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Microstructural changes in acid milk gels due to temperature-controlled high-intensity ultrasound treatment: Quantification by analysis of super-resolution microscopy images

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High-intensity ultrasound (HIU) can be applied to food materials to create novel structures and textures, and as a method of processing. HIU treatment of milk modifies the gelation behaviour, but the microstructural impact is poorly understood. Milk samples were treated with HIU at three temperatures: 27°C, 50°C, and 70°C. Acid milk gels were formed from the milk and imaged using super-resolution stimulated emission depletion and confocal microscopy. Quantitative image analysis was applied and demonstrated that HIU treatment leads to measurable changes in both protein network morphology and degree of association of the fat droplets with the protein network.

OriginalsprogEngelsk
TidsskriftInternational Journal of Dairy Technology
Vol/bind75
Nummer2
Sider (fra-til)321-328
Antal sider8
ISSN1364-727X
DOI
StatusUdgivet - maj 2022

Bibliografisk note

Funding Information:
This work was funded by the Danish Dairy Research Fund, Arla Foods amba, Arla Foods Ingredients P/S, Aarhus University and University of Southern Denmark. The authors acknowledge the Danish Molecular Biomedical Imaging Center (DaMBIC, University of Southern Denmark) for the use of the bioimaging facilities.

Funding Information:
This work was funded by the Danish Dairy Research Fund, Arla Foods amba, Arla Foods Ingredients P/S, Aarhus University and University of Southern Denmark.

Publisher Copyright:
© 2021 Society of Dairy Technology.

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