Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems

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dc.contributor.author Fan, Fanghui
dc.contributor.author Mou, Tian
dc.contributor.author Nurhadi, Bambang
dc.contributor.author Roos, Yrjö H.
dc.date.accessioned 2016-12-09T15:41:48Z
dc.date.available 2016-12-09T15:41:48Z
dc.date.issued 2016-10-27
dc.identifier.citation Fan, F., Mou, T., Nurhadi, B. and Roos, Y. H. (2017) 'Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems', Journal of Food Engineering, 196, pp. 150-158. doi: 10.1016/j.jfoodeng.2016.10.022 en
dc.identifier.volume 196 en
dc.identifier.startpage 150 en
dc.identifier.endpage 158 en
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10468/3369
dc.identifier.doi 10.1016/j.jfoodeng.2016.10.022
dc.description.abstract Water sorption-induced crystallization, α-relaxations and relaxation times of freeze-dried lactose/whey protein isolate (WPI) systems were studied using dynamic dewpoint isotherms (DDI) method and dielectric analysis (DEA), respectively. The fractional water sorption behavior of lactose/WPI mixtures shown at aw ≤ 0.44 and the critical aw for water sorption-related crystallization (aw(cr)) of lactose were strongly affected by protein content based on DDI data. DEA results showed that the α-relaxation temperatures of amorphous lactose at various relaxation times were affected by the presence of water and WPI. The α-relaxation-derived strength parameter (S) of amorphous lactose decreased with aw up to 0.44 aw but the presence of WPI increased S. The linear relationship for aw(cr) and S for lactose/WPI mixtures was also established with R2 > 0.98. Therefore, DDI offers another structural investigation of water sorption-related crystallization as governed by aw(cr), and S may be used to describe real time effects of structural relaxations in noncrystalline multicomponent solids. en
dc.description.sponsorship China Scholarship Council/Irish Universities Association (Joint Scholarships (No. 201306780016)); Department of Agriculture, Food and Marine (Project on Formulation and Design for Food Structure and Stability, No. 11/F/001.) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2016 Published by Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Dynamic dewpoint isotherms en
dc.subject Crystallization en
dc.subject Relaxation times en
dc.subject Strength en
dc.subject Water activity en
dc.subject α-Relaxation en
dc.title Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Yrjö Roos, School Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: yrjo.roos@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this item is restricted until 12 months after publication by the request of the publisher en
dc.check.date 2017-10-27
dc.date.updated 2016-12-09T15:13:23Z
dc.description.version Accepted Version en
dc.internal.rssid 375019534
dc.contributor.funder China Scholarship Council en
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Irish Universities Association en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Food Engineering en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress yrjo.roos@ucc.ie en


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© 2016 Published by Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ Except where otherwise noted, this item's license is described as © 2016 Published by Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
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