Cornelus G. de Kruif

TL;DR: The structure of the concentrated polymer phase seems to resemble a continuous polymer phase in which the protein can diffuse around, as well as the individual polysaccharide molecules, which resembles the behaviour of a (viscous) concentrated particle dispersion.

TL;DR: This paper showed that the hardness of cold set protein gels is determined by the number of thiol groups rather than by the size of the aggregates or other structural features, and that the effect of the presence of native non-aggregated protein on the final gel properties can be excluded, since most protein participated in the formation of a protein network.

TL;DR: In this paper, the viscoelastic properties of coacervates were studied at various pH values, and it was shown that the viscosity of the WP/GA co-acervate exhibited a surprisingly low shear-rate dependence, especially at pH 4.0.

TL;DR: In this article, the formation of larger disulfide-linked protein structures during acidification at ambient temperature was demonstrated by analytical methods, which attributed significantly to the mechanical properties of acid milk gels, resulting in gels with an increased storage modulus and hardness.

TL;DR: In this paper, the authors studied the effect of the oil concentration on the friction coefficient of emulsion-filled gels and filled gels, and found that the effect depends on the molecular properties of the gelling agent and the breakdown behavior of the gel matrix.