New controlled release systems produced by self-assembly of biopolymers and colloidal particles at fluid-fluid interfaces

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L van den Berg, T van Vliet, E van der Linden, MAJS van Boekel, F van de Velde, Serum release: The hidden quality in fracturing composites FOOD HYDROCOLLOIDS 21 (2007) 420 ► Release of serum is important for many food systems such as meat products and its replacers, gels, vegetables and fruit, where serum release plays a clear role in the perception of juiciness. Nevertheless, this phenomenon and its consequences for large deformation and fracture behaviour have not been studied extensively for semi-solid food systems. It has been avoided in the experimental setup or it even has been neglected in analysis of the data. In this study mixed whey protein isolate/gellan gum gels were used as model systems. Gels were subjected to uniaxial compression and evaluated sensorically by a quantitative descriptive analysis panel. The latter showed that serum release was a dominant factor in sensory perception of the gels regarding mouthfeel attributes as slippery and watery. Compression experiments showed that serum release is related to microstructural characteristics of the gels. The serum release can be described by flow through a porous medium, starting from the Darcy's equation. It was demonstrated that the large deformation mechanical properties of the gels can be described better by correcting for the effect of serum release. Moreover, a relation between serum release, gel microstructure and sensory evaluation was established. (c) 2006 Elsevier Ltd. All rights reserved. [hide] Scientific Board Andreas Bausch  TU Munich, Germany ► Peter Fischer  ETH Zurich, Switzerland ► Anne-Marie Hermansson  SIK, Sweden ► Martin Kroger  ETH Zurich, Germany/Switzerland ► Erik van der Linden  Wageningen UR, The Netherlands ► Niklas Loren  SIK, Sweden ► Leonard Sagis  Wageningen UR, The Netherlands ► Erich Windhab  ETH Zurich, Switzerland ► Klaas-Jan Zuidam  Unilever, The Netherlands ► Scientific Stuff Manuela Duxenneuner  ETH Zurich, Switzerland ► Sophia Fransson  SIK, Sweden ► Nam-Phuong Humblet-Hua  Wageningen UR, The Netherlands ► Joeska Husny  ETH Zurich, Australia/Switzerland ► Orit Peleg  ETH Zurich, Israel/Switzerland ► Cyrille Vezy  TU Munich, Germany ► Varvara Mitropoulos  ETH Zurich, Switzerland ► Associated Scientists
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transmission electron micrographs JOURNAL OF MICROSCOPY-OXFORD 225 (2007) 10 ► J Brink, M Langton, M Stading, AM Hermansson, Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels FOOD HYDROCOLLOIDS 21 (2007) 409 ► C Lofgren, AM Hermansson, Synergistic rheological behaviour of mixed HM/LM pectin gels FOOD HYDROCOLLOIDS 21 (2007) 480 ►	login name password
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