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Masiá C, Ong L, Logan A, Stockmann R, Gambetta J, Jensen PE, Rahimi Yazdi S, Gras S. Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase. SOFT MATTER 2023; 20:133-143. [PMID: 38054382 DOI: 10.1039/d3sm01001e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. Additionally, the study examined the influence of storage time on the functional properties of these gels. Fermentation-induced pea protein gels were produced in the presence or absence of TG and stored for 1, 4, 8, 12, and 16 weeks. Texture analysis, rheological measurements, moisture content and microstructure evaluation with confocal laser scanning microscopy (CLSM) and 3D image analysis were conducted to explore the effects of TG on the structural and rheological properties of the fermented samples. The porosity of the protein networks in the pea gels decreased in the presence of TG, the storage modulus increased and the textural characteristics were significantly improved, resulting in harder and more springy gels. The gel porosity increased in gels with and without TG after storage but the effect of storage on textural and rheological properties was limited, indicating limited structural rearrangement once the fermentation-induced pea protein emulsion gels are formed. Greater coalescence was observed for oil droplets within the gel matrix after 16 weeks of storage in the absence of TG, consistent with these protein structures being weaker than the more structurally stable TG-treated gels. This study shows that TG treatment is a powerful tool to enhance the textural and rheological properties of fermentation-induced pea protein emulsion gels.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Lydia Ong
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Regine Stockmann
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Joanna Gambetta
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Saeed Rahimi Yazdi
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
| | - Sally Gras
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
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2
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Bayrak M, Mata J, Conn C, Floury J, Logan A. Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion. Food Res Int 2023; 169:112810. [PMID: 37254386 DOI: 10.1016/j.foodres.2023.112810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
In recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Charlotte Conn
- School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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3
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Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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4
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Han Z, Liu S, Cao J, Yue X, Shao JH. A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Crit Rev Food Sci Nutr 2023; 64:8308-8324. [PMID: 37039082 DOI: 10.1080/10408398.2023.2199069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/12/2023]
Abstract
Emulsified meat products are key deep-processing products due to unique flavor and high nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation occur after myosin unfolds and hydrophobic groups are exposed. Myosin could form interfacial protein membranes and wrap fat globules. Emulsified fat globules may be filled in heat-induced gel networks. Therefore, this review intends to discuss the influences of heat-induced gelation and interfacial adsorption behavior on oil and water retention. Firstly, the mechanism of heat-induced gelation was clarified from the perspective of protein conformation and micro-structure. Secondly, the mechanism of emulsification stability and its factors affecting interfacial adsorption were demonstrated as well as limitations and challenges. Finally, the structure characteristics and application of multi-layer hydrogels in the gelation and emulsification were clarified. It could conclude that the characteristic morphology, spatial conformation and structure adjustment affected heat-induced gelation and interfacial adsorption behavior. Spatial conformation and microstructure were adjusted to improve the oil and water retention by pH, ionic strength, amino acid, oil phase characteristic and protein interaction. Multi-layer hydrogels facilitated oil and water retention. The comprehensive review of gelation and emulsification mechanisms could promote the development of meat products and improvement of meat processing technology.
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Affiliation(s)
- Zongyuan Han
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Jinxuan Cao
- College of Food and Health, Beijing Technology and Business University, Beijing, PR China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR China
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5
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Lyu Z, Sala G, Scholten E. Water distribution in maize starch-pea protein gels as determined by a novel confocal laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Eicher JE, Brom JA, Wang S, Sheiko SS, Atkin JM, Pielak GJ. Secondary structure and stability of a gel-forming tardigrade desiccation-tolerance protein. Protein Sci 2022; 31:e4495. [PMID: 36335581 PMCID: PMC9679978 DOI: 10.1002/pro.4495] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/26/2022] [Accepted: 11/02/2022] [Indexed: 11/08/2022]
Abstract
Protein-based pharmaceuticals are increasingly important, but their inherent instability necessitates a "cold chain" requiring costly refrigeration during production, shipment, and storage. Drying can overcome this problem, but most proteins need the addition of stabilizers, and some cannot be successfully formulated. Thus, there is a need for new, more effective protective molecules. Cytosolically, abundant heat-soluble proteins from tardigrades are both fundamentally interesting and a promising source of inspiration; these disordered, monodisperse polymers form hydrogels whose structure may protect client proteins during drying. We used attenuated total reflectance Fourier transform infrared spectroscopy, differential scanning calorimetry, and small-amplitude oscillatory shear rheometry to characterize gelation. A 5% (wt/vol) gel has a strength comparable with human skin, and melts cooperatively and reversibly near body temperature with an enthalpy comparable with globular proteins. We suggest that the dilute protein forms α-helical coiled coils and increasing their concentration drives gelation via intermolecular β-sheet formation.
