Stability of aqueous food grade fibrillar systems against pH change

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Journal Title, Volume, Page: 
Faraday Discussions, 158, p. 125 - 138.
Year of Publication: 
2012
Authors: 
Hassan Sawalha
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, NL-6703 HD Wageningen, The Netherlands
Current Affiliation: 
Chemical Engineering Department, An-Najah National University, Nablus, Palestine
Paul Venema
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, NL-6703 HD Wageningen, The Netherlands
Ardy Kroes-Nijboer
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, NL-6703 HD Wageningen, The Netherlands
Arjen Bot
Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands
Eckhard Flöter
Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands
Ruud den Adel
Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands
Wim G. Bouwman
Department of Radiation, Radionuclides & Reactors, Faculty of Applied Sciences, Delft University of Technology, Mekelweg 15, NL-2629 JB Delft, The Netherlands
Erik van der Linden
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, NL-6703 HD Wageningen, The Netherlands
Preferred Abstract (Original): 
We report that the stability of an aqueous food grade fibril system upon pH change is affected by the presence of peptides that are formed during the process of fibril formation. We discuss several other relationships between food relevant properties and nano-scale characteristics, and compare these relationships for aqueous fibril systems to those of oil based fibril systems. In such fibril systems, dynamics, self-organisation, and sensitivity to external conditions, play an important role. These aspects are common to complex systems in general and define the future challenge in relating functional properties of food to molecular scale properties of their ingredients.