Award details

Interactions in multiphase foods

Reference	BBS/E/F/04231048
Principal Investigator / Supervisor	Dr Margaret Robins
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	122,671
Status	Completed
Type	Institute Project
Start date	01/04/1999
End date	31/03/2000
Duration	12 months

Abstract

The aim of the project is to be able to predict the properties of multiphase foods from their ingredients and structure. The initial targets are oil-in-water emulsions containing polymer stabilisers. These structures are very important industrially and the phase behaviour of colloid- polymer mixtures is currently of considerable interest in the physics community. In the first year we will apply theoretical models to the creaming behaviour of polymer- aggregated emulsions, particularly those that display a delay period prior to separation. The dynamics and rearrangements of the concentrated cream layer will be simulated in collaboration with the Cavendish Laboratory. In parallel we will develop techniques to characterise the particle networks formed; NMR and MRI with Brian Hills, and light scattering in collaboration with Wilson Poon (Edinburgh) and Brian Vincent (Bristol). In subsequent years we will use the techniques to predict the time-evolution of the colloid-polymer structures, whose internal interactions and re- arrangements are crucial to their stability and textural properties

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

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search