TY - JOUR
T1 - Poroviscoelasticity of whey protein hydrogels at different length and time scales
AU - Hu, Wei
AU - Corbera-Sabaté, Carlos
AU - Chen, Xiao Dong
AU - Mercadé-Prieto, Ruben
N1 - Funding Information:
This work was supported by the project funding from the Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions and the “Jiangsu Specially-Appointed Professors Program” of China, and the Youth Fund of Natural Science Foundation of Jiangsu Province of China (No. BK20140343).
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/11
Y1 - 2017/11
N2 - The mechanical and solvent transport properties of model whey protein hydrogels were characterized by mechanical indentation. Using cylindrical indenters with a large size range, 0.2–6 mm, it is confirmed that most of the force relaxation measured during indentation is poroelastic in nature, i.e. due to solvent transport. An additional, smaller, viscoelastic relaxation is observed with a relaxation time of ∼10 s. A new microindentation apparatus was built to test hydrogels using small indenters, resulting in constant solvent diffusivities and permeabilites with indenter sizes 0.2–1 mm, at roughly ∼4·10−10 m2/s and ∼5·10−18 m2 respectively, regardless of the swelling conditions considered. Relaxations, however, do not reach constant force values at very long times, increasing the uncertainty of the poroviscoelastic analysis. Despite this, the auxetic behaviour of whey protein hydrogels is highly likely, as inferred from consistent drained Poisson's ratios lower than 0.
AB - The mechanical and solvent transport properties of model whey protein hydrogels were characterized by mechanical indentation. Using cylindrical indenters with a large size range, 0.2–6 mm, it is confirmed that most of the force relaxation measured during indentation is poroelastic in nature, i.e. due to solvent transport. An additional, smaller, viscoelastic relaxation is observed with a relaxation time of ∼10 s. A new microindentation apparatus was built to test hydrogels using small indenters, resulting in constant solvent diffusivities and permeabilites with indenter sizes 0.2–1 mm, at roughly ∼4·10−10 m2/s and ∼5·10−18 m2 respectively, regardless of the swelling conditions considered. Relaxations, however, do not reach constant force values at very long times, increasing the uncertainty of the poroviscoelastic analysis. Despite this, the auxetic behaviour of whey protein hydrogels is highly likely, as inferred from consistent drained Poisson's ratios lower than 0.
UR - https://www.scopus.com/pages/publications/85020263157
U2 - 10.1016/j.foodhyd.2017.06.002
DO - 10.1016/j.foodhyd.2017.06.002
M3 - Article
AN - SCOPUS:85020263157
SN - 0268-005X
VL - 72
SP - 237
EP - 246
JO - Food Hydrocolloids
JF - Food Hydrocolloids
ER -