Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation

The co-gelation phenomenon of caseins and gellan in yogurt-related products is usually observed, highlighting the possibility of developing mixed casein/gellan systems as a new type of food gels. In this study, mixed gellan/casein gels were prepared by adding different amounts of gluconic acid δ-lactone (GDL) to acidify gellan/casein mixtures at a fixed casein concentration (8.0%, w/v) and varying gellan concentrations (0–0.6%, w/v). It was...