23. Structure and kinetics of gelation of fibrin gels from light scattering

Sols of titania were obtained by the sol-gel method and their size profile was followed by dynamical light scattering. In the early stages of the reaction an unstable behavior was detected. After this unstable regime the particle size reaches a steady state where the sols have a constant size while increasing in number. Once the sol concentration reaches its overlap value, the gelation regime takes place. For samples prepared in this way Raman spectra and x-ray diffractometry were used to characterize the kinetics of crystallization of the material.

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Use of light scattering techniques to study the kinetics of precipitation of mineral acid casein from skim milk

Journal of Dairy Research ◽

10.1017/s0022029900026005 ◽

1988 ◽

Vol 55 (2) ◽

pp. 179-188 ◽

Cited By ~ 5

Author(s):

Mark S. Jablonka ◽

Peter A. Munro ◽

Geoffrey G. Duffy

Keyword(s):

Light Scattering ◽

Dynamic Equilibrium ◽

Skim Milk ◽

Particle Growth ◽

Mineral Acid ◽

Fibre Optics ◽

Third Phase ◽

Precipitation Ph ◽

Kinetics Of ◽

Open Pipe

SummaryTwo light scattering methods for monitoring the precipitation of casein from skim milk (9% w/w) with mineral acid are presented. Experiments were carried out at precipitation temperatures in the range 25–53 °C and precipitation pH values in the range 3·9–5·1. The initial stages of precipitation were explored using a light fibre optics system attached to a closed-loop acid/milk mixing system. The later stages of particle formation and growth were examined using a laser doppler anemometer attached to an open-pipe flow system. It was found that there was a lag initially, followed by a period of rapid particle growth. During a third phase a dynamic equilibrium between particle growth, break-up and shrinkage was established. A model for isoelectric casein precipitation based on these observations is proposed and discussed.

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Early stage kinetics of polyelectrolyte complex coacervation monitored through stopped-flow light scattering

Soft Matter ◽

10.1039/c6sm01979j ◽

2016 ◽

Vol 12 (44) ◽

pp. 9030-9038 ◽

Cited By ~ 18

Author(s):

Xiaoqing Liu ◽

Marie Haddou ◽

Isabelle Grillo ◽

Zohra Mana ◽

Jean-Paul Chapel ◽

...

Keyword(s):

Light Scattering ◽

Polyelectrolyte Complex ◽

Early Stage ◽

Stopped Flow ◽

Complex Coacervation ◽

Kinetics Of

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The research on the effect of the milk-clotting ferments of different origin on the milk clots formation

Food processing industry ◽

10.52653/ppi.2021.9.9.008 ◽

2021 ◽

pp. 27-29

Author(s):

Елена Евгеньевна Илларионова ◽

Александр Геннадьевич Кручинин ◽

Дарья Николаевна Калугина ◽

Светлана Николаевна Туровская

Keyword(s):

Detailed Analysis ◽

Milk Clotting ◽

Kinetics Of ◽

Kinetics Of Gelation ◽

Different Origin

Проведены исследования воздействия химозина, смеси химозина-пепсина и пепсина на коагуляционные свойства молока, а также его УФ-концентрата. По результатам эксперимента наилучшая эффективность сычужного свертывания отмечена в пробах с пепсином, однако для более глубокого анализа кинетики гелеобразования целесообразно применение реологических методов. We conducted the research on the effect of chymozin, mixtures of chymosin-pepsin and pepsin on the coagulation properties of milk, as well as its UV concentrate. According to the results of our experiment, samples with pepsin show the best efficiency of rennet clotting. However, it is advisable to use rheological methods to conduct a more detailed analysis of the kinetics of gelation.

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