Serum separation and structure of depletion- and bridging-flocculated emulsions: a comparison

Blijdenstein, T.B.J.; Winden, A.; Vliet, T. van; Linden, Erik van der; Aken, George A. van

doi:10.1016/j.colsurfa.2004.07.002

Cited by 65 publications

(45 citation statements)

References 23 publications

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“…12 Several authors have studied the whey protein-CMC interactions at the droplet surfaces in o/w emulsions. 11,[13][14][15] Creep and recovery test can be used to study the viscoelastic properties of aqueous and milk systems. They could help to understand the possible internal structure of the aqueous and milk systems and the structural variations associated with the introduction of changes in composition.…”

Section: Introductionmentioning

confidence: 99%

Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

Bayarri

Dolz

Hernández

2009

J of Applied Polymer Sci

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Carboxymethyl cellulose (CMC) is an anionic polysaccharide used mainly as stabilizer and thickener agent. The purpose of this study was to investigate the effect of CMC concentration on viscoelasticity of dairy and aqueous model systems through the analysis of creep and recovery tests. The viscoelastic properties of different concentrations of CMC (0.75, 1.00, 1.25, and 1.50% w/w) in two milk systems (skimmed milk and whole milk) were compared with those of the same concentration of biopolymer in aqueous solution. Creep curves were fitted to a six parameter mechanical model (Burger þ Kelvin-Voigt), whereas an empirical equation was used for recovery. The creep and recovery properties of samples were clearly affected by both the type of dispersing media and the CMC concentration. The whole-milk system was more elastic than both the biopolymer (CMC) aqueous solution and the skimmed-milk sample, indicating that in wholemilk samples some new interactions could take place between macromolecules.

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Section: Introductionmentioning

confidence: 99%

Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

Bayarri

Dolz

Hernández

2009

J of Applied Polymer Sci

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“…Most droplets are flocculated (at a dropletdroplet separation distance h = 0) when the depletion 48 The aggregates formed during this depletion flocculation are generally weak, reversible and flexible. 49,50 When emulsions are stabilized by negatively charged species or when non-ionic surfactants are orally processed, the likelihood of depletion flocculation dominates because of the presence of anionic mucin molecules. Interestingly, Silletti et al 26 reported that highly negatively charged emulsions, such as sodium dodecyl sulphate (SDS)-stabilized and Panodan-stabilized emulsions, showed no signs of aggregation in the presence of human saliva.…”

Section: Depletion Flocculationmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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“…Interestingly, the value of G′ at 180 min after rennet addition (Table 1) was only slightly different from that of skim milk gels indicating that the casein micelles drove and carried the formation of the network and that the fat globules were mostly unaffected by its existence and did not contribute to the rheological characteristics of the gel. It is accepted in literature that the presence of other colloidal particles (fillers) modulates the mechanical properties of the gel network (van Vliet 1988; Blijdenstein et al 2004;Ring and Stainsby 1982). Therefore, the rheological behaviour of the filled gels will depend on the structural properties of the gel matrix and of the filler particles (Tolstoguzov and Braudo 1983).…”

Section: Nacas-and Wpi-stabilised Fat Globules In Recombined Milkmentioning

confidence: 99%

Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate

Gaygadzhiev

Corredig

Alexander

2011

Dairy Science & Technol.

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Serum separation and structure of depletion- and bridging-flocculated emulsions: a comparison

Cited by 65 publications

References 23 publications

Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

Oral processing of emulsion systems from a colloidal perspective

Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate

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