The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures

Structuring dairy systems through high pressure processing

“…Studies on the gelation of hydrocolloid mixtures by HPP have been a growing trend for the last two decades (Hemar et al, 2010). HPP offers greater choices of processing variables, i.e., pressure, time, temperature, and pressure release rate; hence, more unique properties can be obtained (Michel et al, 2001).…”

“…The published studies can be grouped into casein-rich materials (Famelart et al, 1998;Fertsch et al, 2003;Hinrichs, 2007;Keim et al, 2006;Kumeno et al, 1993) and whey-proteinrich materials (Famelart et al, 1998;Fertsch et al, 2003;Kanno et al, 1998;Lee et al, 2006;Ngarize et al, 2005;Patel et al, 2005;Van Camp and Huyghebaert, 1995). A lower number of studies are available for the mixed systems, comprising of dairy and non-dairy matrices (Dickinson and James, 2000;Dumay et al, 1999;Hemar et al, 2010;Michel et al, 2001;Rademacher et al, 2003;Walkenström and Hermansson, 1997b;Zasypkin et al, 1996).…”

Microfibrous silver-coated polymeric scaffolds with tunable mechanical properties

“…9,10 Such scaffolds, albeit having a high degree of biocompatibility, are oen plagued by a low shear modulus. They cannot withstand any tension or shearing without spreading due to their shear-thinning property (gelatin) 11 or low mechanical strength (collagen 12 or alginate 13 ). Synthetic polymers however oen offer higher mechanical properties than natural hydrogels.…”

Applications of Confocal Laser Scanning Microscopy (CLSM) in Foods

“…While, the former is motivated by the fact that polysaccharides and proteins almost always coexist in food products, the later is motivated by the need to preserve food products and extend their shelf-life, without affecting their organoleptic and nutritional properties. To explore both aspects, Hemar et al [15] performed an experimental study on the effect of High Hydrostatic Pressure on the flow behavior of skim milk-gelatin mixtures. The mixtures which contained 0-1 wt.% gelatin were subjected to different pressures (0-600 MPa) for 15 min at an initial temperature of 5 °C.…”