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 457239
Title Modulating fracture properties of mixed protein systems
Author(s) Ersch, C.; Laak, I. ter; Linden, E. van der; Venema, P.; Martin, A.
Source Food Hydrocolloids 44 (2015). - ISSN 0268-005X - p. 59 - 65.
Department(s) Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) egg white gels - whey-protein - thermodynamic incompatibility - textural characteristics - rheological properties - structural-properties - large-deformation - phase-separation - milk gels - gelatin
Abstract To design foods with desired textures it is important to understand structure build-up and breakdown. One can obtain a wide range of structures using mixtures of different structuring ingredients such as for example protein mixtures. Mixed soy protein isolate (SPI)/gelatine gels were analyzed for their linear rheological properties, fracture properties and microstructure. The two ingredients were found to form independent networks despite changes in the SPI microstructure, which were attributed to micro phase separation. It is shown that mixing of SPI and gelatine allows to arrive at a large variety of fracture properties. This provides opportunities for tailoring textures in foods using mixed independent gel networks. The fracture stress of mixed gels corresponded to the fracture stress of the strongest of the two gels. At constant fracture stress, increasing Young's modulus of the mixed independent gels resulted in reduced fracture strain.
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