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The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration.

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dc.contributor.advisor Corredig, Milena
dc.contributor.author Ringgenberg, Elise
dc.date.accessioned 2011-10-14T19:59:08Z
dc.date.available 2011-10-14T19:59:08Z
dc.date.copyright 2011-10
dc.date.created 2011-10-03
dc.date.issued 2011-10-14
dc.identifier.uri http://hdl.handle.net/10214/3072
dc.description.abstract The physico-chemical characteristics of soymilk particles and the gelation properties of soymilk were investigated as a function of soymilk protein concentration, by preparing soymilk samples from different water-to-bean ratios. Particles from different soymilk protein concentrations showed similar protein composition and surface hydrophobicity, but different -potential, size and protein content. The particle voluminosity was derived using a relation between the effective refractive index of soymilk and the turbidity parameter determined experimentally. For the first time, experimental data was compared to theoretical models, drawing general conclusions about colloidal properties of soymilk particles. Protein concentration and the rate of acidification did not have a significant effect on the acid-induced gelation of soymilk. Results demonstrated that decreased charge is a prerequisite for particle aggregation, which is driven by hydrogen bridging. This thesis provides soymilk processors with general principles on the colloidal behaviour of soymilk, valuable information for new product development and better process design. en_US
dc.description.sponsorship Soybean Growers of Ontario, Natural Sciences and Engineering Research Council of Canada en_US
dc.language.iso en en_US
dc.subject soymilk en_US
dc.subject acid-induced gelation en_US
dc.subject particle characterization en_US
dc.subject particle volume fraction en_US
dc.title The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration. en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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