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

L. van den Berg, H.J. Klok, T. van Vliet, E. van der Linden, M.A.J.S. van Boekel, F. van de Velde

Research output: Contribution to journalArticleAcademicpeer-review

10 Citations (Scopus)

Abstract

Microrheology involves simultaneous determination of microstructure and deformation properties, which is essential for understanding structure¿deformation relationships. The unit used combines a confocal laser scanning microscope with a compression unit. The main advantage of this approach is that the changes in the microstructure during deformation can be visualised and quantified in three dimensions. It was used to measure microstructural changes and breakdown mechanisms in whey protein isolate/polysaccharide gels. Microstructural changes in protein continuous and bicontinuous gels were quantified. The changes relate to the amount of serum released from the gels during compression. Additionally, the gels showed similar breakdown mechanisms, i.e. they fractured through the protein beams into the serum phase.
Original languageEnglish
Pages (from-to)1574-1583
JournalFood Hydrocolloids
Volume22
Issue number8
DOIs
Publication statusPublished - 2008

Keywords

  • whey proteins
  • gelation
  • systems

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