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Badar IH, Wang Z, Zhou Y, Jaspal MH, Liu H, Chen Q, Kong B. Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels. Food Chem 2024; 456:139970. [PMID: 38850606 DOI: 10.1016/j.foodchem.2024.139970] [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] [Received: 02/24/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/10/2024]
Abstract
The study aimed to investigate the influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions (HIPPE) at different levels (0%, 10%, 20%, 30%, 40%, and 50%) on the rheological and physicochemical properties of myofibrillar protein (MPs) gels. The study indicated that with increasing HIPPE levels, there was a significant increase in whiteness while a decrease in water-holding capacity. The gels with 10% HIPPE levels had higher ionic bonds, while those with 40% and 50% HIPPE levels showed higher hydrogen bonds. By increasing HIPPE levels in the formation of MP gels, the T2 relaxation time was found to decrease. Additionally, in all MP gels, G' values were significantly higher than G" values over time. Adding lower contents of HIPPE levels resulted in a more compact microstructure. These findings indicate that flaxseed-derived diglyceride-based HIPPEs could be utilized as fat substitutes in meat products to enhance their nutritional quality.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yafei Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Cheng T, Tian Y, Liu C, Yang H, Wang Z, Xu M, Guo Z, Zhou L. Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes. Int J Biol Macromol 2024; 269:131770. [PMID: 38688793 DOI: 10.1016/j.ijbiomac.2024.131770] [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] [Received: 01/21/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
Poor storage stability limits the application of liquid diabetes formula food for special medical purposes (L-D-FSMP) in maintaining blood sugar stability in diabetic patients. This work aims to improve the stability of L-D-FSMP by adjusting the ratio of xanthan gum (XG) and carrageenan (CG) in casein (CA)-XG-CG ternary complex. The centrifugal sedimentation rate results showed that the compound ratio of XG and CG had a greater impact on L-D-FSMP storage stability. Transmission electron microscopy (TEM) results showed that the combination of CA, XG and CG occurred. Fourier transform infrared spectroscopy (FTIR) results showed that CA, XG and CG were mainly combined through hydrogen bonds and ionic bonds to form a CA-XG-CG ternary complex. When the ratio of XG and CG was 1:1, the number of disulfide bonds was the largest. The results of three-phase contact angle and emulsifying ability confirmed that when the ratio of XG and CG was 1:1, CA-XG-CG had the strongest emulsifying ability. The particle size distribution and zeta-potential results showed that when the ratio of XG and CG was 1:1, L-D-FSMP had the narrowest particle size distribution range and the strongest stability. These results may provide valuable information for the production of stable L-D-FSMP.
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Affiliation(s)
- Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hong Yang
- Libang Clinical Nutrition Co., Ltd., Xi'an, Shanxi 710065, China
| | - Zhongjiang Wang
- Agricultural Products Processing Design Institute, Hainan Academy of Agricultural Sciences, Haikou, Hainan 571100, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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3
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Qin X, Guo Y, Zhao X, Liang B, Sun C, Li X, Ji C. Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream. Foods 2024; 13:1511. [PMID: 38790810 PMCID: PMC11121546 DOI: 10.3390/foods13101511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0-7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence.
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Affiliation(s)
- Xv Qin
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Yaxian Guo
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiaoqing Zhao
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Bin Liang
- College of Food Engineering, Ludong University, Yantai 264025, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China;
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu Normal University, Jinan 250200, China;
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Dumpler J, Moraru CI. Microwave vacuum drying of dairy cream: Processing, reconstitution, and whipping properties of a novel dairy product. J Dairy Sci 2024; 107:774-789. [PMID: 37769946 DOI: 10.3168/jds.2023-23657] [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] [Received: 04/24/2023] [Accepted: 09/02/2023] [Indexed: 10/03/2023]
Abstract
Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not preserve the unique functionality of cream with respect to whipping or processing into butter. In this work, microwave vacuum drying (MVD) was investigated as a method to manufacture dehydrated cream. Dehydrated cream microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry, and solvent extraction, respectively. Effects of homogenization on reconstituted cream microstructure and functionality were investigated using confocal laser scanning microscopy, color, particle sizing, and texture analysis of whipped cream. Reconstituted MVD cream whipped faster, and the whipped cream was more cohesive and firmer when 2-step homogenization at 3.5/7 MPa was used. Fat globules in reconstituted MVD cream were covered by phospholipids, explaining MVD cream's similar functionality compared with pasteurized cream. These results may foster the development of novel shelf stable and highly functional dairy products using MVD.
