Food Structure
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Abstract
Scanning electron micrographs of thermally induced whey protein concentrate gels were taken. Sample preparation was accomplished by glutaraldehyde fixation, osmium tetroxide post fixation and critical point dehydration. Stranded or beaded gel structures were observed on the external surface of a gas bubble, suggesting that a "string-of-beads" gel microstructure may result from bubble formation during thermal treatment.
Recommended Citation
Beveridge, T.; Jones, L.; and Tung, M. A.
(1983)
"Stranded Structure Development in Thermally Produced Protein Concentrate Gel,"
Food Structure: Vol. 2:
No.
2, Article 6.
Available at:
https://digitalcommons.usu.edu/foodmicrostructure/vol2/iss2/6