Award details

Influence of hydrodynamic conditions pressure change and surface rheology on stability of aerated food protein systems

Reference	D10926
Principal Investigator / Supervisor	Professor Eric Dickinson
Co-Investigators / Co-Supervisors	Professor Brent Stuart Murray
Institution	University of Leeds
Department	School of Food Science and Nutrition
Funding type	Research
Value (£)	133,393
Status	Completed
Type	Research Grant
Start date	15/09/1999
End date	30/06/2003
Duration	45 months

Abstract

This joint project will investigate stability of model aerated food protein systems of well-defined bubble-size distributions taking account of hydrodynamic conditions, thermodynamic variables and surface chemistry of adsorbed layers. Experiments at Leeds will study (i) effect of area change on surface rheology of protein layers, (ii) zeta potentials and coalescence of bubbles at air-water interface, and (iii) effect of pressure jump on bubble size. Correlations between surface rheology and stability will be studied as a function of protein type, pH and film ageing. (Joint with grant D10927).

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

Associated awards:

D10927 Influence of hydrodynamic conditions pressure change and surface rheology on stability of aerated food protein systems

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