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Affiliation(s)
- Joseph Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853; ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, 8092 Zurich, Switzerland.
| | - Carmen I Moraru
- Department of Food Science, Cornell University, Ithaca, NY 14853.
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Nikkhou S, Labbafi M, Mousavi ME, Askari G. Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:892-904. [PMID: 37707173 DOI: 10.1002/jsfa.12981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 08/05/2023] [Accepted: 09/14/2023] [Indexed: 09/15/2023]
Abstract
BACKGROUND In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. RESULTS Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. CONCLUSION Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shima Nikkhou
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad E Mousavi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Wang N, Wang R, Xing K, Huang Z, Elfalleh W, Zhang H, Yu D. Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties. Food Chem 2024; 430:137065. [PMID: 37566978 DOI: 10.1016/j.foodchem.2023.137065] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/24/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023]
Abstract
Emulsion stability and sustained-release can be improved with a non-covalent complexing of a soybean protein isolate (SPI) with -tannic acid (TA) and dynamic high-pressure microfluidization (DHPM). The microstructure, physicochemical properties, and interfacial properties were investigated. The properties of the DHPM-treated emulsions were improved significantly, with the 120 MPa DHPM-treated SPI-TA emulsion (SPI-TA 120) having the best microstructure. The highest interface protein content, viscosity and viscoelasticity at 120 MPa of pressure facilitated the stability of the emulsion. The oxidation kinetics of emulsions was established. It was demonstrated that the oxidation stability of SPI-TA 120 was higher than SPI and SPI-TA emulsions without DHPM treatment. In addition, DHPM-treated SPI-TA emulsions showed the most positive effect on the slow release of curcumin compared to the control group. The formation of non-covalent protein complexes with polyphenols and DHPM treatment effectively increases the stability of emulsions.
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Affiliation(s)
- Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rui Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaiwen Xing
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhe Huang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Walid Elfalleh
- Energy, Water, Environment and Process Laboratory, National Engineering School of Gabes, University of Gabes, Zrig, 6072 Gabes, Tunisia
| | - Hongwei Zhang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
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7
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Xu H, Fan Q, Huang M, Cui L, Gao Z, Liu L, Chen Y, Jin J, Jin Q, Wang X. Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions. Int J Biol Macromol 2023; 253:127561. [PMID: 37865364 DOI: 10.1016/j.ijbiomac.2023.127561] [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] [Received: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
In the present study, carrageenan (CG) was combined with sodium alginate (SA), gum arabic (GA), and locust bean gum (LBG) to obtain four gum combinations (CG, CG + SA, CG + GA, and CG + LBG). The effects of different combinations on rheological properties and quiescent stabilities of PCEs were systematically investigated through characterization of fresh emulsion related parameters (rheological properties, forces between proteins, zeta potentials, surface tensions, interfacial adsorption properties, and multiple light scattering) and storage related parameters (visual appearance, creaming index, viscosities, particle sizes, and microscopic morphology). Rheological results indicated that CG PCEs had the highest apparent viscosities of 7.77-41.91 Pa·s at 0.01 s-1, followed by CG + SA PCEs (2.35-30.62 Pa·s), CG + GA PCEs (2.37-21.16 Pa·s), and CG + LBG PCEs (2.06-19.93 Pa·s). At low thickener concentration (0.02 %), CG PCE exhibited weak gel structure due to higher G' than G″ at all frequencies, while CG + SA, CG + GA, and CG + LBG PCEs had entangled network due to intersection between G' and G″. After three months of storage, CG + SA PCEs showed the lowest creaming index values (11.47-17.75 %), which were significantly lower than CG PCEs (15.35-20.85 %), CG + GA PCEs (15.97-24.42 %), and CG + LBG PCEs (17.13-21.71 %). Meanwhile, all the samples except for 0.02 % CG + SA PCE completely lost fluidity, and their viscosities were above 14,000 mPa·s. It was further found that CG stabilized emulsions showed severe droplet flocculation induced by hydrophobic interactions among adsorbed proteins. Combination of CG with SA, GA, and LBG, especially CG + SA, formed strong network structure and reduced contribution of hydrophobic interactions, which effectively inhibited flocculation of fat droplets, thereby improving rheological properties and storage stabilities of PCEs.
