CLSM images illustrated that the presence of large whey protein aggregates and lower number of fat globules lead to the formation of an interrupted and coarse gel microstructure characterised by large interstitial spaces.
The combined effect of a coarser acid gel network at high FT, and less bulk phase casein available for crosslinking the acidified emulsion gel with an increase in HP, could have contributed to the lower stiffness/firmness observed in cream cheese made under conditions of both high FT and high HP.
The sample is dissolved in a solvent and applied to the front of the column (wet packing) or alternatively adsorbed on a coarse silica gel (dry packing).
In this work, a series of fine (9.4 μm) and coarse (60 μm) porous silica gel particle mixtures, and mixtures of fine (28 μm) and coarse (72 μm) glass ballotini as well, were used as test powders.
We have performed atomistic simulations of C-S-H gel and developed a coarse-grained model accordingly.
Columns were packed with silica gel in three ways: coarse grains (250 550 μm) only, fine grains (32 63 μm) only, and a core of fine grains surrounded by a shell of coarse grains.
Results showed that at residual saturation, a sharp volatilization front moved through the columns filled with either coarse-grain or fine-grain silica gel.
At sub-microscale, we construct a series of coarse-grained samples of C-S-H gel using disk-like building blocks.
Diploma Thesis, Fachhochschule Cologne, Germany, (unpublished) p 111), coating of the treated surfaces with alcoholic hydroxypropyl cellulose gel, combination of CaLoSiL nanosol with coarser calcium hydroxide suspensions (CaLoSiL -Micro), "bimodal dispersion".
In the case of the 2EC sample, a rather coarse particle-like sol-gel structure formed.
