|Title||Formation and properties of whey protein fibrils|
|Source||University. Promotor(en): Erik van der Linden, co-promotor(en): Paul Venema. - [S.l.] : S.n. - ISBN 9789461730244 - 175|
Physics and Physical Chemistry of Foods
|Publication type||Dissertation, internally prepared|
|Keyword(s)||wei-eiwit - bèta-lactoglobuline - zelf-assemblage - mechanische eigenschappen - whey protein - beta-lactoglobulin - self assembly - mechanical properties|
Protein fibrils are threadlike aggregates that are about one molecule thick and more than thousand molecules long. Due to their threadlike structure they could potentially be used to form meat-like structures. Protein fibrils can be produced from milk protein and plant protein, opening opportunities for a more sustainable food production.
For a successful application of the fibrils it is important to know how fibrils are formed and how to influence the properties of the fibrils. This thesis describes how fast fibrils are formed and determines the energy change involved in this formation.
Fibrillar structures show promise as encapsulating material, thickener, gelling and flocculation agent. This thesis provides new insights that facilitate innovations in the area of tasty, healthy and sustainably produced food.