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 490043
Title Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels
Author(s) Oliver, L.; Wieck, L.; Scholten, E.
Source Food Hydrocolloids 52 (2016). - ISSN 0268-005X - p. 116 - 125.
Department(s) Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2016
Abstract The aim of this work was to determine the effect and magnitude of matrix inhomogeneity on the rheological properties of emulsion-filled gels. To this end, we have investigated the rheological properties in casein gels containing different volume fractions of dispersed fat droplets with varying hardness. Rheological properties of the filled gels were investigated by uniaxial compression. Matrix inhomogeneity was controlled by changing the casein concentration, and was quantified by confocal laser scanning microscopy (CLSM) and image analysis. CLSM images showed that the matrix becomes more inhomogeneous when the protein concentration decreases and image analysis was used to quantify this inhomogeneity. As the dispersed fat droplets bind to the proteins (active droplets), the droplets are located more in the casein-rich areas. The inhomogeneous distribution of the casein micelles led to an accumulation of the dispersed fat droplets in the gelled micellar casein regions, thereby increasing the effective volume fraction of the droplets. This increase in the effective volume fraction of the droplets was higher for lower casein concentrations, due to a higher degree of inhomogeneity, resulting in a larger effect in reinforcing the gel compared to more homogeneous systems. These results may be used for designing structures to decrease the fat content or replace solid fat by liquid oil.
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