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Affiliation(s)
- Hua Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qinyuan Fan
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingcui Huang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Limin Cui
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
| | - Ziwei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Longfei Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuhang Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Miao Y, Chen Z, Zhang J, Li N, Wei Z, Zhang Y, Wu X, Liu J, Gao Q, Sun X, Sun Q, Zhang J. Exopolysaccharide riclin and anthocyanin-based composite colorimetric indicator film for food freshness monitoring. Carbohydr Polym 2023; 314:120882. [PMID: 37173036 DOI: 10.1016/j.carbpol.2023.120882] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/22/2023] [Accepted: 03/30/2023] [Indexed: 05/15/2023]
Abstract
Food freshness monitoring is vital to ensure food safety. Recently, packaging materials incorporating pH-sensitive films have been employed to monitor the freshness of food products in real time. The film-forming matrix of the pH-sensitive film is essential to maintain the desired physicochemical functions of the packaging. Conventional film-forming matrices, such as polyvinyl alcohol (PVA), have drawbacks of low water resistance, poor mechanical properties, and weak antioxidant ability. In this study, we successfully synthesise PVA/riclin (P/R) biodegradable polymer films to overcome these limitations. The films feature riclin, an agrobacterium-derived exopolysaccharide. The uniformly dispersed riclin conferred outstanding antioxidant activity to the PVA film and significantly improved its tensile strength and barrier properties by forming hydrogen bonds. Purple sweet potato anthocyanin (PSPA) was used as a pH indicator. The intelligent film with added PSPA provided robust surveillance of volatile ammonia and changed its color within 30 s in the pH range of 2-12. This multifunctional colorimetric film also engendered discernible color changes when the quality of shrimp deteriorated, demonstrating its great potential as an intelligent packaging material to monitor food freshness.
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Affiliation(s)
- Yaqiong Miao
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Zenghui Chen
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Jinrun Zhang
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Nan Li
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Zhenxuan Wei
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Yan Zhang
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Xinyi Wu
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Junhao Liu
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Qin Gao
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China
| | - Xiaqing Sun
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China.
| | - Qi Sun
- Key Laboratory of Molecular Metabolism, Bengbu Medical College, Bengbu 233030, China.
