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Food Colloids 2008 - Creating Structure, Delivering Functionality
Appl. Rheol. 18:5 (2008) 315-316 ►
► Cite this publication as follows:
Fischer P, Nicolai T: Food Colloids 2008 - Creating Structure, Delivering Functionality, Appl. Rheol. 18 (2008) 315.
Anne Pitkowski, Taco Nicolai, Dominique Durand
Shear flow and large amplitude oscillation shear study of solutions of aggregating micellar casein particles
Appl. Rheol. 18:2 (2008) 23050 (7 pages) ►
Small micellar casein particles were formed in aqueous solutions of native casein after addition of polyphosphate. These socalled submicelles aggregated and gelled with a rate that increased with increasing temperature.The evolution of the viscosity during this process was determined at constant shear rate or shear stress. When applying a small shear stress the viscosity increased strongly until the shear rate became immeasurably slow, but when the applied shear stress exceeded a critical value (σc) the aggregates broke up and the viscosity reached a maximum. At longer times the viscosity decreased rapidly at first, followed by a very slow decrease. sc was independent of the shear rate and heating temperature, but increased strongly with increasing casein concentration.At constant shear rate the stress remained close to σc, but fluctuated irregularly.After cessation of shear flow, gels were formed rapidly. Oscillation shear measurements for σ > σc showed a strongly non-linear response at the time of maximum viscosity.► Cite this publication as follows:
Pitkowski A, Nicolai T, Durand D: Shear flow and large amplitude oscillation shear study of solutions of aggregating micellar casein particles, Appl. Rheol. 18 (2008) 23050.
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