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Affiliation(s)
- Jonathan E. Eicher
- Department of ChemistryUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - Julia A. Brom
- Department of ChemistryUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - Shikun Wang
- Department of ChemistryUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - Sergei S. Sheiko
- Department of ChemistryUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - Joanna M. Atkin
- Department of ChemistryUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - Gary J. Pielak
- Department of ChemistryUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
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Li M, He X, Zhao R, Shi Q, Nian Y, Hu B. Hydrogels as promising carriers for the delivery of food bioactive ingredients. Front Nutr 2022; 9:1006520. [PMID: 36238460 PMCID: PMC9551458 DOI: 10.3389/fnut.2022.1006520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 09/12/2022] [Indexed: 11/13/2022] Open
Abstract
The burden of public health challenges associated with the western dietary and living style is growing. Nutraceuticals have been paid increasing attentions due to their effects in promotion of health. However, in the gastrointestinal (GI) tract, the nutraceuticals suffer from not only the harsh acidic environment of the stomach and a variety of digestive enzymes, but also the antibacterial activity of intestinal bile salts and the action of protease from the gut microbiota. The amount of the nutraceuticals arriving at the sites in GI tract for absorption or exerting the bioactivities is always unfortunately limited, which puts forward high requirements for protection of nutraceuticals in a certain high contents during oral consumption. Hydrogels are three-dimensional polymeric porous networks formed by the cross-linking of polymer chains, which can hold huge amounts of water. Compared with other carries with the size in microscopic scale such as nanoparticle and microcapsules, hydrogels could be considered to be more suitable delivery systems in food due to their macroscopic bulk properties, adjustable viscoelasticity and large spatial structure for embedding nutraceuticals. Regarding to the applications in food, natural polymer-based hydrogels are commonly safe and popular due to their source with the appealing characteristics of affordability, biodegradability and biocompatibility. Although chemical crosslinking has been widely utilized in preparation of hydrogels, it prefers the physical crosslinking in the researches in food. The reasonable design for the structure of natural polymeric hydrogels is essential for seeking the favorable functionalities to apply in the delivery system, and it could be possible to obtain the enhanced adhesive property, acid stability, resistant to bile salt, and the controlled release behavior. The hydrogels prepared with proteins, polysaccharides or the mix of them to deliver the functional ingredients, mainly the phenolic components, vitamins, probiotics are discussed to obtain inspiration for the wide applications in delivery systems. Further efforts might be made in the in situ formation of hydrogels in GI tract through the interaction among food polymers and small-molecular ingredients, elevation of the loading contents of nutraceuticals in hydrogels, development of stomach adhesive hydrogels as well as targeting modification of gut microbiota by the hydrogels.
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Affiliation(s)
- Min Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaoqian He
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ran Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qixin Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, China
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8
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Lendel C, Solin N. Protein nanofibrils and their use as building blocks of sustainable materials. RSC Adv 2021; 11:39188-39215. [PMID: 35492452 PMCID: PMC9044473 DOI: 10.1039/d1ra06878d] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 11/25/2021] [Indexed: 12/21/2022] Open
Abstract
The development towards a sustainable society requires a radical change of many of the materials we currently use. Besides the replacement of plastics, derived from petrochemical sources, with renewable alternatives, we will also need functional materials for applications in areas ranging from green energy and environmental remediation to smart foods. Proteins could, with their intriguing ability of self-assembly into various forms, play important roles in all these fields. To achieve that, the code for how to assemble hierarchically ordered structures similar to the protein materials found in nature must be cracked. During the last decade it has been demonstrated that amyloid-like protein nanofibrils (PNFs) could be a steppingstone for this task. PNFs are formed by self-assembly in water from a range of proteins, including plant resources and industrial side streams. The nanofibrils display distinct functional features and can be further assembled into larger structures. PNFs thus provide a framework for creating ordered, functional structures from the atomic level up to the macroscale. This review address how industrial scale protein resources could be transformed into PNFs and further assembled into materials with specific mechanical and functional properties. We describe what is required from a protein to form PNFs and how the structural properties at different length scales determine the material properties. We also discuss potential chemical routes to modify the properties of the fibrils and to assemble them into macroscopic structures.
