Making Food Protein Gels via an Arrested Spinodal Decomposition
(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:
https://lup.lub.lu.se/record/8548797
- author
- Mahmoudi, Najet LU and Stradner, Anna LU
- organization
- publishing date
- 2015
- 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 (ACS)
- external identifiers
-
- wos:000366881300014
- scopus:84952701159
- pmid:26595592
- 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
- 2016-04-01 14:51:19
- date last changed
- 2022-01-28 02:53:22
@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 (ACS)}},
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}},
doi = {{10.1021/acs.jpcb.5b08864}},
volume = {{119}},
year = {{2015}},
}