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In situ microstructure and gelation properties of heat- induced beta-lactoglobulin gels.


In situ sol-gel transition of beta-lactoglobulin (BLG) induced by heating, and concomitant changes in gel microstructure and rheological properties were investigated using confocal laser scanning microscopy (CLSM), small-amplitude oscillatory shear, uniaxial compression, and differential scanning calorimetry. The effects of four critical factors, pH (2, 5, and 7), protein concentration (5, 10, and 15%), salt concentration (NaCl 0, 0.1, and 0.3 M), and heating rate (1, 5, and 10& deg;C/min) were studied.