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Affiliation(s)
- Christofer Lendel
- Department of Chemistry, KTH Royal Institute of Technology Teknikringen 30 SE-100 44 Stockholm Sweden
| | - Niclas Solin
- Department of Physics, Chemistry, and Biology, Electronic and Photonic Materials, Biomolecular and Organic Electronics, Linköping University Linköping 581 83 Sweden
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9
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Nissen SH, Schmidt JM, Gregersen S, Hammershøj M, Møller AH, Danielsen M, Stødkilde L, Nebel C, Dalsgaard TK. Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Diedericks CF, Stolten V, Jideani VA, Venema P, van der Linden E. Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Iqbal S, Ayyub A, Iqbal H, Chen XD. Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:820-830. [PMID: 32629545 DOI: 10.1002/jsfa.10645] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 06/20/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water-in-oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid-like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans-fat contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shahid Iqbal
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan, Pakistan
| | - Azhar Ayyub
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, China
| | - Haroon Iqbal
- Jiangsu Key Laboratory of Neuropsychiatric Diseases, and College of Pharmaceutical Sciences, Soochow University, Suzhou, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
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12
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Farjami T, Babaei J, Nau F, Dupont D, Madadlou A. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Cao Y, Mezzenga R. Design principles of food gels. ACTA ACUST UNITED AC 2020; 1:106-118. [PMID: 37127997 DOI: 10.1038/s43016-019-0009-x] [Citation(s) in RCA: 199] [Impact Index Per Article: 49.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Accepted: 11/13/2019] [Indexed: 12/19/2022]
Abstract
Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels. We then consider how these food gel design principles alter rheological and tribological properties for food quality improvement, nutrient-modification of foods while preserving sensory perception, and targeted delivery of drugs and bioactives within the gastrointestinal tract. We propose that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability. We also identify emerging approaches and trends that may improve and expand the current scope, properties and functionalities of food gels and inspire new applications.
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14
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Schmidt JM, Damgaard H, Greve-Poulsen M, Sunds AV, Larsen LB, Hammershøj M. Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.022] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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15
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Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Compr Rev Food Sci Food Saf 2019; 18:1660-1675. [DOI: 10.1111/1541-4337.12482] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/08/2019] [Accepted: 07/05/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Yijun Pan
- Dept. of Food Science, RutgersThe State Univ. of New Jersey 65 Dudley Rd. New Brunswick NJ08901 USA
| | - Xin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. Beijing China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
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16
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Luna-Valdez JG, Balandrán-Quintana RR, Azamar-Barrios JA, Ramos Clamont-Montfort G, Mendoza-Wilson AM, Madera-Santana TJ, Rascón-Chu A, Chaquilla-Quilca G. Assembly of biopolymer particles after thermal conditioning of wheat bran proteins contained in a 21–43 kDa size exclusion chromatography fraction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.06.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Qadri OS, Srivastava AK, Yousuf B. Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology. Crit Rev Food Sci Nutr 2019; 60:1667-1676. [PMID: 30892056 DOI: 10.1080/10408398.2019.1588221] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Dehydration of foods is not simply a preservation technique in the present era, rather an important food processing operation which has many benefits in addition to enhancement of shelf life of foods. There are various methods of drying foods and most of them are unique in their own way. Liquid foods can be dried in many ways and foam mat drying is one such method which is being researched frequently for its potential use at commercial level. Foam mat drying has got almost all the features to be a commercially successful method of drying. It is a simple technique and has shown good results in drying of liquid foods with low glass transition temperature. Hybridization of this method has shown the results that make this technology look even more promising than the conventional one. Studies on freeze drying, vacuum drying and microwave drying of foam have indicated encouraging results with respect to drying kinetics and product quality. This review presents an overview of foam mat drying of foods. The procedure and technology of this method of drying have been summarized with an intention to make them easy to understand. The emphasis is, however, on the hybrid foam mat drying technology.
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Affiliation(s)
- Ovais Shafiq Qadri
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India.,Department of Bioengineering, Integral University, Lucknow, India
| | - Abhaya Kumar Srivastava
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India
| | - Basharat Yousuf
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India.,Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
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19
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Sanchez Alan K, Subbiah J, Schmidt KA. Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk. J Dairy Sci 2018; 102:1096-1107. [PMID: 30594376 DOI: 10.3168/jds.2018-15254] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Accepted: 10/21/2018] [Indexed: 11/19/2022]
Abstract
Nonfat dry milk is a valuable food and ingredient because it contains proteins, fat, carbohydrates, minerals, and vitamins. When manufactured, this product is classified into high heat (HH) or low heat (LH) depending on the pre-heat treatment used in pasteurization. Radio frequency dielectric heating, if used alone or as part of a dry heat technology, may induce component interactions in milk powders, which could alter or improve functionality. To pursue this objective, LH was subjected to radio frequency dielectric heating to 80, 85, and 90°C with a subsequent hold period of 60 or 90 min in an oven, set at the designated temperature, 80, 85, or 90°C, assessed for functionality in liquid and gel systems, cooled, and subsequently compared with LH and HH. The functionality assessment included heat stability and foaming, emulsion, and gelling properties. For foaming, LH presented a statistically lower overrun and foam stability compared with all dry-heated LH. The LH dry-heated at ≥85°C exhibited significantly greater foaming capacity than did the LH. Emulsification properties were not significantly different as a function of dry heating compared with LH. As gels, water-holding capacity was greater and syneresis was significantly less for all gels made with the dry-heated LH at <85°C. Gel firmness and cohesiveness were not affected by dry heating. The heat coagulation time at native pH was significantly greater for LH that were dry-heated for 90 min compared with LH. At adjusted pH (6.4 to 7.2), the heat stability was improved if the LH was dry-heated. The dry-heated LH had significantly less foaming properties, but greater emulsion activity compared with the HH. Overall, the dry heat treatment conditions of this study did not result in acid-induced gels with equivalent properties as gels made with HH. Syneresis was similar for all gels except for those made from the dry-heated LH to 90°C and held for 60 min, as this gel had significantly more syneresis than did the gels made from HH. However, the heat stability of dry-heated LH at native, 6.8, 7.0, and 7.2 pH was greater compared with the heat stability of HH. The application of a dry heat treatment enhanced the functional properties of LH, opening the opportunity to develop food products that can use this modified nonfat dry milk such as ice cream, bakery, and meat products.
