Award details

Rheology and structure of emulsion gels containing milk proteins and surfactants

Reference	D02287
Principal Investigator / Supervisor	Professor Eric Dickinson
Co-Investigators / Co-Supervisors
Institution	University of Leeds
Department	School of Food Science and Nutrition
Funding type	Research
Value (£)	152,206
Status	Completed
Type	Research Grant
Start date	01/05/1995
End date	01/05/1998
Duration	36 months

Abstract

Controlled aggregation converts a concentrated protein-stabilised liquid emulsion into a viscoelastic structured emulsion gel. This project will study the experimental shear rheology of milk protein emulsion gels formed by heating, by pH change, by addition of calcium ions, or by enzymic cross-linking. A Brownian dynamics computer simulation will calculate the influence of interparticle forces on the structure, porosity and rheology of a model three- dimensional particle gel. Experimental rheological data in the presence and absence of small- molecule surfactants will be related to simulated gel structures and to the competitive adsorption of proteins and surfactants at the oil-water interface.

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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