Table 2.
Oscillatory stress sweep measurements: yield stress, storage modulus G’, and loss modulus G’’ of different dairy protein gels.
| Yield Stress (Pa) | Storage Modulus, G’ (Pa) | Loss Modulus, G’’ (Pa) | |
|---|---|---|---|
| WPI Gels without Fat | |||
| WPI(10)Fat(0) | 139 ± 16 | 106 ± 12 | 29 ± 2 |
| WPI(15)Fat(0) | * | 12,404 ± 135 | 1480 ± 30 |
| WPI(20)Fat(0) | * | 58,707 ± 1829 | 8079 ± 67 |
| Emulsion Gels with 10% Fat | |||
| WPI(10) | 826 ± 106 | 2734 ± 711 | 399 ± 94 |
| WPI(15) | * | 41,001 ± 858 | 5633 ± 195 |
| WPI(20) | * | 82,886 ± 698 | 11,503 ± 39 |
| MWP(2) | 382 ± 100 | 414 ± 42 | 61 ± 2 |
| MWP(3.5) | 525 ± 70 | 201 ± 37 | 37 ± 2 |
| MCI(2) | 275 ± 9 | 747 ± 53 | 120 ± 18 |
| MCI(3.5) | 293 ± 58 | 215 ± 38 | 46 ± 11 |
* indicates gels with storage modulus G’ greater than loss modulus G’’ within stresses of 0.1–1000 Pa (no crossover found). Storage modulus G’ and loss modulus G’’ obtained in the linear viscoelastic region (0.1–1 Pa). Given are averages of triplicate measurements ± std. deviations.