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Affiliation(s)
- K Sanchez Alan
- Food Science Institute, Kansas State University, Manhattan 66506
| | - J Subbiah
- Biological Systems Engineering, and Food Science and Technology Department, University of Nebraska, Lincoln 68583
| | - K A Schmidt
- Food Science Institute, Kansas State University, Manhattan 66506; Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506.
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Cu/Zn-superoxide dismutase forms fibrillar hydrogels in a pH-dependent manner via a water-rich extended intermediate state. PLoS One 2018; 13:e0205090. [PMID: 30289953 PMCID: PMC6173426 DOI: 10.1371/journal.pone.0205090] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Accepted: 09/19/2018] [Indexed: 01/17/2023] Open
Abstract
Under certain conditions, amyloid-like fibrils can develop into three-dimensional networks and form hydrogels by a self-assembly process. When Cu/Zn superoxide dismutase (SOD1), an anti-oxidative enzyme, undergoes misfolding, fibrillar aggregates are formed, which are a hallmark of a certain form of familial amyotrophic lateral sclerosis (ALS). However, the issue of whether SOD1 fibrils can be assembled into hydrogels remains to be tested. Here, we show that the SOD1 polypeptides undergo hydrogelation accompanied by the formation of thioflavin T-positive fibrils at pH 3.0 and 4.0, but not at pH 5.0 where precipitates are formed. The results of viscoelastic analyses indicate that the properties of SOD1 hydrogels (2%) were similar to and slightly more fragile than a 0.25% agarose gel. In addition, monitoring by a quartz crystal microbalance with admittance analysis showed that the denaturing of immobilized SOD1 on a sensor under the hydrogelation conditions at pH 3.0 and 4.0 resulted in an increase in the effective acoustic thickness from ~3.3 nm (a folded rigid form) to ~50 and ~100 nm (an extended water-rich state), respectively. In contrast, when SOD1 was denatured under the same conditions at pH 5.0, a compact water-poor state with an effective acoustic thickness of ~10 nm was formed. The addition of physiological concentrations of NaCl to the pH 4.0 sample induced a further extension of the SOD1 with larger amounts of water molecules (with an effective acoustic thickness of ~200 nm) but suppressed hydrogel formation. These results suggest that different denatured intermediate states of the protein before self-assembly play a major role in determining the characteristics of the resulting aggregates and that a conformational change to a suitable level of extended water-rich intermediate state before and/or during intermolecular assembling is required for fibrillation and hydrogelation in the case of globular proteins.
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Microrheology, advances in methods and insights. Adv Colloid Interface Sci 2018; 257:71-85. [PMID: 29859615 DOI: 10.1016/j.cis.2018.04.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 03/23/2018] [Accepted: 04/14/2018] [Indexed: 01/19/2023]
Abstract
Microrheology is an emerging technique that probes mechanical response of soft material at micro-scale. Generally, microrheology technique can be divided into active and passive versions. During last two decades, extensive efforts have been paid to improve both the experiment techniques and data analysis methods, especially about how to link consequential particle positions into trajectories. We review the recent advances in microrheology, including improvements in labeling, imaging, data acquiring, data processing and data interpretation. Some of the recent insights in soft matter and living systems gained by using this technique are given. Before these, we also give a very brief description of the basic principles of both active and passive microrheology techniques, and some details about optical particle tracking and DWS.
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The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings. COATINGS 2018. [DOI: 10.3390/coatings8050160] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.
