Protein particle fillers in non-aqueous media: procolate

固体在非水介质中的分散是一个具有挑战性的话题，无论是在理解颗粒之间的相互作用还是这如何影响材料性质方面，例如，稳定性和机械性能，而且在这些系统的表征方面，例如，颗粒大小和聚集，微观结构和内部传输特性。该项目旨在更好地了解这种材料在填充脂肪基质的背景下：添加不溶性植物蛋白颗粒的巧克力。因此，非水相是可可脂的复杂混合物，通常在室温下为固体，但在口腔温度下熔化，而填充剂是脂不溶性蛋白质。这将有助于开发更健康的产品，即低糖和低脂肪，但蛋白质含量也更高，同时保持传统巧克力的质地和融化特性，这一点迄今为止似乎很难实现。我们的策略将是测试胶体颗粒的行为，以及表征的亲水性和疏水性颗粒的范围内，在一个代表性的可可脂相，然后将这种理解扩展到高度纯化的植物蛋白颗粒，并最终测试这些发现不太纯的蛋白质颗粒粉末。技能/培训学生将接受核心软物质表征技术的优秀培训：剪切流变学和质地分析;粒度测量技术-特别是在非水介质中;用于识别痕量组分和聚集状态的最先进的共聚焦显微镜;最先进的低温和非低温SEM和TEM技术; SAXS/WAXS技术和分析方面的培训，以便能够利用位于Diamond的Diamond利兹（DLS）SAXS/WAXS设施。将这些测量与感官特性联系起来将主要基于雀巢（约克），但将鼓励学生尽可能参与这些方面，以获得将此类工作转化为行业的理解和经验。该学生将成为世界上主要食品胶体组的一员，并有资格加入利兹的布拉格材料科学中心。将有机会在约克的雀巢产品技术中心糖果店度过一段时间，很可能在洛桑的雀巢国际研究总部，再加上学生将被鼓励与世界各地的其他相关领先的学术团体，我们有联系。

The dispersion of solids in non-aqueous media is a challenging topic, both in terms of understanding the interactions between the particles and how this affects material properties, e.g., stability and mechanical properties, but also in terms of characterization of such systems, e.g., particle size and aggregation, microstructure and internal transport properties. This project seeks to develop a better understanding of such materials in the context of a filled fatty matrix: chocolate with added insoluble plant protein particles. Thus the non-aqueous phase is the complex mixture of cocoa lipids, generally solid at room temperature but melting at mouth temperature, whilst the filler is lipid-insoluble protein. This will aid development of products that are more healthy in terms of lower sugar and fat, but also higher in protein, whilst maintaining the texture and melting attributes of traditional chocolate, which so far seems difficult to achieve. Our strategy will be to test colloidal particle behaviour on a range of well characterized hydrophilic and hydrophobic particles in a representative cocoa butter phase, then extend this understanding to highly purified plant protein particles and finally test these findings on less pure protein particle powders. Skills/training The student will receive excellent training in core soft matter characterization techniques: shear rheometry and texture analysis; particle sizing techniques- particularly in non-aqueous media;state of the art confocal microscopy for identifying trace components and the state of aggregation; state of the art cryo- and non-cryo SEM and TEM techniques; training in SAXS/WAXS techniques and analysis enabling exploitation of the special Diamond Leeds (DLS) SAXS/WAXS facility based at Diamond. Linking these measurements with sensory properties will be largely based in Nestlé (York), but the student will be encouraged to engage with these aspects as far as possible to gain understanding and experience of the translation of such work to industry. The student will be part of the major food colloids group in the world and eligible to join the Bragg Centre for Material Science at Leeds. There will be the opportunity to spend time at Nestlé Product Technology Centre Confectionery in York, and quite possibly at Nestlé's International Research Headquarters in Lausanne, plus the student will be encouraged to engage with other relevant leading academic groups around the World with which we have links.