A novel application of neutron scattering on dairy products
A novel application of neutron scattering on dairy products
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中子散射在乳制品上的新应用
DOI：
10.1016/j.foodhyd.2006.02.008
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发表时间：
2007
影响因子：
10.7
通讯作者：
W. Bouwman
中科院分区：
文献类型：
--
作者：
R. Tromp;W. Bouwman
自旋回波小角中子散射(SESANS)已被成功地应用于研究浓缩、混浊的胶体悬浮液的结构而不需要稀释。在50 nm至3μm的距离范围内可观察到酪蛋白胶束的结构。获得了酪蛋白胶束在未稀释脱脂牛奶中的尺寸分布数据。这一分布与早先的观察结果相似。研究了模拟凝结(奶酪制作的早期阶段)和酸奶生产(酸化)的工艺所产生的酪蛋白凝胶的结构，发现它们没有太大的区别，酸奶凝胶的密度略低。
The successful application of spin echo small angle neutron scattering (SESANS) has been demonstrated for studying concentrated, turbid colloid suspensions with respect to their structure without dilution. The structure could be studied in a distance range between 50nm and 3μm. Data on the size distribution of casein micelles in non-diluted fat-free milk was obtained. This distribution is similar to earlier observations. The structure of casein gels resulting from processes aimed to simulate curdling (early stage of cheese making) and yoghurt production (acidification) was investigated and found to be not very different, the yoghurt gel being somewhat less dense.