Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 327545
Title Microrheology: new methods to approach the functional properties of food
Author(s) Nicolas, Y.; Paques, M.; Ende, D. van den; Dhont, J.K.G.; Polanen, R.C. van; Knaebel, A.; Steyer, A.; Munch, J.P.; Blijdenstein, T.B.J.; Aken, G.A. van
Source Food Hydrocolloids 17 (2003)6. - ISSN 0268-005X - p. 907 - 913.
DOI http://dx.doi.org/10.1016/S0268-005X(03)00113-9
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) diffusing-wave spectroscopy - shear-flow - aggregation
Abstract Three configurations have been developed to improve the understanding of structural element interactions in food material during deformation. The three configurations combine an inverted confocal scanning laser microscope (CSLM) and a cell that can apply to the sample a specific deformation: continuous shear, linear oscillatory shear and biaxial extension (compression). In the continuous shear and oscillatory shear configurations (OSCs), a zero-velocity plane is created in the sample by moving two plates in opposite direction, maintaining stable observation conditions of the structural behaviour under deformation. The OSC allows simultaneous application of CSLM and diffusing wave spectroscopy, a multiple light scattering technique. The third configuration (compression configuration) allows observation at a stagnation point during rheometric measurements. The configurations accept semi-liquid products (dressing, sauces, dairy products, etc.) for investigations in area such as aggregation, gelation, interactions at interface, coalescence, break-up.
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