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  • Gibaud, Thomas (author)

New routes to food gels and glasses

  • Article/chapterEnglish2012

Publisher, publication year, extent ...

  • Royal Society of Chemistry (RSC),2012

Numbers

  • LIBRIS-ID:oai:lup.lub.lu.se:89b7f5a7-b550-4d67-a266-73e18607a38d
  • https://lup.lub.lu.se/record/3189498URI
  • https://doi.org/10.1039/c2fd20048aDOI

Supplementary language notes

  • Language:English
  • Summary in:English

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  • Subject category:art swepub-publicationtype
  • Subject category:ref swepub-contenttype

Notes

  • We describe the possibility to create solid-like protein samples whose structural and mechanical properties can be varied and tailored over an extremely large range in a very controlled way through an arrested spinodal decomposition process. We use aqueous lysozyme solutions as a model globular protein system. A combination of video microscopy, small-angle neutron and X-ray scattering and reverse Monte Carlo modeling is used to characterize the structure of the bicontinuous network with two coexisting phases of a dilute protein solution and a glassy or arrested dense protein backbone at all relevant length scales. Rheological measurements are then used to determine the complex mechanical response of these protein gels as a function of protein concentration and quench temperature. While in particular the origin of the dependence of the mechanical properties on quench depth and concentration is not well understood currently, it seems ultimately connected to the particular bicontinuous structure of the arrested spinodal network created by the interplay between the early stage of a spinodal decomposition and the position of the glass line. We then generalize this behavior and discuss how this could open up new routes to prepare gel-like food systems with adjustable structural and mechanical properties. We present results from a first feasibility study where we use a depletion interaction caused by the addition of small non-adsorbing polymers to suspensions of casein micelles in order to create food gels with tunable structural and mechanical properties through an arrested spinodal decomposition process.

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Added entries (persons, corporate bodies, meetings, titles ...)

  • Mahmoudi, Najet (author)
  • Oberdisse, Julian (author)
  • Lindner, Peter (author)
  • Pedersen, Jan Skov (author)
  • Oliveira, Cristiano L. P. (author)
  • Stradner, AnnaLund University,Lunds universitet,Fysikalisk kemi,Enheten för fysikalisk och teoretisk kemi,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Physical Chemistry,Physical and theoretical chemistry,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)fkem-aas (author)
  • Schurtenberger, PeterLund University,Lunds universitet,Fysikalisk kemi,Enheten för fysikalisk och teoretisk kemi,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Physical Chemistry,Physical and theoretical chemistry,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)fkem-psh (author)
  • Fysikalisk kemiEnheten för fysikalisk och teoretisk kemi (creator_code:org_t)

Related titles

  • In:Faraday Discussions: Royal Society of Chemistry (RSC)158, s. 267-2841364-54981359-6640

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