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Effect of l -histidine on the heat-induced aggregation of bighead carp ( Aristichthys nobilis ) myosin in low/high ionic strength solution. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.029] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gharibzahedi SMT, George S, Greiner R, Estevinho BN, Frutos Fernández MJ, McClements DJ, Roohinejad S. New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. Compr Rev Food Sci Food Saf 2018; 17:274-289. [DOI: 10.1111/1541-4337.12324] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Revised: 11/08/2017] [Accepted: 11/09/2017] [Indexed: 12/31/2022]
Affiliation(s)
| | - Saji George
- Dept. of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Macdonald Campus; McGill Univ.; Ste-Anne de Bellevue Quebec Canada
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Inst.; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
| | - Berta N. Estevinho
- LEPABE, Dept. de Engenharia Química; Faculdade de Engenharia da Univ. do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | | | | | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Inst.; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
- Burn and Wound Healing Research Center, Div. of Food and Nutrition; Shiraz Univ. of Medical Sciences; Shiraz Iran
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Queirós RP, Saraiva JA, da Silva JAL. Tailoring structure and technological properties of plant proteins using high hydrostatic pressure. Crit Rev Food Sci Nutr 2017; 58:1538-1556. [DOI: 10.1080/10408398.2016.1271770] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Rui P. Queirós
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - José A. Lopes da Silva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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27
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Queirós AS, Lopes-da-Silva JA. Nonthermal gelation of whey proteins induced by organic acids. J Appl Polym Sci 2017. [DOI: 10.1002/app.45134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ana S. Queirós
- Department of Chemistry; University of Aveiro; Aveiro 3810-193 Portugal
| | - José A. Lopes-da-Silva
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit (QOPNA), University of Aveiro; Aveiro 3810-193 Portugal
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Kaspchak E, Oliveira MASD, Simas FF, Franco CRC, Silveira JLM, Mafra MR, Igarashi-Mafra L. Determination of heat-set gelation capacity of a quinoa protein isolate (Chenopodium quinoa) by dynamic oscillatory rheological analysis. Food Chem 2017; 232:263-271. [PMID: 28490074 DOI: 10.1016/j.foodchem.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 03/31/2017] [Accepted: 04/04/2017] [Indexed: 11/16/2022]
Abstract
This work aimed to study the influence of pH (3.5 and 7.0) and CaCl2 and MgCl2 addition on heat-set gelation of a quinoa protein isolate at 10% and 15% (w/w). The protein isolate obtained was composed mainly of 11S globulin as was observed by electrophoresis and mass spectrometry analysis. Heat-set gelation occurred at both pH values studied. Nevertheless, the gels formed at pH 3.5 were more viscoelastic and denser than those formed at pH 7.0, that was coarser and presented syneresis. The CaCl2 and MgCl2 addition increased the gel strength during rheological analysis at pH 3.5, possibly due to the formation of fiber-like connections in the gel network. At pH 7.0, the divalent salts resulted in weaker gels formed by agglomerates, suggesting a neutralization of the protein surface charges. The differences in quinoa protein gelation were attributed to solubility, and the flexibility of proteins secondary structure at the pH studied.
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Affiliation(s)
- Elaine Kaspchak
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | | | - Fernanda Fogagnoli Simas
- Cell Biology, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | | | - Joana Léa Meira Silveira
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | - Marcos Rogério Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | - Luciana Igarashi-Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil.
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Ramos OL, Pereira RN, Martins A, Rodrigues R, Fuciños C, Teixeira JA, Pastrana L, Malcata FX, Vicente AA. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit Rev Food Sci Nutr 2017; 57:1377-1393. [PMID: 26065435 DOI: 10.1080/10408398.2014.993749] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
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Affiliation(s)
- Oscar L Ramos
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal
| | - Ricardo N Pereira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Artur Martins
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Rui Rodrigues
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Clara Fuciños
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - José A Teixeira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Lorenzo Pastrana
- c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - F Xavier Malcata
- b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.,d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal
| | - António A Vicente
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
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Wang W, Li C, Du G, Zhang X, Zhang H. Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes). J Food Sci 2017; 82:687-693. [DOI: 10.1111/1750-3841.13626] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 12/06/2016] [Accepted: 12/20/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Engineering Research Center of Food Biotechnology, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Limerick Pulp and Paper Centre, Dept. of Chemical Engineering; Univ. of New Brunswick; Fredericton NB E3B5A3 Canada
| | - Cong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Guanhua Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Xiuling Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Hongjie Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Engineering Research Center of Food Biotechnology, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
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31
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McClements DJ. Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects. Adv Colloid Interface Sci 2017; 240:31-59. [PMID: 28034309 DOI: 10.1016/j.cis.2016.12.005] [Citation(s) in RCA: 157] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 12/12/2016] [Accepted: 12/13/2016] [Indexed: 12/12/2022]
Abstract
Biopolymer microgels have considerable potential for their ability to encapsulate, protect, and release bioactive components. Biopolymer microgels are small particles (typically 100nm to 1000μm) whose interior consists of a three-dimensional network of cross-linked biopolymer molecules that traps a considerable amount of solvent. This type of particle is also sometimes referred to as a nanogel, hydrogel bead, biopolymer particles, or microsphere. Biopolymer microgels are typically prepared using a two-step process involving particle formation and particle gelation. This article reviews the major constituents and fabrication methods that can be used to prepare microgels, highlighting their advantages and disadvantages. It then provides an overview of the most important characteristics of microgel particles (such as size, shape, structure, composition, and electrical properties), and describes how these parameters can be manipulated to control the physicochemical properties and functional attributes of microgel suspensions (such as appearance, stability, rheology, and release profiles). Finally, recent examples of the utilization of biopolymer microgels to encapsulate, protect, or release bioactive agents, such as pharmaceuticals, nutraceuticals, enzymes, flavors, and probiotics is given.
