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A study was conducted to find if, at room temperature and after the addition of CaCl2, pre-heating treatments could induce gel development in whey protein isolate, WPI. When pre-heating temperature was not less than 64 degree Celsius, the addition of CaCl2 to pre-heated WPI suspensions induced a rise in turbidity, and gelation needed a pre-heating not less than 70 degree Celsius. The thermally induced gels, which exhibited a particulate microstructure, were less transparent than the fine-stranded protein matrix of the Ca2+ induced gels.

The high-pressure pretreatments combined with calcium chloride infusion can improve the texture of carrots during thermal processing as it retards the rate of thermal softening. Texture degradation, monitored by a texture analyzer, and the changes in the texture characteristics were associated with the degree of methylation of carrot pectins, which is independent of pectimethylesterase (PME) activity.