
How do different cooling temperatures affect the characteristics of set-type yoghurt gel?
2019 ISSN: 0958-6946 SCI-Expanded
Dr. Öğr. Üyesi AYSUN ORAÇ →
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
2021 ISSN: 0958-6946 SCI-Expanded Q2
Doç. Dr. TALHA DEMİRCİ →
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
2021 ISSN: 0958-6946 SCI Q2
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures
2023 ISSN: 0958-6946 SCI-Expanded Q2
Doç. Dr. TALHA DEMİRCİ →
Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics
2024 ISSN: 0958-6946 SCI-Expanded Q2
Doç. Dr. YUSUF BİÇER →
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
2024 ISSN: 0958-6946 SCI-Expanded Q2
Arş. Gör. MUHAMMED HÜDAİ ÇULHA →
Makale Bilgileri
ISSN09586946
Yayın TarihiAralık 2015
Cilt / Sayfa51 · 59-64
Scopus ID2-s2.0-84939865539
Özet
The effects of Orchis anatolica gum (. OaG) on the structural and rheological properties of rennet-induced milk protein gels were investigated. OaG, at 0-0.15%, was added to reconstituted skim milk solutions of identical pH (6.60) and protein content (3.5%). Analyses included dynamic low amplitude oscillatory rheology, forced syneresis (FS) and confocal laser scanning microscopy (CLSM). Addition of 0.10% OaG to reconstituted skim milk solutions decreased the gelation time from 20.2 to 13.4 min, increased the gel firmness from 12.8 to 22.2 Pa and increased FS from 24.4 to 40.7% at 60 min. OaG affected formation of milk protein gel structure by increasing viscosity of the aqueous phase and inducing phase separation, with the balance of these effects dependant on the concentration of OaG. These insights on thermodynamic compatibility between OaG and milk proteins could provide unique functional properties to milk protein gels and facilitate innovation in cheese product development.
Yazarlar (1)
1
Birsen Bulut-Solak
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
University College Cork
Cork Ireland
Scimago Dergi (ISSN Eşleşmesi)
International Dairy Journal
Q1
SJR Skoru0,849
H-Index164
YayıncıElsevier B.V.
ÜlkeNetherlands
Food Science (Q1)
Applied Microbiology and Biotechnology (Q2)
Metrikler
11
Atıf
1
Yazar