Diffusion of polyethyleneglycols in casein solutions and gels as studied by pulsed field gradient NMR
(2005) In Magnetic Resonance Imaging 23(2). p.347-348- Abstract
- Molecular transport characterized by diffusion coefficients is a key feature of food processes and especially in dairy processes. Caseins represent 80% of the protein content in milk and are directly involved in the formation of dairy gels. Consequently, providing a quantitative description of the solute diffusion in casein gels should contribute significantly to rationalization of the dairy processes. The objectives of this study were to study the self-diffusion coefficient of molecular probes [polyethyleneglycol (PEGs)] in casein solutions and gels, in particular with regard to the effects of the probe molecular size and casein concentration. We have shown that the PEG diffusion was an efficient tool to reveal the structural information... (More)
- Molecular transport characterized by diffusion coefficients is a key feature of food processes and especially in dairy processes. Caseins represent 80% of the protein content in milk and are directly involved in the formation of dairy gels. Consequently, providing a quantitative description of the solute diffusion in casein gels should contribute significantly to rationalization of the dairy processes. The objectives of this study were to study the self-diffusion coefficient of molecular probes [polyethyleneglycol (PEGs)] in casein solutions and gels, in particular with regard to the effects of the probe molecular size and casein concentration. We have shown that the PEG diffusion was an efficient tool to reveal the structural information relative to the gel matrix structure. (c) 2005 Elsevier Inc. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/157278
- author
- Colsenet, Roxane LU ; Söderman, Olle LU and Mariette, F
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Magnetic Resonance Imaging
- volume
- 23
- issue
- 2
- pages
- 347 - 348
- publisher
- Elsevier
- external identifiers
-
- pmid:15833643
- wos:000228658400043
- scopus:17044385746
- ISSN
- 1873-5894
- DOI
- 10.1016/j.mri.2004.11.049
- language
- English
- LU publication?
- yes
- id
- c23bc277-6410-4cab-aac8-dc30f820feb5 (old id 157278)
- date added to LUP
- 2016-04-01 12:03:51
- date last changed
- 2022-04-21 01:52:53
@article{c23bc277-6410-4cab-aac8-dc30f820feb5, abstract = {{Molecular transport characterized by diffusion coefficients is a key feature of food processes and especially in dairy processes. Caseins represent 80% of the protein content in milk and are directly involved in the formation of dairy gels. Consequently, providing a quantitative description of the solute diffusion in casein gels should contribute significantly to rationalization of the dairy processes. The objectives of this study were to study the self-diffusion coefficient of molecular probes [polyethyleneglycol (PEGs)] in casein solutions and gels, in particular with regard to the effects of the probe molecular size and casein concentration. We have shown that the PEG diffusion was an efficient tool to reveal the structural information relative to the gel matrix structure. (c) 2005 Elsevier Inc. All rights reserved.}}, author = {{Colsenet, Roxane and Söderman, Olle and Mariette, F}}, issn = {{1873-5894}}, language = {{eng}}, number = {{2}}, pages = {{347--348}}, publisher = {{Elsevier}}, series = {{Magnetic Resonance Imaging}}, title = {{Diffusion of polyethyleneglycols in casein solutions and gels as studied by pulsed field gradient NMR}}, url = {{http://dx.doi.org/10.1016/j.mri.2004.11.049}}, doi = {{10.1016/j.mri.2004.11.049}}, volume = {{23}}, year = {{2005}}, }