51
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Brito-Oliveira TC, Bispo M, Moraes IC, Campanella OH, Pinho SC. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. Food Res Int 2017; 102:759-767. [DOI: 10.1016/j.foodres.2017.09.071] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/22/2017] [Accepted: 09/25/2017] [Indexed: 10/18/2022]
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52
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Monteiro SR, Lopes-da-Silva JA. Effect of the molecular weight of a neutral polysaccharide on soy protein gelation. Food Res Int 2017; 102:14-24. [DOI: 10.1016/j.foodres.2017.09.066] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 09/08/2017] [Accepted: 09/24/2017] [Indexed: 11/26/2022]
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53
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Niu JL, Li D, Wang LJ, Adhikari B, Chen XD. Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0185] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract:
Flaxseed gum (FG) was carboxymethylated by reacting it with monochloroacetic acid (MCA). The effects of concentrations of NaOH and MCA, reaction temperature and reaction time, on the degree of substitution (DS) were investigated. Reaction between the FG and MCA at NaOH and MCA concentrations of 0.06 g/mL and 0.08 g/mL, respectively, at 70 °C for 60 min produced carboxymethyl flaxseed gum (CMFG) with a DS of 0.969. Carboxymethylation of FG increased its solubility and light transmittance in water. The nonlinear rheological properties of CMFG solutions were studied using large amplitude oscillatory shear (LAOS) tests, Fourier transform (FT) rheology and Chebyshev stress decomposition methods. The different nonlinear rheological behaviors observed were related to the microstructures of the CMFG solutions as a function of concentration and DS.
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Affiliation(s)
- Jin-lei Niu
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources , China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing 100083 , China
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass , China Agricultural University , Beijing , China
| | - Li-jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources , China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing 100083 , China
| | - Benu Adhikari
- School of Applied Sciences , RMIT University , City Campus , Melbourne , VIC 3001 , Australia
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering , Soochow University , Suzhou , Jiangsu , China
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54
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Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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55
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Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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56
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Wee M, Yusoff R, Lin L, Xu Y. Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.08.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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57
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Foegeding EA, Stieger M, van de Velde F. Moving from molecules, to structure, to texture perception. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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58
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Chang YY, Bi CH, Wang LJ, Li D, Adhikari B, Chen XD. Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Enzymatic hydrolysis of flaxseed protein (FP) was carried out using trypsin in order to obtain flaxseed protein hydrolysates possessing better antioxidative property and modified rheological properties. The antioxidative properties of hydrolysates were much higher than the unhydrolyzed flaxseed protein. The hydrolysis also significantly reduced the hydrodynamic diameter of the magnitude of zeta potential of the dispersions. The gelling point of the hydrolysates occurred earlier than the unhydrolyzed sample while the duration of hydrolysis (30–120 min) did not affect gelling point of the hydrolysates. Considerable decrease in the gel strength and the frequency dependence of gel strength were observed in gels produced using hydrolyzed flaxseed protein. The above findings indicate that hydrolysates possessing high degree of antioxidative properties. The gels produces from these hydrolysates will have fast gelling property and will produce gels with reasonable strength. Thus, flaxseed protein hydrolysates obtained from trypsin hydrolysis can be used in applications that require proteins with higher antioxidative properties but softer texture.
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59
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Bi CH, Li D, Wang LJ, Adhikari B. Effect of LBG on the gel properties of acid-induced SPI gels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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60
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Zhao H, Wang Y, Li W, Qin F, Chen J. Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1826-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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61
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Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.043] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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62
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Geremias-Andrade IM, Souki NPBG, Moraes ICF, Pinho SC. Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Gels 2016; 2:E22. [PMID: 30674153 PMCID: PMC6318578 DOI: 10.3390/gels2030022] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/25/2016] [Accepted: 08/04/2016] [Indexed: 11/16/2022] Open
Abstract
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems. Dynamic oscillatory tests, more specifically, small amplitude oscillatory shear, creep-recovery tests, and large deformation experiments, are discussed in this review as techniques present in the literature to characterize rheological behavior of emulsion-filled gels. Moreover, the correlation of mechanical properties with sensory aspects of emulsion-filled gels appearing in recent studies is discussed, demonstrating the applicability of these parameters in understanding mastication processes.
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Affiliation(s)
- Ivana M Geremias-Andrade
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Nayla P B G Souki
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Izabel C F Moraes
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
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63
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van de Velde F, de Hoog EH, Oosterveld A, Tromp RH. Protein-Polysaccharide Interactions to Alter Texture. Annu Rev Food Sci Technol 2015; 6:371-88. [DOI: 10.1146/annurev-food-022814-015558] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Els H.A. de Hoog
- NIZO food research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands;
| | | | - R. Hans Tromp
- NIZO food research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands;
- Van't Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
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