Understanding protein-based soft particles: Textural modification of fat-free fermented concentrated milk protein-based microgel dispersions

A collection of particles comprising of a liquid-filled polymer network is referred to as a microgel dispersion. The aim of this thesis was to employ the framework of microgel dispersions to further the understanding of process-structure-texture relationships for fat-free fermented concentrated milk products. A method to evaluate the volume fraction and voluminosity of these products was developed and three approaches for using processing parameters to modify texture were evaluated. By applying the framework of microgel dispersions, process-induced textural modifications were effectively explained by changes to (inter- and intra-) microgel particle properties.