Controlling glass bead surface functionality - Impact on network formation in natural edible polymer systems

Combining particles and polymers provides materials with unique mechanical properties. Hereby, the character of particle surface is important for network However, particle-polymer interfaces food systems are scarcely controllable. This often leads to an indefinite contribution on Developing hybrid artificial by using inert a well-defined coating represents new approach in science. Coating functionalized silanes enables imitation naturally occurring chemical groups. A novel experimental involving nano- macroscopic analytical techniques (X-ray photoelectron spectroscopy contact angle) sheds light nature strength adsorption. Depending presented functionality, strong specific weak unspecific adsorptions arise, e.g. amino-functionalized surfaces show interaction protein, while almost no was observed aliphatic surface. Based these different adhesivenesses, monitoring formation discloses significant impact functionality development matrixes. An increasing time (3.2–6.0 min, gluten protein-based) combination decreasing (874-464 mNm correlates adhesiveness particles. Thus, clearly demonstrates importance properties systems.