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

Zachary James Glover, Sandra Beyer Gregersen*, Lars Wiking, Mariannne Hammershøj, Adam Cohen Simonsen

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Abstract

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.

Original languageEnglish
JournalInternational Journal of Dairy Technology
Volume75
Issue2
Pages (from-to)321-328
Number of pages8
ISSN1364-727X
DOIs
Publication statusPublished - May 2022

Keywords

  • High-intensity ultrasound
  • milk acid gel microstructure
  • Quantitative image analysis
  • Stimulated emission depletion microscopy
  • Super-resolution microscopy

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