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Whey protein isolate (WPI)/polysaccharide mixed gels used in the current study formed homogeneous and phase separated microstructures as visualized by confocal laser scanning microscopy (CLSM). The latter can be further classified into protein continuous, bicontinuous and coarse stranded microstructures. Quantitative descriptive analysis (QDA) was used to evaluate sensory properties of the gels. The...
In a z-blade mixer, both shear and extensional deformations contribute to the development of dough structure. I effect of simple shearing versus z-blade mixing at similar levels of work input, on the microstructure and uniaxial extensional properties of two doughs prepared from flours of different strengths. With respect to microstructure, mixing initially increased the formation of coarse protein...
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