4.6 Article

CO2 induced gelation of amidated pectin solutions: Impact of viscosity and gel formation

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Summary: This work experimentally investigates one-step solvent exchange of cylindrical shaped whey protein isolate (WPI) gels, revealing that solvent exchange affects the compressive strength, diameter shrinkage, and protein spatial distribution of the gels. The study found that most shrinkage occurs during the initial stages of solvent exchange, with subsequent shrinkage being prevented by an increase in mechanical stiffness of the gels.

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