Diffusing wave spectroscopy studies of gel formation

Dickinson, Eric; Vliet, T. van; Horne, David S.; Hémar, Yacine; Davidson, Celia M.

doi:10.1039/9781847550835-00017

Cited by 3 publications

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“…3a) was very similar to the one obtained by DWS measurements (Fig. 3b), which is consistent with the literature (Horne et al 2003). In rheology, the transition from liquid to solid is classically indicated by the crossover where G′ becomes greater than G′, and thus a self-supporting network is formed.…”

Section: Study Of the Gelation Process Using Dws Smls And Rheologysupporting

confidence: 80%

“…In rheology, the transition from liquid to solid is classically indicated by the crossover where G′ becomes greater than G′, and thus a self-supporting network is formed. Considering DWS measurements, the sign of gelling mechanism was evidenced by the hindering and ultimately halting of particle motion Horne et al 2003;Stradner et al 2001). Therefore, even if DWS is much more sensitive to the dynamics of the particles than macrorheology, these two techniques showed similar behaviours at the beginning of gel formation.…”

Section: Study Of the Gelation Process Using Dws Smls And Rheologymentioning

confidence: 98%

“…However, acidified milks constituted a questionable case in literature since Dalgleish et al (cited by Sandra et al 2007) found no similar relationship whereas Horne et al (2003) established a linear correlation between DWS and rheological coagulation times. This difference may be explained by various CCD acquisition rates and/or different evolution of the contact of the product with the wall surface which could alter the DWS signal.…”

Section: Correlation Between Dws and Rheology: Effect Of Heat Treatmentmentioning

confidence: 99%

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Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

Rohart

Michon

Confiac

et al. 2016

Dairy Sci. & Technol.

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To cite this version:Anne Rohart, Camille Michon, Jérôme Confiac, Véronique Bosc. Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis. Dairy Science Abstract The aim of this study was to examine the potential of ready-to-use multi-speckle diffusing wave spectroscopy (MS-DWS) and static multiple light scattering (SMLS) devices to follow the acid-induced gelation of milk, as well as to detect the appearance of gel syneresis. These light-scattering techniques, MS-DWS and SMLS, have been used in comparison to the classical rheology to study acid milk gel formation and syneresis detection. A systematic study of the effects of heat treatment of milk on the formation of acid gels was conducted.Results obtained by DWS and rheology showed excellent correlation in good agreement with the existence of a link between particle dynamics measured by DWS and the macroscopic viscoelastic response of the gel. Moreover, both light scattering techniques showed ability to detect gel shrinkage due to their high sensitivity to particle mobility. DWS allowed evidencing wheying-off along the tubes' glass walls, while SMLS performed well in detecting syneresis on gel surface or confined in localized zones of the glass walls. The results were discussed in light of a proposed model considering gel syneresis as regards of gel properties. Light-scattering techniques proved to be very efficient tools to detect syneresis in acid milk gels and thus can be of great interest in preventing this mechanism.

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Section: Study Of the Gelation Process Using Dws Smls And Rheologysupporting

confidence: 80%

Section: Study Of the Gelation Process Using Dws Smls And Rheologymentioning

confidence: 98%

Section: Correlation Between Dws and Rheology: Effect Of Heat Treatmentmentioning

confidence: 99%

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Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

Rohart

Michon

Confiac

et al. 2016

Dairy Sci. & Technol.

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Structural properties of diluted alkali-soluble pectin from Pyrus communis L. in water and salt solutions

Cieśla

Koczańska

Pieczywek

et al. 2021

Carbohydrate Polymers

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Functional, physicochemical properties of sodium carbonate-soluble polysaccharides from the bulbs and foliage leaves of yellow and red onion

Marciniak,

Cieśla,

Szymańska-Chargot

et al. 2024

Sci Rep

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The oil and water holding capacities, surface activity, and gelling ability of sodium carbonate-soluble pectin (NSP) extracted from the cell wall of bulb and foliage leaves of yellow and red onion (Allium cepa L.) were investigated and compared with those of commercial citrus pectin. Pectin chemical composition and properties its aqueous dispersions (e.g. the viscosity, pH) were studied. Homogalacturonan was the main component of the low-methoxylated pectin, with a small amount of rhamnogalacturonan I (more branched in the bulb pectin). Both the oil (35–41 g/gd.m.) and water (20 g/gd.m) holding capacities of NSP were higher than citrus pectin (1 and 17 g/gd.m, respectively). The surface activity of NSP was comparable (foliage leaves; surface tension (γ) decrease to 62 mN/m) or higher (bulb; γ decrease to 56 mN/m) than commercial pectin. The ability of NSP, especially extracted from the bulb, to form larger structures with increasing viscosity and neutralizing the negative surface charge, was significantly higher than that of citrus pectin. Therefore, NSP of bulb and foliage leaves may be useful as a carrier of oil- or water-soluble substances, a surface active agent, texturizer and gelling agent in the food, pharmaceutical, cosmetic and agricultural branches of industry.

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Diffusing wave spectroscopy studies of gel formation

Cited by 3 publications

References 0 publications

Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

Structural properties of diluted alkali-soluble pectin from Pyrus communis L. in water and salt solutions

Functional, physicochemical properties of sodium carbonate-soluble polysaccharides from the bulbs and foliage leaves of yellow and red onion

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