title: Stability of aqueous food grade fibrillar systems against pH change.
abstract: We report that the stability of an aqueous food grade fibril system upon pH change is affected by the presence of peptides that are formed during the process of fibril formation. We discuss several other relationships between food relevant properties and nano-scale characteristics, and compare these relationships for aqueous fibril systems to those of oil based fibril systems. In such fibril systems, dynamics, self-organisation, and sensitivity to external conditions, play an important role. These aspects are common to complex systems in general and define the future challenge in relating functional properties of food to molecular scale properties of their ingredients.
authors.affiliation: Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, NL-6703 HD Wageningen, The Netherlands.
authors.forename: Ardy
authors.initials: A
authors.lastname: Kroes-Nijboer
authors.forename: Hassan
authors.initials: H
authors.lastname: Sawalha
authors.forename: Paul
authors.initials: P
authors.lastname: Venema
authors.forename: Arjen
authors.initials: A
authors.lastname: Bot
authors.forename: Eckhard
authors.initials: E
authors.lastname: Flöter
authors.forename: Ruud
authors.initials: R
authors.lastname: den Adel
authors.forename: Wim G
authors.initials: WG
authors.lastname: Bouwman
authors.forename: Erik
authors.initials: E
authors.lastname: van der Linden
mesh_terms: D000818:Animals; D002417:Cattle; D004591:Electrophoresis, Polyacrylamide Gel; D005502:Food; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry* / Q000648:ultrastructure; D046529:Microscopy, Electron, Transmission; D009821:Oils / Q000737:chemistry; D010455:Peptides / Q000737:chemistry*; D011487:Protein Conformation; D055550:Protein Stability; D014867:Water / Q000737:chemistry
chemical_list: D007782:Lactoglobulins; D009821:Oils; D010455:Peptides; D014867:Water