| EPSRC Reference: |
GR/S01566/01 |
| Title: |
Structuring and Shear-Induced Breakdown of Food Colloids: Ingredient Optimization and Novel Processing |
| Principal Investigator: |
Dickinson, Professor E |
| Other Investigators: |
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| Project Partners: |
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| Department: |
School of Food Science and Nutrition |
| Organisation: |
University of Leeds |
| Scheme: |
Faraday (PreFEC) |
| Starts: |
01 May 2003 |
Ends: |
30 April 2006 |
Value (£): |
144,592
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| EPSRC Research Topic Classifications: |
| Complex fluids & soft solids |
Food structure/composition |
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| EPSRC Industrial Sector Classifications: |
| Food and Drink |
No relevance to Underpinning Sectors |
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Summary on Grant Application Form |
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Gel-like structures will be produced from aggregation of liquid-like systems containing casein micelle particles and/or milk protein-coated emulsion droplets in the presence and absence of hydrocolloid polymers (gelatin or pectin). Depending on system composition, aggregation will be induced by heating, cooling, pH reduction, or high-pressure processing. In the case of oil-in-water emulsions, the effects of replacing disordered caseins by globular whey proteins will be systematically investigated, as will the influence of ionic strength and calcium ion content.Microstructures of emulsions and gels will be observed by confocal laser scanning microscopy as a function of ageing time and shear history. Images will be analysed for particle-size distribution, pore-size distribution, aggregate sizes and shapes, and fractal dimensionality. Particular attention will be directed towards effects of ingredient composition and processing history on gel structure heterogeneity and kinetics of phase separation.In controlling texture, use will be made of high-pressure processing to disrupt casein micelles and to enhance gelation of casein micellar dispersions in the presence of sugars and hydrocolloids. Effects of heating rate to influence the microstructure of globular protein gels and emulsion gels will be explored to understand differences between novel methods (microwave heating, electrical resistance heating) and conventional cooking procedures.
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Key Findings |
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This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk
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Potential use in non-academic contexts |
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This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk
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Impacts |
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| Description |
This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk |
| Summary |
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| Date Materialised |
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Sectors submitted by the Researcher |
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This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk
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| Project URL: |
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| Further Information: |
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| Organisation Website: |
http://www.leeds.ac.uk |