title: Surface Properties of Aerated Ion-induced Whey Protein Gels.
abstract: Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of optimal properties for retaining air bubbles were characterized by similar surface roughness. The surface topography is mainly responsible for changes in the wettability. The contact angle of the probe liquid sample depends on the liquid surface tension components. An approach based on the contact angle hysteresis (CAH) is suitable for determining the total value of the apparent surface free energy of such materials. An approach based on the components of apparent surface free energy (LWAB) only allows the calculation of the dispersion component and electron donor parameter of energy in the case of added magnesium and iron salt. Wettability, depending on the nature of the surface, can be described for the hydrophilic surface by the Wenzel model, and for the hydrophobic surface by the Cassie - Baxter model.
authors.affiliation: Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka Street 15, 20-950 Lublin, Poland.
authors.forename: Marta
authors.initials: M
authors.lastname: Tomczyńska-Mleko
authors.affiliation: Department of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland.
authors.forename: Konrad
authors.initials: K
authors.lastname: Terpiłowski
authors.affiliation: Department of Milk Technology and Hydrocolloids, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
authors.forename: Stanisław
authors.initials: S
authors.lastname: Mleko
authors.affiliation: Department of Herbology and Plant Cultivation Techniques, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland.
authors.forename: Cezary
authors.initials: C
authors.lastname: Kwiatkowski
authors.affiliation: Institute of Soil Science and Environmental Development, University of Life Sciences, Leszczyńskiego 7, 20-069 Lublin, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Kawecka-Radomska
keywords: Contact angle; Gel; Rheology; Roughness; Surface properties; Whey protein