This thesis seeks to augment the understanding of gelled micro-particulate suspensions known as sheared/fluid gels, by investigating the use of dairy proteins (whey, WPI) as the gelling material. The research used a microstructural approach to probe the underlying design principles governing the formation, and subsequent material properties of WPI microgel systems. The work initially focused on preparing suspensions through both thermal and cold-set approaches. By controlling two key processing parameters: shear and gelling rate, it was shown that a range of suspension properties could be produced. In both cases, it was demonstrated that structural characteristics could be controlled, for tailored rheologies. The shear technology was then applied to a more complex system of oil and whey protein, resulting in the formation of microcapsules; as the WPI gelled around the oil droplets in a core-shell model. Again, controllable structural properties were obtained, however, the lipophilic core provided a reservoir for potential delivery. This multi-functional formulation was then investigated under gastro-intestinal conditions, highlighting controllable release as a function of the type of oil used in production. Therefore, the potential use of WPI/WPI-oil micro-particles have been presented as a multi-functional composite for both structure and delivery within food ingredients.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:742664 |
| Date | January 2018 |
| Creators | Moakes, Richard John Asa |
| Publisher | University of Birmingham |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Source | http://etheses.bham.ac.uk//id/eprint/8160/ |
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