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 358140
Title Advances in structure formation of anisotropic protein-rich foods through novel processing concepts
Author(s) Manski, J.M.; Goot, A.J. van der; Boom, R.M.
Source Trends in Food Science and Technology 18 (2007)11. - ISSN 0924-2244 - p. 546 - 557.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) induced phase-separation - simple shear-flow - molecular-weight polyethylene - semidilute polymer-solution - nonfat mozzarella cheese - wet spinning technique - extrusion-cooking - wormlike micelles - colloidal dispersions - neutron-scattering
Abstract Development of protein-rich food products is currently limited by lack of scientific insights in structuring processes. The application of well-defined flow appears to be a good tool to create novel anisotropic food structures, on one hand, and to improve understanding of the behavior of protein-rich materials during processing, on the other hand. Concentrated protein dispersions show similarities with polymer systems under flow. Also in protein dispersions, the size of structural elements and interactions present account for structural changes due to flow. These insights can form a basis for the design of dedicated food structuring equipment
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