Rheology of protein-stabilised emulsion gels envisioned as composite networks 1– Comparison of pure droplet gels and protein gels
| Autor: | Paul S. Clegg, Marion Roullet, William J. Frith |
|---|---|
| Přispěvatelé: | Unilever R&D, SUPA School of Physics and Astronomy [Edinburgh], University of Edinburgh |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Materials science
FOS: Physical sciences 02 engineering and technology Condensed Matter - Soft Condensed Matter 010402 general chemistry 01 natural sciences Viscoelasticity Biomaterials Viscosity Colloid Colloid and Surface Chemistry Rheology [CHIM]Chemical Sciences Condensed Matter - Materials Science Caseins Materials Science (cond-mat.mtrl-sci) Dynamic mechanical analysis 021001 nanoscience & nanotechnology Microstructure 0104 chemical sciences Surfaces Coatings and Films Electronic Optical and Magnetic Materials Chemical engineering Emulsion Volume fraction Soft Condensed Matter (cond-mat.soft) Emulsions 0210 nano-technology Gels |
| Zdroj: | Journal of Colloid and Interface Science Journal of Colloid and Interface Science, Elsevier, 2020, 579, pp.878-887. ⟨10.1016/j.jcis.2020.05.004⟩ Roullet, M, Clegg, P & Firth, W J 2020, ' Rheology of protein-stabilised emulsion gels envisioned as composite networks. 1-Comparison of pure droplet gels and protein gels ', Journal of Colloid and Interface Science, vol. 579, pp. 878-887 . https://doi.org/10.1016/j.jcis.2020.05.004 |
| ISSN: | 0021-9797 1095-7103 |
| DOI: | 10.1016/j.jcis.2020.05.004⟩ |
| Popis: | Protein-stabilised emulsion gels can be studied in the theoretical framework of colloidal gels, because both protein assemblies and droplets may be considered as soft colloids. These particles differ in their nature, size and softness, and these differences may have an influence on the rheological properties of the gels they form. Pure gels made of milk proteins (sodium caseinate), or of sub-micron protein-stabilised droplets, were prepared by slow acidification of suspensions at various concentrations. Their microstructure was characterised, their viscoelasticity, both in the linear and non-linear regime, and their frequency dependence were measured, and the behaviour of the two types of gels was compared. Protein gels and droplet gels were found to have broadly similar microstructure and rheological properties when compared at fixed volume fraction, a parameter derived from the study of the viscosity of the suspensions formed by proteins and by droplets. The viscoelasticity displayed a power law behaviour in concentration, as did the storage modulus in frequency. Additionally, strain hardening was found to occur at low concentration. These behaviours differed slightly between protein gels and droplet gels, showing that some specific properties of the primary colloidal particles play a role in the development of the rheological properties of the gels. 27 pages, 6 figures |
| Databáze: | OpenAIRE |
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