Globular protein gelation |
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| Institution: | 1. State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China;2. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China;1. School of Food Science and Engineering, South China University of Technology, 510640, Guangzhou, China;2. LUNAM Université du Maine, IMMM UMR-CNRS 6283, Polymères, Colloïdes et Interfaces, 72085, Le Mans cedex 9, France;1. Top Institute Food & Nutrition (TIFN), PO Box 557, 6700 AN Wageningen, The Netherlands;2. Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands;3. ProtIn Consultancy, Nepveulaan 112, 3705LG Zeist, The Netherlands;4. NIZO Food Research, PO Box 20, 6710 BA Ede, The Netherlands;5. University of Grenoble Alpes, LRP, F-38000 Grenoble, France;6. CNRS, LRP, F-38000 Grenoble, France |
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| Abstract: | In this paper, significant advances in the structure and rheological properties of globular protein gels have been described. The achievements of scattering methods, which have provided information over a range of distances from the monomer to the micron scale, are reviewed. The kinetics of gelation measured by rheological methods have also been discussed, including currently applied models for the gelation time, the gel elastic modulus and the critical gel concentration. |
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