Light microscopy and scanning electron microscopy (SEM) images
revealed that control particles and those prepared with 7.4 mM calcium were spherical and smooth.
Particles prepared with 15.0 mM calcium gained an irregular, cauliflower-like structure, and at concentrations
larger than 30.0 mM, shells formed and the particles were no longer spherical. These results
describe, for the first time, the potential of modulating the properties of dense whey protein particles
by using calcium, and may be used as structuring agents for the design of functional food matrices with
increased protein and calcium content.
Light microscopy and scanning electron microscopy (SEM) imagesrevealed that control particles and those prepared with 7.4 mM calcium were spherical and smooth.Particles prepared with 15.0 mM calcium gained an irregular, cauliflower-like structure, and at concentrationslarger than 30.0 mM, shells formed and the particles were no longer spherical. These resultsdescribe, for the first time, the potential of modulating the properties of dense whey protein particlesby using calcium, and may be used as structuring agents for the design of functional food matrices withincreased protein and calcium content.
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