Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels

• Published in: Food Structure Vol. 38; p. 100352
• Main Authors: Brüls, Mariska, Foroutanparsa, Sanam, Merland, Théo, Maljaars, C. Elizabeth P., Olsthoorn, Maurien M.A., Tas, Roderick P., Voets, Ilja K.
• Format: Journal Article
• Language: English
• Published: Elsevier 01.10.2023
• Subjects: Condensed Matter; Physics; Soft Condensed Matter; polysaccharides; Fourier transform; rheology; Acidified milk gel polysaccharides 2D spatial autocorrelation analysis Fourier transform rheology; 2D spatial autocorrelation analysis; Acidified milk gel

Exopolysaccharides (EPS) are commonly used to improve the texture of yogurt. These polysaccharides interact with casein micelles, the major protein in milk, via electrostatic and depletion mechanisms during fermentation by lactic acid bacteria (LAB). However, the relationship between the physicochem...