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X Demographics
Mendeley readers
| Title |
Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages
|
|---|---|
| Published in |
Food Chemistry, April 2016
|
| DOI | 10.1016/j.foodchem.2016.04.090 |
| Pubmed ID | |
| Authors |
Biye Chen, James A. O’Mahony |
| Abstract |
This study investigated the impact of glucose polymer chain length on heat and physical stability of milk protein isolate (MPI)-carbohydrate nutritional beverages containing 8.5% w/w total protein and 5% w/w carbohydrate. The maltodextrin and corn syrup solids glucose polymers used had dextrose equivalent (DE) values of 17 or 38, respectively. Increasing DE value of the glucose polymers resulted in a greater increase in brown colour development, ionic calcium, protein particle size, apparent viscosity and pseudoplastic rheological behaviour, and greater reduction in pH, hydration and heat stability on sterilisation at 120°C. Incorporation of glucose polymers with MPI retarded sedimentation of protein during accelerated physical stability testing, with maltodextrin DE17 causing a greater reduction in sedimentation velocity and compressibility of sediment formed than corn syrup solids DE38. The results demonstrate that chain length of the glucose polymer used strongly impacts heat and physical stability of MPI-carbohydrate nutritional beverages. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 2 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 43 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 43 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 8 | 19% |
| Student > Ph. D. Student | 7 | 16% |
| Student > Bachelor | 5 | 12% |
| Other | 5 | 12% |
| Researcher | 5 | 12% |
| Other | 6 | 14% |
| Unknown | 7 | 16% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 12 | 28% |
| Chemistry | 6 | 14% |
| Nursing and Health Professions | 4 | 9% |
| Chemical Engineering | 2 | 5% |
| Engineering | 2 | 5% |
| Other | 8 | 19% |
| Unknown | 9 | 21% |