Print Email Facebook Twitter Small angle neutron scattering quantifies the hierarchical structure in fibrous calcium caseinate Title Small angle neutron scattering quantifies the hierarchical structure in fibrous calcium caseinate Author Tian, B. (TU Delft RST/Neutron and Positron Methods in Materials) Wang, Zhaojun (Wageningen University & Research) de Campo, Liliana (Australian Nuclear Science and Technology Organisation) Gilbert, Elliot P. (Australian Nuclear Science and Technology Organisation; University of Queensland) Dalgliesh, Robert M. (Rutherford Appleton Laboratory) Velichko, E. (TU Delft RST/Neutron and Positron Methods in Materials) van der Goot, Atze Jan (Wageningen University & Research) Bouwman, W.G. (TU Delft RST/Neutron and Positron Methods in Materials) Date 2020 Abstract Pronounced fibres are formed through simple shearing of a dense calcium caseinate dispersion. Both mechanical tests and scanning electron microscopy images demonstrate that the material is anisotropic. It is hypothesised that calcium caseinate aggregates, under shear, align into micro-fibres and bundle further into a hierarchical structure. Yet no direct evidence at the sub-micron length scale can support the assumption. Small angle neutron scattering (SANS) experiments were conducted on calcium caseinate samples prepared at different conditions. Analysis of the SANS data revealed that the micro-fibres have a diameter of ∼100nm and a length of ∼300nm. The addition of enzyme and air contributed to longer and thinner micro-fibres. Furthermore, the extent of fibre alignment at the micro-scale and the macroscopic anisotropy index followed the same trends with varying processing conditions. It is concluded that the material does indeed possess a hierarchical structure and the micro-fibres are responsible for the anisotropy on the macro-scale. Subject Anisotropic Guinier–Porod modelCalcium caseinateFibrous structureMechanical propertySmall angle neutron scattering (SANS) To reference this document use: http://resolver.tudelft.nl/uuid:6b7d0615-a043-4d3c-838d-b0799e9ce481 DOI https://doi.org/10.1016/j.foodhyd.2020.105912 ISSN 0268-005X Source Food Hydrocolloids, 106 Part of collection Institutional Repository Document type journal article Rights © 2020 B. Tian, Zhaojun Wang, Liliana de Campo, Elliot P. Gilbert, Robert M. Dalgliesh, E. Velichko, Atze Jan van der Goot, W.G. Bouwman Files PDF 1_s2.0_S0268005X19326736_main.pdf 2.52 MB Close viewer /islandora/object/uuid:6b7d0615-a043-4d3c-838d-b0799e9ce481/datastream/OBJ/view