Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin.

In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin-levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy.

Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonance.

Encapsulation is an established technique to protect sensitive materials from environmental stress. In order to understand the physical protection mechanism against oxidation, knowledge about the powder microstructure is required. Time domain-nuclear magnetic resonance (TD-NMR) has the potential to determine the surface oil (SO) and droplet size distribution by relaxation and restricted self-diffusion, respectively.

Quantification of lactose using ion-pair RP-HPLC during enzymatic lactose hydrolysis of skim milk.

The correct labelling of dairy foods as "lactose-free" requires a suitably sensitive and valid analytical method for the quantification of lactose in complex food matrices. Thus, an ion-pair RP-HPLC method for the simultaneous determination of lactose, glucose and galactose in original skim milk was investigated. The samples derived from an enzymatic lactose hydrolysis approach (0.