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 552625
Title Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces
Author(s) Felix Angel, Manuel; Yang, J.; Guerrero, A.; Sagis, L.M.C.
Source Food Hydrocolloids 97 (2019). - ISSN 0268-005X
Department(s) Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Dilatational - Lissajous - LAOD - Interfacial shear
Abstract The dynamics of heterogeneous food products such as emulsions can be affected significantly by the interfacial properties of their interfaces. Proteins are widely used to increase the stability of these food products. This work compares the interfacial properties of a model protein (whey protein isolate, WPI) and silkworm pupae (SLW) adsorbed at the O/W interface. A natural aldehyde (cinnamaldehyde, CNM) was used for both protein systems in order to promote protein-protein interactions. Interfacial properties were characterised during protein adsorption and after reaching a quasi-equilibrium state by means of oscillatory and step dilatational, and oscillatory interfacial shear measurements. The results obtained from dilatational and interfacial shear tests showed that the use of CNM resulted in the development of stronger interfaces, with higher values for the dilatational and surface shear storage moduli, and a lower loss tangent. Step-dilatation tests indicated that the addition of CNM also resulted in more homogeneous interfaces. Our results show that CNM addition can enhance the surface properties of SLW, to a level which is close to the properties of un-modified WPI stabilized interfaces.
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