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 410303
Title Formation and properties of whey protein fibrils
Author(s) Kroes-Nijboer, A.
Source University. Promotor(en): Erik van der Linden, co-promotor(en): Paul Venema. - [S.l.] : S.n. - ISBN 9789461730244 - 175
Department(s) Physics and Physical Chemistry of Foods
Publication type Dissertation, internally prepared
Publication year 2011
Keyword(s) wei-eiwit - bèta-lactoglobuline - zelf-assemblage - mechanische eigenschappen - whey protein - beta-lactoglobulin - self assembly - mechanical properties
Categories Food Physics

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.

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