Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.707656
Title: Stabilisation of foams by particulate structures
Author: Lazidis, Aristodimos
ISNI:       0000 0004 6063 1373
Awarding Body: University of Birmingham
Current Institution: University of Birmingham
Date of Award: 2017
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Abstract:
This thesis aims to advance the knowledge on the effect that particulates of dairy (whey protein) and non-dairy (tricalcium phosphate) origin have on the stability of foams. The production of whey protein particulates was investigated via two separate routes. The first involved the preparation of whey protein gels which were subsequently freeze dried and then milled to powders. The second made use of the technology of creating fluid gels, used so far with polysaccharide based colloids, to fabricate whey protein fluid gels. In both cases, the systems obtained demonstrated the ability to create foams with significantly higher stability than native whey protein. Fluid gel systems were identified as the most industrially relevant systems and the possibility to produce powder formulations from them was explored via employing two different methods, spray drying and agglomeration drying. Ultimately, the design of hydrophobic particles from non-dairy food grade materials and their ability to adsorb on the air/water interface and stabilise foams was studied. The hydrophobicity of tricalcium phosphate (TCP) particles was modified by electrostatically binding ionic surfactant (lauric arginate ether - LAE) molecules on its surface. The behaviour of the particle-surfactant systems in terms of foaming ability and stability was investigated.
Supervisor: Not available Sponsor: Engineering and Physical Sciences Research Council (EPSRC) ; Nestle
Qualification Name: Thesis (D.Eng.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.707656  DOI: Not available
Keywords: TP Chemical technology
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