Year: 2025
Type: article
Abstract: The ability to measure protein functionality is critical for the development of plant-based products, particularly with respect to gelation behavior, which is vital for food structure and texture. Small amplitude oscillatory shear (SAOS) tests remain the standard for monitoring protein gelation; however, these methods are costly, time-consuming, and require physical contact with the sample. Laser speckle rheology, an optical-based technique, offers a contactless alternative by assessing rheological properties through speckle pattern fluctuations. In this work, we present a simple laser speckle rheology setup, utilizing a diode laser and a digital camera, to monitor rheological changes during the rennet coagulation of milk. We use a viscoelasticity index (VI), derived from a two-dimensional linear correlation, to quantify speckle pattern fluctuations. The laser speckle rheology method is compared with conventional SAOS rheology. Results demonstrate that key characteristics of the coagulation process, including coagulation and gelation times, are temporally aligned between the two methods. Furthermore, the VI allows for the comparison of the complex modulus in samples with similar compositions under consistent acquisition parameters. These findings underscore the potential of laser speckle rheology as a cost-effective, rapid, and contactless approach for capturing protein gelation, providing an alternative to conventional shear rheological methods.
Source: Applied Rheology
Authors: Christoph Haessig, Flemming Møller
Institutions: Wageningen University & Research, KU Leuven
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $1,187
Funder: European Commission
OpenAlex ID: W4411152645