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Titel:

Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Andlinger, David J.; Bornkeßel, Alina Claire; Jung, Isabella; Schroeter, Baldur; Smirnova, Irina; Kulozik, Ulrich
Abstract:
Aerogels are highly porous structures created from hydrogels by solvent exchange and supercritical CO2 drying. They can be produced from proteins and used for encapsulation of active ingredients. In this work, the structural relationship between various protein based hydrogels and aerogels was investigated. We compare egg white protein (EWP) and patatin rich potato protein isolates (PPI) in terms of gel and aerogel production thereof. Thereby, aerogels were produced for the first time from patat...     »
Stichworte:
hydrogel; microstructure; Patatin; Porosity; Rheology; Solvent exchange
Zeitschriftentitel:
Food Hydrocolloids
Jahr:
2021
Band / Volume:
112
Seitenangaben Beitrag:
106305
Volltext / DOI:
doi:10.1016/j.foodhyd.2020.106305
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