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 532044
Title Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella
Author(s) Chen, M.; Feijen, S.; Sala, G.; Meinders, M.B.J.; Valenberg, H.J.F. van; Hooijdonk, A.C.M. van; Linden, E. van der
Source Food Hydrocolloids 74 (2018). - ISSN 0268-005X - p. 342 - 348.
Department(s) Physics and Physical Chemistry of Foods
FBR Food Technology
Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Casein micelle aggregates - Foam stability - Lamella - Thin film stability
Abstract In this study, a casein micelle aggregate dispersion (CMAD) with average particle size of 6.7 ± 0.5 μm was prepared using ultracentrifugation, pelleting, milling and redispersion and mixed with a casein micelle dispersion (CMD) with average particle size of 0.13 ± 0.02 μm in varying ratios (0, 25%, 50%, 75% and 100% CMAD, v/v). The effect of particle concentration and size of casein micelle aggregates (CMAs) on foam stability and thin film stability was investigated. Results showed that foam stability increased with increasing bulk concentration of CMAs. The actual aggregate concentration in foam lamella which account for an improved foam stability was well quantified using optical microscopy. Besides, the thin film measurements showed an increase in film rupture times with increasing aggregate concentration in the thin films for diluted dispersions, which confirmed the strong link between aggregate number in foam lamella and corresponding foam stability. At the protein concentration studied (2%), the aggregates did not form a gel network in the lamella but were randomly distributed over the film. The film and foam stabilization by CMAs is ascribed to the fact that they effectively divided the whole film into film elements with smaller radius, resulting in a smaller critical film thickness for film rupture. Another effect is that film drainage can be slowed down by an effective suction pressure in the film due to the curvatures induced by the wetting of hydrophilic particles. In conclusion, aggregated particles of casein micelles around 5–10 μm prepared in this research could be applied to enhance the functional properties of dairy foams.
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