1
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Oh H, Nam JH, Park BR, Kim KM, Kim HY, Cho YS. Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour. ULTRASONICS SONOCHEMISTRY 2024; 109:106977. [PMID: 39088989 PMCID: PMC11341936 DOI: 10.1016/j.ultsonch.2024.106977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/28/2024] [Accepted: 07/01/2024] [Indexed: 08/03/2024]
Abstract
This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.
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Affiliation(s)
- Hyeonbin Oh
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Jung-Hyun Nam
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Kyung Mi Kim
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Ha Yun Kim
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Yong Sik Cho
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea.
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2
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Zhao X, Zeng L, Huang Q, Zhang B, Zhang J, Wen X. Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification. Food Chem 2022; 386:132848. [PMID: 35367796 DOI: 10.1016/j.foodchem.2022.132848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 03/11/2022] [Accepted: 03/27/2022] [Indexed: 11/04/2022]
Abstract
This work investigated the structure and physicochemical properties of cross-linked tapioca starch (CTS), acetylated tapioca starch (ATS) and their counterparts (Oil-CTS and Oil-ATS). The results showed oil on the interface of starch granules promoted granule agglomeration after oil modification. Besides, oil modification could increase granule size and destroy the crystalline structure but did not affect the molecular structure of starch. Meanwhile, oil-modified starches did not form the V-type structure like amylose-fatty acid complex, suggesting that oil could not enter the helical cavity of amylose to form complex. Furthermore, compared with CTS and ATS, oil-modified starches had higher shear resistance, lower viscosity and gelatinization enthalpy. Notably, Oil-CTS possessed excellent emulsion stability, with the potential application as an emulsion stabilizer. This study revealed oil modification as an innovative method to endow starch with high shear resistance, low gelatinization enthalpy and excellent emulsion stability to meet the demands of food industries.
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Affiliation(s)
- Xiaoyun Zhao
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Lingjun Zeng
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
| | - Binjia Zhang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Jiaqi Zhang
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Xing Wen
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
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3
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Riquelme N, Laguna L, Tárrega A, Robert P, Arancibia C. Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions. Food Res Int 2021; 147:110558. [PMID: 34399535 DOI: 10.1016/j.foodres.2021.110558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/19/2022]
Abstract
Food behavior during oral processing plays an essential role in the perception of texture. It depends on different factors, including food structure and composition, as well as its behavior when interacting with saliva. This study aimed to investigate the effect of particle size and thickener type of emulsified systems on physical, rheological, tribological, and oral oily coating properties under oral conditions. Six matrices based on oil-in-water emulsions with different particle sizes (NE-nanoemulsion and CE-conventional emulsions) were prepared using a mixture of emulsifiers (10% w/w) and sunflower oil (10% w/w). Thickened agents were added to the matrices (NE and CE) at different concentrations (3-4.5% w/w of starch-ST or 0.4-0.8% w/w xanthan gum-XG) to obtain equi-viscous samples (NE-EV) with their CE-based counterpart. Results showed a decrease in apparent viscosity values under oral conditions (saliva and shearing at 10 s-1) during the shear time, but this behavior was more evident in starch-based matrices. The lubrication properties of the different matrices depended mainly on the thickener concentration since equi-viscous samples (NE-ST-EV and NE-XG-EV) showed higher coefficient of friction (CoF) values. Finally, oral oily coating was more related to the oil droplets size than to the type of thickener since all NE-based matrices showed a higher amount of coating retained compared to the CE-based ones. Therefore, NE-based matrices could be used as an alternative to increase mouthfeel sensations in food emulsions.
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Affiliation(s)
- Natalia Riquelme
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile; Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Laura Laguna
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Paz Robert
- Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Carla Arancibia
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile.
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4
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Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions. Processes (Basel) 2021. [DOI: 10.3390/pr9060989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fractions of cassava flour based on the particle sizes under 75 µm (CR075), 75–125 µm (CR125), 125–250 µm (CR250), and 250–500 µm (CR500) were screened for enzymatic hydrolysis effect. The results showed that all cassava flour suspensions exhibited a shear-thinning behavior, and the viscosity increased drastically with the increase of particle size. During hydrolysis, the viscosity reduced slightly and the non-Newtonian behavior became negligible beyond 4 h of the process. The particles size for CR075 and CR125 increased steadily in diameter mean. The samples of CR250 and CR500 showed more fluctuation by first decreasing, followed by increasing in particle sizes during the process. The highest hydrolysis yield was found for samples with particle size under 125 µm (89.5–90.7%), suggesting that mechanical treatment of cassava can enhance the bioconversion rate.
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5
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Armaforte E, Hopper L, Stevenson G. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110341] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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6
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Sun C, Fang Y. Replacement of Fat or Starch. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Zhu Y, Gao H, Liu W, Zou L, McClements DJ. A review of the rheological properties of dilute and concentrated food emulsions. J Texture Stud 2019; 51:45-55. [PMID: 31107991 DOI: 10.1111/jtxs.12444] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 05/06/2019] [Accepted: 05/10/2019] [Indexed: 12/11/2022]
Abstract
Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion-based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.