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McClements DJ, Chung C, Wu BC. Structural design approaches for creating fat droplet and starch granule mimetics. Food Funct 2017; 8:498-510. [DOI: 10.1039/c6fo00764c] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties.
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Affiliation(s)
| | - Cheryl Chung
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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33
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Le XT, Rioux LE, Turgeon SL. Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels. Adv Colloid Interface Sci 2017; 239:127-135. [PMID: 27318757 DOI: 10.1016/j.cis.2016.04.006] [Citation(s) in RCA: 163] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 04/26/2016] [Accepted: 04/27/2016] [Indexed: 11/28/2022]
Abstract
Protein and polysaccharide mixed systems have been actively studied for at least 50years as they can be assembled into functional particles or gels. This article reviews the properties of electrostatic gels, a recently discovered particular case of associative protein-polysaccharide mixtures formed through associative electrostatic interaction under appropriate solution conditions (coupled gel). This review highlights the factors influencing gel formation such as protein-polysaccharide ratio, biopolymer structural characteristics, final pH, ionic strength and total solid concentration. For the first time, the functional properties of protein-polysaccharide coupled gels are presented and discussed in relationship to individual protein and polysaccharide hydrogels. One of their outstanding characteristics is their gel water retention. Up to 600g of water per g of biopolymer may be retained in the electrostatic gel network compared to a protein gel (3-9g of water per g of protein). Potential applications of the gels are proposed to enable the food and non-food industries to develop new functional products with desirable attributes or new interesting materials to incorporate bioactive molecules.
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Affiliation(s)
- Xuan T Le
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Laurie-Eve Rioux
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Sylvie L Turgeon
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada.
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34
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Zhao Y, Chen Z, Li J, Xu M, Shao Y, Tu Y. Formation mechanism of ovalbumin gel induced by alkali. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.041] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zhang L, Mikhailovskaya A, Constantin D, Foffi G, Tavacoli J, Schmitt J, Muller F, Rochas C, Wang N, Langevin D, Salonen A. Varying the counter ion changes the kinetics, but not the final structure of colloidal gels. J Colloid Interface Sci 2015; 463:137-44. [PMID: 26520820 DOI: 10.1016/j.jcis.2015.10.046] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Revised: 10/05/2015] [Accepted: 10/17/2015] [Indexed: 01/12/2023]
Abstract
We show that, while the gelation of colloidal silica proceeds much faster in the presence of added KCl than NaCl, the final gels are very similar in structure and properties. We have studied the gelation process by visual inspection and by small angle X-ray scattering for a range of salt and silica particle concentrations. The characteristic times of the early aggregation process and the formation of a stress-bearing structure with both salts are shown to collapse onto master curves with single multiplicative constants, linked to the stability ratio of the colloidal suspensions. The influence of the salt type and concentration is confirmed to be mainly kinetic, as the static structure factors and viscoelastic moduli of the gels are shown to be equivalent at normalized times. While there is strong variation in the kinetics, the structure and properties of the gel at long-times are shown to be mainly controlled by the concentration of particles, and hardly influenced by the type or the concentration of salt. This suggests that the differences between gels generated by different salts are only transient in time.
