Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet

Sadek, Céline; Schuck, Pierre; Fallourd, Yannick; Pradeau, Nicolas; Jeantet, Romain; Floch-Fouéré, Cécile Le

doi:10.1016/j.foodhyd.2015.06.016

Cited by 40 publications

(35 citation statements)

References 38 publications

(41 reference statements)

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“…Depending on the chemical and physical properties of the solute and the external conditions, later on different surface instabilities occur such as buckling, invagination, delamination and cracks [25]. Sadek et al [26][27][28] investigated on the drying dynamics of pendant droplets made of the two main milk proteins, whey proteins and casein micelles. For that purpose, the concentrated protein solution drop was hanged to a micropatterned substrate and exposed to stressful conditions (relative humidity, RH, below 5%).…”

Section: Single Droplet Studies Of Dairy Particle Formationmentioning

confidence: 99%

Drying colloidal systems: Laboratory models for a wide range of applications

et al. 2018

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Abstract. The drying of complex fluids provides a powerful insight into phenomena that take place on time and length scales not normally accessible. An important feature of complex fluids, colloidal dispersions and polymer solutions is their high sensitivity to weak external actions. Thus, the drying of complex fluids involves a large number of physical and chemical processes. The scope of this review is the capacity to tune such systems to reproduce and explore specific properties in a physics laboratory. A wide variety of systems are presented, ranging from functional coatings, food science, cosmetology, medical diagnostics and forensics to geophysics and art.

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Section: Single Droplet Studies Of Dairy Particle Formationmentioning

confidence: 99%

Drying colloidal systems: Laboratory models for a wide range of applications

et al. 2018

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“…Inlet air temperature (°C) 190 AE 2 Outlet air temperature (°C) 81 AE 3.4 Inlet air atomiser flow rate (L/min) 30 AE 1.0 Inlet hot air flow rate (m 3 /min) 0.9 AE 0.1 Product flow rate (L/h) 1.0 AE 0.1 Product temperature (°C) 45 AE 2.0 Relative humidity of outlet air (%) 10.6 AE 1.7 Absolute humidity of outlet air (g(water)/kg(dry air)) 33.3 AE 0.8 Figure 1 shows the scanning electron microscopy images of the freshly produced powder samples. All samples presented particles with a deflated and wrinkled morphology, which is typical for CMs powders, as described by Sadek et al (2016). The cross-linking process, the samples' pH and the addition of phenolic extract did not affect the droplet-to-particle transition, which was dictated by the CM mechanical properties (Sadek et al 2016).…”

Section: Parameters Conditionmentioning

confidence: 79%

Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying

Nogueira

Tavares

Casanova

et al. 2020

Int J of Dairy Tech

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Phenolic compounds from jaboticaba (Plinia jaboticaba) fruit were encapsulated by spray drying using transglutaminase cross-linked casein micelles as encapsulating agents. The encapsulations were performed at pH 2.0 and pH 7.0. The addition of phenolic compounds did not dramatically alter the water activity or the morphology of the obtained powders. Despite some degradation of the phenolic compounds encapsulated with the cross-linked casein micelles at pH 2.0 during the spray-drying process, the compounds' antioxidant capacity remained stable after drying. The results clearly demonstrate the potential use of cross-linked casein micelles as encapsulation agents at highly acidic conditions.

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“…In particular, considerable progress has been made to elucidate the drying process in solutions of biocolloids. For instance, some of our previous works [31][32][33] dealt with the drying of the two main milk protein classes, i.e. whey proteins (observed in form of isolates, WPI) and casein micelles (observed in form of native phosphocaseinates, NPC), using both spray and single droplet approach.…”

Section: Introductionmentioning

confidence: 99%

“…Both experimental approaches highlighted that the drying of WPI and NPC under controlled experimental conditions leads to two clearly noticeable types of morphology: dense, wrinkled particles for NPC and hollow, spherical particles for WPI. 33,41 These specific shapes result from the occurrence of distinct types of surface instabilities during the desiccation. Such selective behaviors suggested that casein micelles could behave like soft colloids, thus conferring a ductile character to the dried samples.…”

Section: Introductionmentioning

confidence: 99%