Abstract
ABSTRACTThe viscoelastic properties of heat‐set whey protein gels and whey protein‐stabilized emulsion gels have been studied using the dynamic oscillatory rheometry technique. The storage modulus was monitored and analysed for pure protein gels and emulsion gels over a wide range of protein concentrations. The dependence of storage modulus on protein concentration is different for gels of low and high modulus. At low protein concentrations, the increase of storage modulus is much more sensitive to the increase of protein concentration. The protein‐coated oil droplets behave as active filler particles and dramatically enhance the gel strength. The effect of the oil volume fraction on the rheology has been investigated for emulsion gels containing 11 vol. %, 20 vol. % and 45 vol. % Trisun oil. The formula of van der Poel fails to describe the experimental results. This is attributed to the strongly flocculated state of the emulsion system.
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