Importance of elasticity on calcium caseinate fiber formation

Zhaojun Wang, Tian Bei, Saffiera Karleen, Atze Jan Van Der Goot, Jie Chen*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


This study aims to gain a better understanding of the structuring mechanisms in rollerdried calcium caseinate by using H2O and D2O as protein solvents. Calcium caseinate mixed with H2O gives a layered material, while the use of D2O results in a fibrous material. The D2O hydrated protein network is more elastic and can hold more air, which could contribute to the fibrous appearance and a greater mechanical anisotropy of the sheared material. These results highlighted that the elasticity of the calcium caseinate dispersion is important for stabilising air bubbles upon shear deformation, which is expected to play a major role in the fibre formation of calcium caseinate.
Original languageEnglish
Article number100171
JournalFood Structure
Publication statusE-pub ahead of print - 28 Dec 2020

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