Advanced

Making Food Protein Gels via an Arrested Spinodal Decomposition

Mahmoudi, Najet LU and Stradner, Anna LU (2015) In The Journal of Physical Chemistry Part B 119(50). p.15522-15529
Abstract
We report an investigation of the structural and dynamic properties of mixtures of food colloid casein micelles and low molecular weight poly(ethylene oxide). A combination of visual observations, confocal laser scanning microscopy, diffusing wave spectroscopy, and oscillatory shear rheometry is used to characterize the state diagram of the mixtures and describe the structural and dynamic properties of the resulting fluid and solid-like structures. We demonstrate the formation of gel-like structures through an arrested spinodal decomposition mechanism. We discuss our observations in view of previous experimental and theoretical studies with synthetic and food colloids, and comment on the potential of such a route toward gels for food... (More)
We report an investigation of the structural and dynamic properties of mixtures of food colloid casein micelles and low molecular weight poly(ethylene oxide). A combination of visual observations, confocal laser scanning microscopy, diffusing wave spectroscopy, and oscillatory shear rheometry is used to characterize the state diagram of the mixtures and describe the structural and dynamic properties of the resulting fluid and solid-like structures. We demonstrate the formation of gel-like structures through an arrested spinodal decomposition mechanism. We discuss our observations in view of previous experimental and theoretical studies with synthetic and food colloids, and comment on the potential of such a route toward gels for food processing. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
The Journal of Physical Chemistry Part B
volume
119
issue
50
pages
15522 - 15529
publisher
The American Chemical Society
external identifiers
  • wos:000366881300014
  • scopus:84952701159
ISSN
1520-5207
DOI
10.1021/acs.jpcb.5b08864
language
English
LU publication?
yes
id
ff64bbeb-b6c1-4b01-8f96-23d4c67382d8 (old id 8548797)
date added to LUP
2016-01-28 10:36:02
date last changed
2017-10-08 04:06:04
@article{ff64bbeb-b6c1-4b01-8f96-23d4c67382d8,
  abstract     = {We report an investigation of the structural and dynamic properties of mixtures of food colloid casein micelles and low molecular weight poly(ethylene oxide). A combination of visual observations, confocal laser scanning microscopy, diffusing wave spectroscopy, and oscillatory shear rheometry is used to characterize the state diagram of the mixtures and describe the structural and dynamic properties of the resulting fluid and solid-like structures. We demonstrate the formation of gel-like structures through an arrested spinodal decomposition mechanism. We discuss our observations in view of previous experimental and theoretical studies with synthetic and food colloids, and comment on the potential of such a route toward gels for food processing.},
  author       = {Mahmoudi, Najet and Stradner, Anna},
  issn         = {1520-5207},
  language     = {eng},
  number       = {50},
  pages        = {15522--15529},
  publisher    = {The American Chemical Society},
  series       = {The Journal of Physical Chemistry Part B},
  title        = {Making Food Protein Gels via an Arrested Spinodal Decomposition},
  url          = {http://dx.doi.org/10.1021/acs.jpcb.5b08864},
  volume       = {119},
  year         = {2015},
}