Quantification of a 3D structural evolution of food composites under large deformations using microrheology

Food Hydrocolloids

Volumn 22, Issue 8, 2008, Pages 1574-1583

  van den Berg, Ladislava ^a,b   Jan Klok, H ^a,c   van Vliet, Ton ^a,b   van der Linden, Erik ^b   van Boekel, Martinus A J S ^b   van de Velde, Fred ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Composites; Deformation; Dynamics; Microrheology; Microstructure; Mixed gels; Polysaccharides; Whey proteins

Indexed keywords

BODY FLUIDS; GELS; PROTEINS;

BREAKDOWN MECHANISM; DEFORMATION PROPERTIES; LARGER DEFORMATIONS; MICRORHEOLOGY; MICROSTRUCTURAL CHANGES; MICROSTRUCTURES PROPERTIES; MIXED GEL; SIMULTANEOUS DETERMINATIONS; STRUCTURAL EVOLUTION; WHEY PROTEINS;

MICROSTRUCTURE;

EID: 44649138522     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.11.002     Document Type: Article

References (16)

1. Aguilera J.M. Gelation of whey proteins. Food Technology 49 (1995) 83-89
2. Alting A.C., Hamer R.J., de Kruif C.G., and Visschers R.W. Cold-set globular protein gels: Interactions, structure and rheology as a function of protein concentration. Journal of Agricultural and Food Chemistry 51 10 (2003) 3150-3156
3. Brownsey G.J., and Morris V.J. Mixed and filled gels: Models for foods. In: Blanshard J.M.V., and Mitchell J.R. (Eds). Food structure: Its interaction and evaluation (1988), Butterworths, London 7-23
4. de Jong S., and van de Velde F. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocolloids 21 7 (2007) 1172-1187
5. de Wit J.N. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 81 (1998) 597-608
6. Howard C.V., and Reed M.G. Unbiased stereology. Three-dimensional measurement in microscopy (1998), BIOS Scientific Publishers, Oxford
7. Ipsen R., Otte J., Dominguez E., and Qvist K.B. Gelation of whey protein induced by proteolysis or high pressure treatment. Australian Journal of Dairy Technology 55 2 (2000) 49-52
8. Montejano J.C., Hamann D.D., and Lanier T.C. Comparison of two instrumental methods with sensory texture of protein gels. Journal of Texture Studies 16 (1985) 403-424
9. Mulvihill D.M., and Kinsella J.E. Gelation characteristics of whey proteins and β-lactoglobulin. Food Technology 41 (1987) 102-111
10. Nicolas Y., Paques M., van den Ende D., Dhont J.K.G., van Polanen R.C., Knaebel A., et al. Microrheology: New methods to approach the functional properties of food. Food Hydrocolloids 17 6 (2003) 907-913
11. Olsson C., Langton M., and Hermansson A.M. Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems. Food Hydrocolloids 16 (2002) 477-488
12. Tolstoguzov V.B. Functional properties of protein-polysaccharides mixtures. In: Mitchell J.R., and Ledward D.A. (Eds). Functional properties of food macromolecules (1986), Elsevier Applied Science, London 385-415
13. Tolstoguzov V.B. Foods as dispersed systems. Thermodynamic aspects of composition-property relationships in formulated food. Journal of Thermal Analysis and Calorimetry 61 2 (2000) 397-409
14. van den Berg, L., Carolas, A. L., van Vliet, T., van der Linden, E., van Boekel, M. A. J. S., & van de Velde, F. (submitted for publication). Energy balance controls crumbly perception in whey proteins/polysaccharide mixed gels. Food Hydrocolloids.
15. van den Berg L., van Vliet T., van der Linden E., van Boekel M.A.J.S., and van de Velde F. Serum release: The hidden quality in fracturing composites. Food Hydrocolloids 21 (2007) 420-432
16. van den Berg, L., van Vliet, T., van der Linden, E., van Boekel, M. A. J. S., & van de Velde, F. (in press). Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure. Food Hydrocolloids.