| | - Jianfa Zhang
- Center for Molecular Metabolism, Nanjing University of Science & Technology, Nanjing 210094, China
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9
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Wu C, Wu F, Ju Q, Zhang Y, Yuan Y, Kang S, Hu Y, Luan G. The role of β-subunit in emulsifying performance of β-conglycinin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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10
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Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [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: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
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Affiliation(s)
- Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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12
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Cruz C, Fonte CP, Simone AD, Oppong FK, Jeatt W, Rodgers TL. Effect of homogenisation on fat droplets and viscosity of aged ice cream mixes. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.117857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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13
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Seo CW, Oh NS. Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Zeng Y, Zeng D, Liu T, Cai Y, Li Y, Zhao M, Zhao Q. Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods 2022; 11:foods11091195. [PMID: 35563918 PMCID: PMC9102422 DOI: 10.3390/foods11091195] [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: 03/15/2022] [Revised: 04/17/2022] [Accepted: 04/18/2022] [Indexed: 12/10/2022] Open
Abstract
The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The interfacial protein concentration and apparent viscosity of emulsions increased with an increasing sugar concentration. In whipped creams, a shorter optimum whipping time (top), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased. The partial coalescence degree, overrun and firmness of whipped cream with 30 wt% glucose reached 76.49%, 306% and 3.82 N, respectively, significantly (p < 0.05) higher than those (67.15%, 235% and 3.19 N) with 30 wt% corn syrup. Compared with glucose at the same sugar concentration, higher interfacial protein concentration and less-shaped aggregates and coalescences were observed for the emulsions upon the addition of corn syrup, which caused a lower degree of fat coalescence and a lower firmness of whipped cream. The differences could be explained by the presence of maltodextrin (MDX) in corn syrup, which protects absorbed protein throughout freezing and retards the formation of a continuous network during whipping. As a result, the addition of sugars could well improve stability of emulsion, firmness and foam stability of whipped cream efficiently. With a 25−30 wt% sugar addition, even if there was a lower partial coalescence degree and firmness compared with glucose, whipped cream with corn syrup exhibited relatively good stability. These results suggest that MDX improves the stability of emulsion and, thus, has a potential use in low-sugar whipped cream.
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Affiliation(s)
- Yongchao Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Yonghao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
- Correspondence: ; Tel.: +86-20-8711-2409
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15
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Zeng D, Cai Y, Liu T, Huang L, Zeng Y, Zhao Q, Zhao M. The effect of sucrose esters S1570 on partial coalescence and whipping properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107429] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Salazar-Montoya JA, Hereira-Pacheco S, Cruz-Orea A, Ramos-Ramírez EG. Composition, antioxidant activity and rheological characteristics of spreadable pastes with blackberry pulp (Rubus fruticosus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01279-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Shao T, Zhou Y, Dai H, Ma L, Feng X, Wang H, Zhang Y. Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk. Food Chem 2021; 376:131939. [PMID: 34968907 DOI: 10.1016/j.foodchem.2021.131939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 01/17/2023]
Abstract
Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil-water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.
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Affiliation(s)
- Ting Shao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yang Zhou
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Ministry of Education, Chongqing 400715, China.
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18
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Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102852] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Ghribi AM, Zouari M, Attia H, Besbes S. Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111647] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Hossain MK, Petrov M, Hensel O, Diakité M. Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design. Foods 2021; 10:1433. [PMID: 34205647 PMCID: PMC8234353 DOI: 10.3390/foods10061433] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.
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Affiliation(s)
- M Kamal Hossain
- Department of Agricultural and Biosystem Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstr. 1a, 37213 Witzenhausen, Germany;
- Department of Animal-Derived Food Technology, Faculty of Food Technology, Fulda University of Applied Sciences, Leipziger Straße 123, 36037 Fulda, Germany; (M.P.); (M.D.)
| | - Miroslav Petrov
- Department of Animal-Derived Food Technology, Faculty of Food Technology, Fulda University of Applied Sciences, Leipziger Straße 123, 36037 Fulda, Germany; (M.P.); (M.D.)
| | - Oliver Hensel
- Department of Agricultural and Biosystem Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstr. 1a, 37213 Witzenhausen, Germany;
| | - Mamadou Diakité
- Department of Animal-Derived Food Technology, Faculty of Food Technology, Fulda University of Applied Sciences, Leipziger Straße 123, 36037 Fulda, Germany; (M.P.); (M.D.)
