Apparent viscosity and frequency sweep (G’, G”) data for sodium caseinate dispersions with concentrations of approximately 18−40% w/w were obtained at 20°C; colloidal glass behavior was exhibited by dispersions with concentration ≥ 23% w/w. The G’−G” crossover seen in temperature scans between 60 and 5°C was thought to indicate gelation (low-temperature crossover). Temperature scans from 5 to 90°C revealed gradual decrease in G’, followed by plateau values. The gelation and end of softening temperatures of the dispersions increased with the concentration of sodium caseinate. From an Eldridge−Ferry plot, the enthalpy of softening was estimated to be 29.6 kJ mol−1.
Loveday, S. M., Rao, M. A., Creamer, L., & Singh, H. (2010). Rheological Behavior of High-Concentration Sodium Caseinate Dispersions. Journal of Food Science, 75(2), N30-N35.