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Affiliation(s)
- Li Zhang
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France; Key Laboratory of Space Applied Physics and Chemistry, Ministry of Education, School of Science, Northwestern Polytechnical University, Xi'an 710072, China
| | - Alesya Mikhailovskaya
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France
| | - Doru Constantin
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France
| | - Giuseppe Foffi
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France
| | - Joseph Tavacoli
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France; School of Physics and Astronomy, University of Edinburgh, Edinburgh EH9 3JZ, United Kingdom
| | - Julien Schmitt
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France
| | - François Muller
- Laboratoire des Interfaces Complexes et de l'Organisation Nanométrique, ECE Paris Ecole d'Ingénieurs, 37 Quai de Grenelle, F-75015 Paris, France; Laboratoire Léon Brillouin, CEA Saclay, UMR CNRS 12, 91191 Gif sur Yvette, France
| | - Cyrille Rochas
- CERMAV, UPR 5301 CNRS, BP 53, 38041 Grenoble Cedex 9, France
| | - Nan Wang
- Key Laboratory of Space Applied Physics and Chemistry, Ministry of Education, School of Science, Northwestern Polytechnical University, Xi'an 710072, China
| | - Dominique Langevin
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France
| | - Anniina Salonen
- Laboratoire de Physique des Solides, CNRS, Univ. Paris Sud, Université Paris Saclay, 91405 Orsay, France.
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Sung MR, Xiao H, Decker EA, McClements DJ. Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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40
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Chanphai P, Vesper AR, Bekale L, Bérubé G, Tajmir-Riahi HA. Encapsulation of testosterone and its aliphatic and aromatic dimers by milk beta-lactoglobulin. Int J Biol Macromol 2015; 76:153-60. [PMID: 25725333 DOI: 10.1016/j.ijbiomac.2015.02.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2015] [Revised: 02/17/2015] [Accepted: 02/18/2015] [Indexed: 01/24/2023]
Abstract
The encapsulation of testosterone and it aliphatic dimer (alip) and aromatic dimer (arom) with milk β-lactoglobulin (β-LG) was studied in aqueous solution at pH 7.4. Multiple spectroscopic methods, transmission electron microscopy (TEM) and molecular modeling were used to characterize testosterone-β-LG binding and protein aggregation process. Spectroscopic analysis showed that steroids bind β-LG via hydrophobic and H-bonding interactions with overall binding constants K test-β-LG = 5.6 (± 0.6) × 10(4)M(-1), K test-dimeralip-β-LG = 4.8 (± 0.5) × 10(3)M(-1) and K test-dimer-arom-β-LG = 2.9 (± 0.4) × 10(4)M(-1). The binding affinity was testosterone > testosterone dimer-aromatic > testosterone dimer-aliphatic. Transmission electron microscopy showed major changes in protein morphology as testosterone-protein complexation occurred with increase in the diameter of the protein aggregate indicating encapsulation of steroids by β-LG. Modeling showed the presence of H-bonding stabilized testosterone-β-LG complexes with the free binding energy of -9.82 Kcal/mol indicating that the interaction process is spontaneous at room temperature.
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Affiliation(s)
- P Chanphai
- Department of Chemistry-Biochemistry and Physics, University of Québec at Trois-Riviéres C. P. 500, Trois-Rivières, Québec, G9A 5H7, Canada
| | - A R Vesper
- Department of Chemistry-Biochemistry and Physics, University of Québec at Trois-Riviéres C. P. 500, Trois-Rivières, Québec, G9A 5H7, Canada
| | - L Bekale
- Department of Chemistry-Biochemistry and Physics, University of Québec at Trois-Riviéres C. P. 500, Trois-Rivières, Québec, G9A 5H7, Canada
| | - G Bérubé
- Department of Chemistry-Biochemistry and Physics, University of Québec at Trois-Riviéres C. P. 500, Trois-Rivières, Québec, G9A 5H7, Canada
| | - H A Tajmir-Riahi
- Department of Chemistry-Biochemistry and Physics, University of Québec at Trois-Riviéres C. P. 500, Trois-Rivières, Québec, G9A 5H7, Canada.