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21
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Characteristics of sow milks at different lactation stages and their frozen storage stabilities. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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23
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Zeng D, Cai Y, Liu T, Huang L, Liu P, Zhao M, Zhao Q. Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106541] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Kadian D, Kumar A, Badgujar PC, Sehrawat R. Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13661] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Drishti Kadian
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Anit Kumar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
- Department of Food Technology School of Chemical Technology, Harcourt Butler Technical University Kanpur Uttar Pradesh India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Rachna Sehrawat
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
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25
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Cengiz E, Dogan M. Effect of corn starch–hydrocolloid interactions on the rheological properties of coating batters. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Mahmut Dogan
- Department of Food Engineering Erciyes University Kayseri Turkey
- TAGEM Food Analysis Center Co., Erciyes University Technopark Area Kayser Turkey
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26
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Fu L, He Z, Zeng M, Qin F, Chen J. Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2732-2741. [PMID: 32003461 DOI: 10.1002/jsfa.10305] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/19/2020] [Accepted: 01/31/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Recombinant plant-based whipping cream (RSWC) has been widely studied in recent years. The present study investigated the effects of soybean protein and its hydrolysates on the stability and physical properties of the RSWC. The RSWC was made with 28% soybean oil bodies and 4% additional soy proteins or its hydrolysates. The proteins used were soy protein isolate, 7S, 11S, oil body protein, soybean proteins isolate hydrolyzed by pepsin (SPHPe) and soybean protein isolate hydrolyzed by papain (SPHPa). RESULTS RSWC made with SPHPa containing a large amount of small-molecule polypeptide had the lowest apparent viscosity, shortest whipping time, best overrun and worst whipping stability, whereas RSWC made with SPHPe containing the α, β subunit and small-molecule polypeptides exhibited the second highest overrun and best whipping stability. The partial coalescence of fat and confocal micrographs of cream emulsions suggested that oil body protein was displaced by the small peptides from the interface, which led to partial destabilization and sufficient coalescence of fat globules after aging and whipping. CONCLUSION Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant-based cream in the future. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Liwei Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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27
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Guo M, Wang H, Wang Q, Chen M, Li L, Li X, Jiang S. Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105468] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Zhai X, Lin D, Li W, Yang X. Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples. Int J Biol Macromol 2020; 149:178-186. [DOI: 10.1016/j.ijbiomac.2020.01.230] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 01/14/2020] [Accepted: 01/22/2020] [Indexed: 11/26/2022]
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29
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Kang S, Wang H, Xia L, Chen M, Li L, Cheng J, Li X, Jiang S. Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring. Carbohydr Polym 2020; 229:115402. [DOI: 10.1016/j.carbpol.2019.115402] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/10/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022]
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30
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Liang T, Wang L. Preparation, Characterization and Application of a Low Water-Sensitive Artemisia sphaerocephala Krasch. Gum Intelligent Film Incorporated with Anionic Cellulose Nanofiber as a Reinforcing Component. Polymers (Basel) 2020; 12:polym12010247. [PMID: 31968624 PMCID: PMC7023553 DOI: 10.3390/polym12010247] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/06/2020] [Accepted: 01/17/2020] [Indexed: 12/18/2022] Open
Abstract
A low-water-sensitive Artemisia sphaerocephala Krasch. gum (ASKG) based intelligent film was developed. Red cabbage extracts (RCE) was selected as a natural pH-sensitive indicator, and anionic cellulose nanofiber (ACNF) was added as a hydrophobic and locking host. The zeta potential, rheology, Fourier-transform infrared spectroscopy, X-ray diffractometry, and release results indicated that the RCE was locked by the ACNF via electrostatic interactions, moreover, broke the original complicated network and ordered arrangement of polymer molecules in the developed intelligent films. RCE addition decreased the tensile strength, oxygen, and water vapor barrier properties and light transmission of the developed intelligent films, while increasing the elongation at break. The films could respond to buffer solutions and NH3 through different color changes. The developed intelligent film was hydrophobic, which could precisely detect the freshwater shrimp freshness in real time via color changes, which indicated that the films have potential in intelligent packaging and gas-sensing label fields.
