Sökning: "gelation"

Visar resultat 1 - 5 av 11 uppsatser innehållade ordet gelation.

  1. 1. Properties & Stability of Hybrid Pea-Dairy Protein Formulas

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Kyriaki-Eirini Moschou; [2023]
    Nyckelord :properties; stability; hybrid formula; pea-dairy; protein mixtures; development; RTD; Agriculture and Food Sciences;

    Sammanfattning : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. LÄS MER

  3. 2. Decellularized ECM derived collagen bioinks

    Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Institutionen för cell- och molekylärbiologi

    Författare :Matilda Carlson; [2023]
    Nyckelord :;

    Sammanfattning : 3D bioprinting allows for the manufacturing of tissue-like structures that could be used for culturing and studying cells in a microenvironment representative of the cell’s natural environment. In recent years, hydrogel bioinks from different biomaterials have been in development and utilized in tissue engineering applications. LÄS MER

  4. 3. Creating A Chicken Analogue with Mycoprotein

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Jiayi Zheng; [2022]
    Nyckelord :meat analogue; mycoprotein; product development; sodium alginate; food technology; Technology and Engineering;

    Sammanfattning : To meet the growing demand of meat alternatives, this project was dedicated to creating a chicken analogue prototype with mycoprotein. Within the project, two approaches of alginate gelation, external (diffusion) crosslinking and internal crosslinking, were studied in this particular food matrix. LÄS MER

  5. 4. Gelling properties of milk gels using rennet as a coagulant

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Bioteknik (master)

    Författare :Dragos Voicu; Elin Bengtsson; [2022]
    Nyckelord :gelation; rennet; milk; food technology; biotechnology; Technology and Engineering;

    Sammanfattning : As the consumption of dairy is a common staple in the Nordic and European diet and culture, better understanding of the dairy industry as a whole, and especially the cheese industry is needed to aim for a more sustainable production. This project aims to offer an extended approach on the rennet coagulation of milk, analysing the gelling properties of skim milk samples at different pH values (5. LÄS MER

  7. 5. Protein content in Brewer’s spent grain and its characteristics : upcycling spent grain from food waste to protein source

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Moa Rönnhagen; [2022]
    Nyckelord :Barley; food waste; brewers’ spent grain; beer; protein; extraction; characterization; future food;

    Sammanfattning : The United Nations have adopted sustainable development goals (SDGs). Within these SDGs, food waste management and waste valorization, an increase in value, is found. For these reasons, it was of interest to study Brewers’ spent grain, a residual product from beer production. LÄS MER