Chemistry Reference
In-Depth Information
Blend sample (
i
)
(0wt% LBG-r phase)
Blend sample (
ii
)
(25wt% LBG-r phase)
(a)
(b)
Blend sample (
iii
)
(50wt% LBG-r phase)
Blend sample (
iv
)
(75wt% LBG-r phase)
(c)
(d)
Fig. 10.16
Showing photomicrographs of caseinate/LBG mixtures in the presence of
sucrose. Reproduced from Spyropoulos et al. (2010). Copyright 2010, with permission
from Elsevier.
increase of the maltodextrin phase. More recently, the inversion of non-
gelling systems has been reported (Portsch
et al
., 2009).
Fig. 10.17 shows data collected for the caseinate/LBG mixture with
different volumes of the two phases. When no LBG is present (i.e. the
pure caseinate phase), the viscosity simply reduces with shear rate as
would be expected. This is also true when 25% of the included LBG
phase is present. However, when 50% of both phases are present, then
at higher shear rates of 100 per second, the viscosity shows an increase
with shear rate. This is more clearly shown when 75% of the LBG
phase is present. It has been argued by the authors that this shows a
phase inversion in shear, so as the applied forces increase, the system
