Award details

Interfacial microstructure in mixed protein layers from atomic force microscopy and brownian dynamics simulation

Reference	D13961
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 (£)	134,844
Status	Completed
Type	Research Grant
Start date	01/11/2001
End date	01/11/2004
Duration	36 months

Abstract

The evolving microstructure of mixed protein layers will be probed for the first time by a combination of imaging experiments and computer modelling. Atomic force microscopy of protein/protein and protein/surfactant systems will indicate the mechanistic basis of competitive displacement behaviour as a function of system composition, solution conditions (pH, ionic strength), surface type (oil- water, air-water) and processing conditions (heating, high pressure). Brownian dynamics simulations of crosslinked gel-like protein layers will quantify the effect of particle interactions on interfacial structure and rheology. This integrated approach will provide new insight as to how protein molecular interactions affect the stability of food emulsions and foams. (Joint with grant 218/D14067.)

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:

D14067 Interfacial microstructure in mixed protein layers from atomic force microscopy and brownian dynamics simulation

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