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 497859
Title Particle size determines foam stability of casein micelle dispersions
Author(s) Chen, Min; Bleeker, R.; Sala, G.; Meinders, M.B.J.; Valenberg, H.J.F. van; Hooijdonk, A.C.M. van; Linden, E. van der
Source International Dairy Journal 56 (2016). - ISSN 0958-6946 - p. 151 - 158.
DOI http://dx.doi.org/10.1016/j.idairyj.2016.01.020
Department(s) Physics and Physical Chemistry of Foods
Food Quality and Design
FBR Food Technology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Abstract The role of interfacial properties and size of casein micelles aggregates on foam stability of casein micelle dispersions (CMDs) was examined. CMDs were prepared by redispersing casein micelles pellets obtained by ultracentrifugation. The size of colloidal particles could be controlled by differences in redispersing
temperature. CMDs redispersed at 20 C (CMD20 C) and 4 C (CMD4 C) had average particle sizes of around 200 nm (micelles) and 500 nm (micelles and aggregates), respectively. At 3% total protein, the foam half-life, t½, of CMD4 C was significantly higher than that of CMD20 C and skim milk. No correlation
between foam stability and surface rheological properties or protein composition could be observed. Foam stability was strongly related to the size of colloidal particles present in CMD. This was confirmed by the observation that the foam stability of CMD4 C decreased to that of CMD20 C when the aggregates
were broken down by homogenisation.
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