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31
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Li Q, Zhao Z. Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization. RSC Adv 2020; 10:11883-11891. [PMID: 35496589 PMCID: PMC9050489 DOI: 10.1039/d0ra00677g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 03/06/2020] [Indexed: 11/21/2022] Open
Abstract
This research investigated the influence of processing history on physicochemical properties of dairy protein-stabilized emulsions. Emulsions were heated (UHT) either before or after a single homogenization (UHTSH, SHUHT) or homogenized both before and after heating (double homogenization, DHUHT). The results demonstrated that UHT treatment increased the protein load at the oil/water interface while homogenization prior to UHT (SHUHT) inhibited displacement of protein by surfactant molecules, and this emulsion exhibited higher interfacial protein coverage and wider size distribution compared to the emulsion produced by UHTSH. The use of the double homogenization with UHT resulted in emulsion droplets with the smallest average size and lowest concentration of unabsorbed protein. However, no difference in the protein load in a specific area was noticed between emulsions produced by DHUHT and SHUHT. When changes of surface tension at the air/water interface were measured using a drop tensiometer, SHUHT emulsion showed the fastest decrease of surface tension due to the occurrence of a lower level of surfactant displacement where more surfactant was available for fast adsorption. Emulsions prepared with DHUHT or UHTSH decreased the surface tension in a slower speed than SHUHT. During storage, partial coalescence of emulsion droplets was observed for emulsions produced with single homogenization, regardless of whether this was carried out before or after heating. Double homogenization formed more stable emulsions than single homogenization. This work clearly showed that it is possible to tailor physico-chemical functionalities of dairy protein-based emulsions by controlling the interactions between proteins or with surfactants during processing. This research investigated the influence of processing history on physicochemical properties of dairy protein-stabilized emulsions.![]()
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Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- China
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32
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Sun J, Du Y, Ma J, Li Y, Wang L, Lu Y, Zou J, Pang J, Wu C. Transparent bionanocomposite films based on konjac glucomannan, chitosan, and TEMPO-oxidized chitin nanocrystals with enhanced mechanical and barrier properties. Int J Biol Macromol 2019; 138:866-873. [DOI: 10.1016/j.ijbiomac.2019.07.170] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 07/08/2019] [Accepted: 07/25/2019] [Indexed: 11/13/2022]
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33
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Liu N, Cui J, Li G, Li D, Chang D, Li C, Chen X. The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1553896] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Junjie Cui
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Guanghui Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, China
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Dawei Chang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Cheng Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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34
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Wu C, Li Y, Du Y, Wang L, Tong C, Hu Y, Pang J, Yan Z. Preparation and characterization of konjac glucomannan-based bionanocomposite film for active food packaging. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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35
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Amiri Samani S, Naji MH. Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream. Food Sci Nutr 2019; 7:899-906. [PMID: 30918632 PMCID: PMC6418465 DOI: 10.1002/fsn3.680] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 04/11/2018] [Accepted: 04/14/2018] [Indexed: 11/11/2022] Open
Abstract
In this study, the effects of homogenization pressure (125, 145, and 165 bars) and temperature (45, 60, and 75°C) on the properties of Sesame vegetable cream are investigated. The physical stability of cream was characterized by droplet size and syneresis, and chemical stability of it was evaluated by determining peroxide value and p-anisidine. The results showed that the cream in the presence of high pressure and temperature treatment exhibits lower stability. At 75°C temperature and 165 bar, the vegetable cream had highest peroxide value (3.61) and p-anisidine (2.16). However, pressure could protect the droplets against aggregation in the high pressure (165 bar) and greatly increased the physical stability. During increase in process parameters, the syneresis of cream was decreased with a rise of pressure and extension of temperature. The process condition in 145 bar and 60°C led to the high acceptability of vegetable cream.
