Chemistry Reference
In-Depth Information
Chapter 33
Surface Topography of Heat-Set Whey
Protein Gels: Effects of Added Salt and
Xanthan Gum
Jianshe Chen, Eric Dickinson, Thomas Moschakis and Kooshan
Nayebzadeh
PROCTER DEPARTMENT OF FOOD SCIENCE, UNIVERSITY OF
LEEDS, LEEDS LS2 9JT, UK
33.1 Introduction
Surface topographic properties have a huge impact on the appearance and
physical characteristics of food (and non-food) materials. The visual appear-
ance and surface texture of a food product are primarily determined by its
surface roughness, its surface moistness, and its surface oiliness, as well as by its
geometric shape and colour. The oral perception of smoothness, grittiness, and
juiciness of the food is greatly influenced by the contact that the food makes
with the surface of the tongue and palate.
The surface of a man-made material can be created by either a physical
process or a chemical process. In the former case, a mechanical force is
applied to remove the external layer of the material and so to create a surface
with designed characteristics (roughness/smoothness, glossiness, etc.). Mate-
rials in this category are often hard and non-deformable, such as steel, glass,
wood, etc. The tribological properties and characterization of such materials
have been studied extensively and are well reported in the literature.
1
Surface
creation by a chemical process involves those cases where the surface of the
material is created by assembly of molecules or colloidal particles through
mechanisms of surface adsorption, deposition, interaction, or aggregation.
The properties of such a surface are influenced not only by the chemical
composition at the surface, but also by the interactions between the surface
components. Assembled particle systems have received considerable attention
in recent years with the growing interest in nanoparticle materials. But so far
there has been limited research on the surface creation of assembled particle
systems.
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