The role of casein micelles and their aggregates in foam stabilization

Min Chen

Research output: Thesisinternal PhD, WU

Abstract

Many foam products derived from milk or specific dairy ingredients suffer from drainage, coalescence and/or disproportionation. Previous studies indicated that foam properties of milk are strongly influenced by the composition of the milk as well as by the processing conditions during foam production. The aim of this research was to get a better understanding of these two factors. Interestingly, the presence of aggregates of casein micelles was found to result in very stable foams. The interfacial properties (adsorption speed, adsorption energy, dynamical interfacial tension, interfacial dilatational moduli), thin film stability (rupture time) and foam properties (foamability, drainage, coalescence) of casein micelle dispersions were determined. Based on these data, the very stable foams were concluded to result from properties of the thin films in the foam, which were affected drastically by the presence of the large aggregates of casein micelles.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van der Linden, Erik, Promotor
  • van Hooijdonk, Toon, Promotor
  • Meinders, Marcel, Co-promotor
  • Sala, Guido, Co-promotor
Award date12 Dec 2016
Place of PublicationWageningen
Publisher
Print ISBNs9789462579842
DOIs
Publication statusPublished - 2016

Fingerprint

protein aggregates
micelles
foams
casein
films (materials)
adsorption
drainage
milk
surface tension
milk composition
dairies
ingredients
energy

Keywords

  • foams
  • foaming
  • milk
  • casein
  • micelles
  • physical properties
  • stabilization

Cite this

Chen, Min. / The role of casein micelles and their aggregates in foam stabilization. Wageningen : Wageningen University, 2016. 124 p.
@phdthesis{3153c9a841bf4701983c1220ef9529a0,
title = "The role of casein micelles and their aggregates in foam stabilization",
abstract = "Many foam products derived from milk or specific dairy ingredients suffer from drainage, coalescence and/or disproportionation. Previous studies indicated that foam properties of milk are strongly influenced by the composition of the milk as well as by the processing conditions during foam production. The aim of this research was to get a better understanding of these two factors. Interestingly, the presence of aggregates of casein micelles was found to result in very stable foams. The interfacial properties (adsorption speed, adsorption energy, dynamical interfacial tension, interfacial dilatational moduli), thin film stability (rupture time) and foam properties (foamability, drainage, coalescence) of casein micelle dispersions were determined. Based on these data, the very stable foams were concluded to result from properties of the thin films in the foam, which were affected drastically by the presence of the large aggregates of casein micelles.",
keywords = "foams, foaming, milk, casein, micelles, physical properties, stabilization, schuim, schuimen, melk, case{\"i}ne, micellen, fysische eigenschappen, stabilisatie",
author = "Min Chen",
note = "WU thesis 6528 Includes bibliographic references. - With summary in English",
year = "2016",
doi = "10.18174/393613",
language = "English",
isbn = "9789462579842",
publisher = "Wageningen University",
school = "Wageningen University",

}

Chen, M 2016, 'The role of casein micelles and their aggregates in foam stabilization', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/393613

The role of casein micelles and their aggregates in foam stabilization. / Chen, Min.

Wageningen : Wageningen University, 2016. 124 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - The role of casein micelles and their aggregates in foam stabilization

AU - Chen, Min

N1 - WU thesis 6528 Includes bibliographic references. - With summary in English

PY - 2016

Y1 - 2016

N2 - Many foam products derived from milk or specific dairy ingredients suffer from drainage, coalescence and/or disproportionation. Previous studies indicated that foam properties of milk are strongly influenced by the composition of the milk as well as by the processing conditions during foam production. The aim of this research was to get a better understanding of these two factors. Interestingly, the presence of aggregates of casein micelles was found to result in very stable foams. The interfacial properties (adsorption speed, adsorption energy, dynamical interfacial tension, interfacial dilatational moduli), thin film stability (rupture time) and foam properties (foamability, drainage, coalescence) of casein micelle dispersions were determined. Based on these data, the very stable foams were concluded to result from properties of the thin films in the foam, which were affected drastically by the presence of the large aggregates of casein micelles.

AB - Many foam products derived from milk or specific dairy ingredients suffer from drainage, coalescence and/or disproportionation. Previous studies indicated that foam properties of milk are strongly influenced by the composition of the milk as well as by the processing conditions during foam production. The aim of this research was to get a better understanding of these two factors. Interestingly, the presence of aggregates of casein micelles was found to result in very stable foams. The interfacial properties (adsorption speed, adsorption energy, dynamical interfacial tension, interfacial dilatational moduli), thin film stability (rupture time) and foam properties (foamability, drainage, coalescence) of casein micelle dispersions were determined. Based on these data, the very stable foams were concluded to result from properties of the thin films in the foam, which were affected drastically by the presence of the large aggregates of casein micelles.

KW - foams

KW - foaming

KW - milk

KW - casein

KW - micelles

KW - physical properties

KW - stabilization

KW - schuim

KW - schuimen

KW - melk

KW - caseïne

KW - micellen

KW - fysische eigenschappen

KW - stabilisatie

U2 - 10.18174/393613

DO - 10.18174/393613

M3 - internal PhD, WU

SN - 9789462579842

PB - Wageningen University

CY - Wageningen

ER -