Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process and the segregative phase separation. Depending on the concentration ratio of both biopolymers, a continuous protein gel network or a water‐in‐water emulsion stabilised by acid gelation was observed. These findings may be used to address the development of new food‐grade gels with different textures and also for the obtention of protein microgels to encapsulate hydrophilic compounds.

中文翻译：

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塔拉胶牛酪蛋白酸钠酸性凝胶：W / W乳液的稳定性

塔拉胶-牛酪蛋白酸钠水性混合物及其酸性凝胶的微观结构，流变学和结构行为得到了评估。获得了具有不同微观结构和质地的酸性凝胶。这些结果可能与蛋白质酸凝胶化过程和偏析相分离之间的竞争有关。根据两种生物聚合物的浓度比，观察到连续的蛋白质凝胶网络或通过酸化凝胶稳定的水包水乳液。这些发现可用于解决具有不同质地的新型食品级凝胶的开发，也可用于蛋白质微凝胶包封亲水性化合物。