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Colloidal protein structures have many applications in foods and packaging, some of which are dependent upon the mechanical attributes of the colloidal structures. Deformability of colloidal materials defines their capacity… Click to show full abstract
Colloidal protein structures have many applications in foods and packaging, some of which are dependent upon the mechanical attributes of the colloidal structures. Deformability of colloidal materials defines their capacity to operate as emulsifiers [1] or to control the rheological properties in concentrated suspensions [2]. There is then a strong interest to better understand the mechanical properties of individual colloidal structures. However, obtaining a reliable and quantitative estimate of these properties remains a challenge.
Journal Title: Microscopy and Microanalysis
Year Published: 2017
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