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Probing the droplet cluster structure in acidified temperature‐cycled o/w emulsion gels by means of SESANS †
Author(s) -
Bot Arjen,
Duval Franck P.,
Duif Chris P.,
Bouwman Wim G.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01539.x
Subject(s) - emulsion , cluster (spacecraft) , chemistry , photographic emulsion , small angle neutron scattering , chemical physics , neutron scattering , chemical engineering , analytical chemistry (journal) , scattering , materials science , chromatography , optics , organic chemistry , physics , computer science , programming language , engineering , silver halide
Summary The structure of the emulsion droplet aggregates in whey‐protein‐stabilised oil‐in‐water (o/w) model emulsion gels was investigated using the novel spin‐echo small‐angle neutron scattering (SESANS) technique. This technique allows the assessment of the droplet cluster structure in an emulsion gel in terms of a density correlation function at relatively long length scales (∼100 nm–10 µm) compared with regular SANS. As an example, the effect of one/two homogenisation stages on emulsion droplet cluster structure was studied in relation to acidification and temperature cycling. It is found that temperature cycling and acidification induce bigger changes in emulsion droplet cluster structure than the application of one or two homogenisation stages, and the results are compared with droplet size measurements (by pfg‐NMR), firmness measurements and confocal microscopic images.