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Affiliation(s)
- Sara Amiri Samani
- Department of Food Science and TechnologyShahrekord BranchIslamic Azad UniversityShahrekordIran
| | - Mohammad Hadi Naji
- Department of Food Science and TechnologyZarin Dasht BranchIslamic Azad UniversityFarsIran
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36
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Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins. Food Chem 2019; 274:775-781. [DOI: 10.1016/j.foodchem.2018.09.028] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2018] [Revised: 09/03/2018] [Accepted: 09/04/2018] [Indexed: 11/24/2022]
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37
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Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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38
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A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.028] [Citation(s) in RCA: 131] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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39
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Saricaoglu FT, Tural S, Gul O, Turhan S. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.058] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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40
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Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream. Int J Biol Macromol 2018; 117:858-862. [DOI: 10.1016/j.ijbiomac.2018.05.135] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 05/19/2018] [Accepted: 05/20/2018] [Indexed: 11/20/2022]
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41
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Liang T, Sun G, Cao L, Li J, Wang L. Rheological behavior of film-forming solutions and film properties from Artemisia sphaerocephala Krasch. gum and purple onion peel extract. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.055] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Liu N, Chen Q, Li G, Zhu Z, Yi J, Li C, Chen X, Wang Y. Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment. Molecules 2018; 23:molecules23071533. [PMID: 29949852 PMCID: PMC6100609 DOI: 10.3390/molecules23071533] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 06/19/2018] [Accepted: 06/24/2018] [Indexed: 11/16/2022] Open
Abstract
Perilla seed protein (PSP) was extracted from defatted perilla seed meal and applied in oil-in-water (O/W) emulsions as an emulsifier. We investigated the influences of protein concentration (0.25⁻1.5 wt %), pH (3.0⁻9.0), NaCl concentration (0⁻350 mmol/L) and thermal treatment (70⁻90 °C, 30 min) on the physical characteristics of O/W emulsions, including volume-average diameter, ζ-potential, interfacial protein concentration, microstructure and so on. Results showed that increasing PSP concentration would decrease the d4,3 and a 1.0 wt % PSP concentration was sufficient to ensure the stability of emulsion. Under pH 3.0⁻9.0, emulsions were stable except at pH 3.0⁻5.0 which was proximal to the isoelectric point (pH 4.5) of PSP. At high NaCl concentrations (250⁻350 mmol/L), the emulsions exhibited relatively lower absolute ζ-potential values and a large number of aggregated droplets. A moderate thermal treatment temperature (e.g., 70 °C) was favorable for the emulsion against aggregation and creaming. However, when 90 °C thermal treatment was performed, a clear layer separation was observed after 2 weeks storage and the emulsion showed a poor stability. The findings of this work are of great importance for the utilization and development of PSP as an emulsifier for food emulsions.
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Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Qiannan Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Guanghui Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Cheng Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
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Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Res Int 2018; 107:477-485. [DOI: 10.1016/j.foodres.2018.02.068] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 11/18/2022]
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44
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Liang T, Wang L. Preparation and characterization of a novel edible film based on Artemisia sphaerocephala Krasch. gum: Effects of type and concentration of plasticizers. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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45
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12482] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dian Widya Ningtyas
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
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Farahmandfar R, Asnaashari M, Salahi MR, Khosravi Rad T. Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream. Int J Biol Macromol 2017; 98:820-828. [DOI: 10.1016/j.ijbiomac.2017.02.046] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 02/08/2017] [Accepted: 02/09/2017] [Indexed: 11/27/2022]
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47
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The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9457-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Long Z, Zhao M, Sun-Waterhouse D, Lin Q, Zhao Q. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate. Food Chem 2015; 184:105-13. [DOI: 10.1016/j.foodchem.2015.03.052] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 03/11/2015] [Accepted: 03/14/2015] [Indexed: 11/18/2022]
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50
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Nguyen V, Duong CT, Vu V. Effect of thermal treatment on physical properties and stability of whipping and whipped cream. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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