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 539262
Title Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils
Author(s) Peng, Jinfeng; Calabrese, Vincenzo; Veen, Sandra J.; Versluis, Peter; Velikov, Krassimir P.; Venema, Paul; Linden, Erik van der
Source Food Hydrocolloids 82 (2018). - ISSN 0268-005X - p. 196 - 208.
DOI https://doi.org/10.1016/j.foodhyd.2018.03.033
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Bacterial cellulose microfibrils - Microstructure - Protein fibrils - Rheology - Stability - Whey protein isolate
Abstract Mixtures of protein based fibrils and bacterial cellulose based microfibrils (BC) were investigated for macroscopic stability, rheology and microstructure, prepared under different conditions. The protein based fibrils are obtained after prolonged heating of whey protein isolate (WPI) at 80 °C at pH 2. Mixtures of WPI and BC microfibrils at pH 2 were stable at BC microfibril concentrations of 0.2 wt% and above. The mixtures were thixotropic showing hysteresis upon the reversal of the shear flow. Upon prolonged heating, the rheological properties and microstructure of the mixtures at pH 2 were modified. It is concluded that the order of mixing and heating only has an effect on G′ when the BC concentration is low. For the viscosity as a function of shear rate the effect of order of mixing and heating is much smaller.
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