In situ SAXS study of non-fat milk model systems during heat treatment and acidification.

Small-angle X-ray scattering (SAXS) was used to monitor structural changes induced by heat treatment and acid gelation in milk matrices with added whey protein concentrates (WPCs) and nano-particulated whey protein (NWP). In general, heat treatment was found to mainly affect whey protein components while pure casein micelles remained largely unaffected. Conversely, acidification mainly affected caseins while leaving pure whey protein components intact.

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing.

Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe different classes of molecules in situ, in complex food matrices, without employing fluorescent dyes. In this work confocal Raman microscopy was employed to observe microstructural changes occurring after freezing and thawing in high-moisture cheeses, and the observations were compared to those obtained with confocal laser scanning microscopy.

Effect of Temperature and Pressure on the Stability of Protein Microbubbles.

Protein microbubbles are air bubbles with a network of interacting proteins at the air-water interface. Protein microbubbles are commonly used in medical diagnostic and therapeutic research. They have also recently gained interest in the research area of food as they can be used as structural elements to control texture, allowing for the manufacture of healthier foods with increased consumer perception.

Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process.

The stability of protein microbubbles against addition of acid or surfactants was investigated. When these compounds were added, the microbubbles first released the encapsulated air. Subsequently, the protein shell completely disintegrated into nanometer-sized particles.