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Cavallieri, A., Garcez, M., Takeuchi, K. and Cunha, R. (2010) Heat-Induced Gels of Soy Protein and j-Carrageenan at Different pH Values. International Journal of Food Science and Technology, 45, 1130-1137.
http://dx.doi.org/10.1111/j.1365-2621.2010.02247.x

has been cited by the following article:

• TITLE: Heat Induced Gels from Coconut Press Cake Proteins

  AUTHORS: Borges Chambal, Björn Bergenståh, Petr Dejmek

  KEYWORDS: Heat-Induced; Gel; Coconut; Press-Cake; Globular Proteins; Rheology; pH

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.6, March 13, 2014

  ABSTRACT: Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic propertieson 15% w/w CPP. The gel strength was also assessed by a texture analyzer. SDS-PAGE electrophoresis was conducted to identify the proteins evolved in the gel network structure and the gel micro-structure was also evaluated. At low pH, the CPP proteins formed soft (elastic modulus