New directions towards structure formation and stability of protein-rich foods from globular proteins

Influence of dairy proteins on textural changes in high-protein bars

“…The formation and control of micro-and macro-structures in concentrated food systems is still poorly understood (Purwanti, Van der Goot, Boom, & Vereijken, 2010) and scientific appreciation of the length scale differences involved in solid food materials remains a considerable challenge (Ubbink, Burbridge, & Mezzenga, 2008). All soft matter, is in principle, thermodynamically unstable (Van der Sman & Van der Goot, 2009), which leads invariably to age-related, structural and textural change, one manifestation of which is hardening.…”

Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties

“…It is important to know to what extent this new component modifies the product, affecting its sensory properties. In the case of macromolecules such as polysaccharides or proteins, changes in composition can affect product structure in particular, modifying both rheological behaviour and perceived texture (Dickinson, 2007;Purwanti, van der Goot, Boom, & Vereijken, 2010).…”

Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant–oil–water mixtures: Phase inversion temperature method

“…The size of the protein particles produced using the PIT-templating method developed in this 376 study (around 1 to 10 µm) were appreciably larger than those that can be produced from globular 377 proteins using antisolvent precipitation (around 0.1 to 10 µm) (Joye & McClements, 2013) or 378 controlled thermal denaturation (around 0.1 to 10 µm) (Jones & McClements, 2010), but were 379 fairly similar in size to those that can be produced by extrusion methods (around 1 to 100 µm) 380 (Purwanti, et al, 2010;Saglam, et al, 2014). In principle, it should be possible to tailor the size 381 of the protein particles produced using the PIT-templating method by controlling the 382 temperature.…”