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Volume 101, 1995
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Gelation of proteins from milk


We give a quantitative treatment of the destabilization of three types of milk protein dispersions. For this we consider the proteins as adhesive-hard-sphere bio-colloids. If the attractive interactions become strong enough the system passes the percolation threshold and gels. Macroscopic properties of these gels are studied by measuring viscoelasticity and permeability coefficients. These coefficients are related to structural (fractal) properties of the gels which were measured using scattering and confocal scanning laser microscopy (CLSM) techniques. The behaviour of the protein gels can be understood on a qualitative level.

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Article type: Paper
DOI: 10.1039/FD9950100185
Citation: Faraday Discuss., 1995,101, 185-200
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    Gelation of proteins from milk

    K. G. de Kruif, M. A. M. Hoffmann, M. E. van Marle, P. J. J. M. van Mil, S. P. F. M. Roefs, M. Verheul and N. Zoon, Faraday Discuss., 1995, 101, 185
    DOI: 10.1039/FD9950100185

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