Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-$\delta$-lactone

Naoko Yuno-Ohta, Naoya Shimonomura, Yuuka Hoshi +3

We investigated mixed-protein gels made from sodium caseinate and ovalbumin at different ratios with use of the acidification agent glucono-$\delta$-lactone. Dynamic viscoelastic measur…