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Sathaye S, Mbi A, Sonmez C, Chen Y, Blair DL, Schneider JP, Pochan DJ. Rheology of peptide- and protein-based physical hydrogels: Are everyday measurements just scratching the surface? WILEY INTERDISCIPLINARY REVIEWS-NANOMEDICINE AND NANOBIOTECHNOLOGY 2014; 7:34-68. [DOI: 10.1002/wnan.1299] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 07/11/2014] [Accepted: 08/07/2014] [Indexed: 01/30/2023]
Affiliation(s)
- Sameer Sathaye
- Department of Materials Science and Engineering and Delaware Biotechnology Institute; University of Delaware; Newark DE USA
| | - Armstrong Mbi
- Department of Physics; Georgetown University; Washington DC USA
| | - Cem Sonmez
- Department of Chemistry; University of Delaware; Newark DE USA
- Chemical Biology Laboratory; National Cancer Institute, Frederick National Laboratory for Cancer Research; Frederick MD USA
| | - Yingchao Chen
- Department of Materials Science and Engineering and Delaware Biotechnology Institute; University of Delaware; Newark DE USA
| | - Daniel L. Blair
- Department of Physics; Georgetown University; Washington DC USA
| | - Joel P. Schneider
- Chemical Biology Laboratory; National Cancer Institute, Frederick National Laboratory for Cancer Research; Frederick MD USA
| | - Darrin J. Pochan
- Department of Materials Science and Engineering and Delaware Biotechnology Institute; University of Delaware; Newark DE USA
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Perez AA, Andermatten RB, Rubiolo AC, Santiago LG. β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids. Food Chem 2014; 158:66-72. [DOI: 10.1016/j.foodchem.2014.02.073] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 01/28/2014] [Accepted: 02/17/2014] [Indexed: 01/10/2023]
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Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.07.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Lee JH, Hwang HJ, Bhak G, Jang Y, Paik SR, Char K. In Situ Fibril Formation of κ-Casein by External Stimuli within Multilayer Thin Films. ACS Macro Lett 2013; 2:688-693. [PMID: 35606953 DOI: 10.1021/mz400276f] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
We have developed the in situ fibrillation of κ-casein, employed as amyloid precursor, within multilayer films consisting of κ-casein and poly(acrylic acid) (PAA) prepared by the layer-by-layer (LbL) deposition. The fibrillation of κ-casein within the multilayered films is strongly dependent on the extent of intermolecular interactions between κ-casein and PAA. When films constructed initially at pH 3 were heat treated at the same pH, κ-casein did not transform into fibrils. However, when the films were subjected to heat treatment at pH 5, κ-casein was transformed into fibrils within multilayer films due to weakened intermolecular interactions between κ-casein and PAA. We also noted that the multilayer film was swollen at pH 5 by the charge imbalance within the film, which we believe gives enough mobility for κ-caseins to form fibrils with adjacent κ-caseins within the multilayer. The fibrils were found to be uniformly distributed across the entire film thickness, and the aspect ratio as well as the number density of fibrils increased as a function of incubation time. The present study reveals a strategy to realize in situ nanocomposites within LbL multilayer films simply by triggering the formation of protein fibrils by controlling the intermolecular interactions between amyloid precursors and polyelectrolytes (PEs).
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Affiliation(s)
- Ji-Hye Lee
- The National Creative Research Initiative Center for Intelligent Hybrids, The WCU Program of Chemical Convergence for Energy & Environment, and ‡School of Chemical & Biological Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744, Korea
| | - Hyun Joo Hwang
- The National Creative Research Initiative Center for Intelligent Hybrids, The WCU Program of Chemical Convergence for Energy & Environment, and ‡School of Chemical & Biological Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744, Korea
| | - Ghibom Bhak
- The National Creative Research Initiative Center for Intelligent Hybrids, The WCU Program of Chemical Convergence for Energy & Environment, and ‡School of Chemical & Biological Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744, Korea
| | - Yeongseon Jang
- The National Creative Research Initiative Center for Intelligent Hybrids, The WCU Program of Chemical Convergence for Energy & Environment, and ‡School of Chemical & Biological Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744, Korea
| | - Seung R. Paik
- The National Creative Research Initiative Center for Intelligent Hybrids, The WCU Program of Chemical Convergence for Energy & Environment, and ‡School of Chemical & Biological Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744, Korea
| | - Kookheon Char
- The National Creative Research Initiative Center for Intelligent Hybrids, The WCU Program of Chemical Convergence for Energy & Environment, and ‡School of Chemical & Biological Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744, Korea
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Mezzenga R, Fischer P. The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2013; 76:046601. [PMID: 23455715 DOI: 10.1088/0034-4885/76/4/046601] [Citation(s) in RCA: 240] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions, such as pH, ionic strength, concentration and temperature. Thus, studying the aggregation and self-assembly of proteins in foods challenges our understanding of these complex systems from both the molecular and statistical physics perspectives. Last but not least, food offers a unique playground to study the aggregation of proteins in three, two and one dimensions, that is to say, in the bulk, at air/water and oil/water interfaces and in protein fibrillation phenomena. In this review we will tackle this very ambitious task in order to discuss the current understanding of protein aggregation in the framework of foods, which is possibly one of the broadest contexts, yet is of tremendous daily relevance.
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Affiliation(s)
- Raffaele Mezzenga
- ETH Zurich, Food and Soft Materials Science, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, LFO E23, 8092 Zürich, Switzerland.
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Herremans E, Bongaers E, Estrade P, Gondek E, Hertog M, Jakubczyk E, Nguyen Do Trong N, Rizzolo A, Saeys W, Spinelli L, Torricelli A, Vanoli M, Verboven P, Nicolaï B. Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Iqbal S, Hameed G, Baloch MK, McClements DJ. Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Iqbal S, Hameed G, Baloch MK, McClements DJ. Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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