Food Colloids

Structure and Rheology of Simulated Gels Formed from Aggregated Colloidal Particles

“…It is well established that proteins are competitively displaced from fluid interfaces by small-molecule surfactants (84)(85)(86). However, the detailed structure of mixed protein/surfactant layers is still poorly understood (80).…”

Effect of Ethanol on the Structure and Properties of β-Casein Adsorption Layers at the Air/Buffer Interface

“…Since these brushes have a local three-dimensional structure, the relevant physical quantity is the local three-dimensional volume concentration C B instead of the surface concentration ⌫ B . Both are linked through [15] where R BЌ is the thickness of the B layer.…”

“…In these studies using bovine serum albumin and ␤-casein, it has been recognized that ethanol between 0 and 12% decreases the dilational modulus of the protein adsorption layer. Moreover, it was concluded from surface pressure measurements that the surface concentration of protein is largely diminished due to a competitive adsorption of ethanol, as it has been theorized (14) and observed (15) for the simultaneous adsorption of protein and small surfactants. Possible limitations of the previous conclusions are that the polymer behavior of adsorbed proteins (16 -17) was not included in the modeling of the experimental results and also that no measurement of protein surface concentration was performed.…”

Scaling of the Kinetics of Slow Aggregation and Gel Formation for a Fluorinated Polymer Colloid

“…Among the various interesting phenomena that can be observed in colloidal dispersions, aggregation and gel formation − play a prime role in many applications and industrial processes . Aggregation can be initiated in various ways resulting in the formation of aggregates or clusters exhibiting a variety of structures.…”