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.

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Record number 426791
Title Stability of aqueous food grade fibrillar systems against pH change
Author(s) Kroes-Nijboer, A.; Sawalha, H.I.M.; Venema, P.; Bot, A.; Flöter, E.; Adel, R. den; Bouwman, W.G.; Linden, E. van der
Source Faraday Discussions 158 (2012). - ISSN 1359-6640 - p. 125 - 138.
DOI https://doi.org/10.1039/C2FD20031G
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) heat-induced denaturation - beta-lactoglobulin gels - protein isolate fibrils - sodium-dodecyl sulfate - edible oil organogels - globular-proteins - whey-protein - amyloid fibrils - gamma-oryzanol - ionic-strength
Abstract We report that the stability of an aqueous food grade fibril system upon pH change is affected by the presence of peptides that are formed during the process of fibril formation. We discuss several other relationships between food relevant properties and nano-scale characteristics, and compare these relationships for aqueous fibril systems to those of oil based fibril systems. In such fibril systems, dynamics, self-organisation, and sensitivity to external conditions, play an important role. These aspects are common to complex systems in general and define the future challenge in relating functional properties of food to molecular scale properties of their ingredients.
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