Award details

Controlled Stabilisation and destabilisation at interfaces

Reference	BBS/E/F/00041229
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	697,410
Status	Completed
Type	Institute Project
Start date	01/04/2000
End date	31/03/2005
Duration	60 months

Abstract

The stability and functionality of foams and emulsions is highly dependent on interfacial properties. Most food systems require a stable interface to impart long term physical stability to the product. However, in many dairy based products (e.g. whipped cream and ice cream), instability is deliberately induced to create partially-coalesced, particulate networks which add significant texture. This clearly involves a change in the physical nature of the interface, but the process is not well understood. This project aims to understand the molecular basis of the interfacial rheology and interfacial dynamics in real food systems, and how these interfacial properties influence the stability and instability of food foams and emulsions

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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