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Affiliation(s)
- Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts
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8
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Alava C, Verdú S, Barat JM, Grau R. Enrichment of chips with fibre from a tiger‐nut (
Cyperus esculentus
) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Cecibel Alava
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
| | - Samuel Verdú
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
| | - José M. Barat
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
| | - Raúl Grau
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
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9
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The Proportion of Fermented Milk in Dehydrated Fermented Milk⁻Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution. Foods 2018; 7:foods7070113. [PMID: 30011920 PMCID: PMC6068679 DOI: 10.3390/foods7070113] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 11/19/2022] Open
Abstract
Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs.
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10
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Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Res Int 2018; 105:913-919. [DOI: 10.1016/j.foodres.2017.12.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 12/07/2017] [Accepted: 12/08/2017] [Indexed: 11/24/2022]
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11
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Román L, Reguilón MP, Gómez M. Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Arancibia C, Miranda M, Matiacevich S, Troncoso E. Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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13
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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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14
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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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15
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Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre. Food Chem 2016; 202:31-9. [DOI: 10.1016/j.foodchem.2016.01.077] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/02/2015] [Accepted: 01/19/2016] [Indexed: 11/21/2022]
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16
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Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability. INT J POLYM SCI 2016. [DOI: 10.1155/2016/6280581] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Carboxymethyl cellulose (CMC) is a hydrocolloid with surface activity that could act as emulsifiers in oil-in-water emulsions; however the principal role is that it acts as structuring, thickening, or gelling agent in the aqueous phase. This study aims to evaluate the application of CMC as thickener into nanoemulsions based on olive oil and their influence on particle characteristics, flow behavior, and color. Four nanoemulsions with different oil (5% and 15% w/w olive oil) and CMC (0.5% and 0.75% w/w) concentration and two control samples without CMC added were prepared using Tween 80 as emulsifier. All physical properties studied on nanoemulsions were depending on both oil and CMC concentration. In general, z-average particle size varied among 107–121 nm and those samples with 5% oil and CMC were the most polydisperse. The addition of CMC increased anionic charge of nanoemulsions obtaining zeta potential values among −41 and −55 mV. The oil concentration increased both consistency and pseudoplasticity of samples, although samples were more stable to gravitational separation at the highest CMC concentration. Color of nanoemulsions was affected principally by the oil concentration. Finally, the results showed that CMC could be applied in nanoemulsions as thickener increasing their physical stability although modifying their physical properties.
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17
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Valoppi F, Calligaris S, Barba L, Nicoli MC. Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases. Food Res Int 2015; 74:224-230. [PMID: 28411987 DOI: 10.1016/j.foodres.2015.05.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 04/30/2015] [Accepted: 05/08/2015] [Indexed: 11/27/2022]
Abstract
The structure at different length scales and the viscoelastic properties of ternary mixtures composed of saturated monoglycerides, sunflower oil and aqueous solutions of weak bases (KHCO3, NaHCO3, and NH4HCO3) or strong bases (NaOH and KOH) were investigated. The characteristics of ternary mixtures were studied systematically by using polarized light microscopy, differential scanning calorimetry (DSC), synchrotron X-ray diffraction (XRD) and rheological analysis. Results showed that the base type and concentration greatly affected the structure of the mixtures. The use of strong bases allowed gelled systems to be obtained only at low concentrations (<10mM). On the contrary, the presence of weak bases induced gelling at all concentrations considered (from 1 to 1000mM). The increase of base concentration led to a reduction of the mean droplet diameter and melting temperature. At the same time, the viscoelastic characteristics as a function of base concentration followed a more complex behavior: G' and G″ progressively decreased as the salt concentration increased in a concentration range from 1 to 100mM, while the rheological parameters increased when salt concentration increased from 100 to 1000mM. The structural and viscoelastic behavior of systems prepared with different salts were commonly independent of the cation present in the medium. Results highlight that it is possible to tailor the structure of these gels by using specific bases.
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Affiliation(s)
- Fabio Valoppi
- Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Sonia Calligaris
- Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Luisa Barba
- Istituto di Cristallografia, Consiglio Nazionale delle Ricerche, 34100 Trieste, Italy
| | - Maria Cristina Nicoli
- Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, 33100 Udine, Italy
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18
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McClements DJ. Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. Adv Nutr 2015; 6:338S-52S. [PMID: 25979507 PMCID: PMC4424772 DOI: 10.3945/an.114.006999] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Fat plays multiple roles in determining the desirable physicochemical properties, sensory attributes, nutritional profile, and biologic response of food products. Overconsumption of fats is linked to chronic diseases, such as obesity, coronary heart disease, diabetes, and cancer. There is therefore a need to develop reduced-fat products with physicochemical properties and sensory profiles that match those of their full-fat counterparts. In addition, foods may be redesigned to increase the feelings of satiety and satiation, and thereby reduce overall food intake. The successful design of these types of functional foods requires a good understanding of the numerous roles that fat plays in determining food attributes and the development of effective strategies to replace these attributes. This article provides an overview of the current understanding of the influence of fat on the physicochemical and physiologic attributes of emulsion-based food products and highlights approaches to create high-quality foods with reduced-fat contents.
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19
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Duval S, Chung C, McClements DJ. Protein-Polysaccharide Hydrogel Particles Formed by Biopolymer Phase Separation. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9396-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr 2015; 56:650-85. [DOI: 10.1080/10408398.2013.792236] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gordon Smith
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
| | - Brian Degner
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
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21
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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22
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Chung C, Degner B, McClements DJ. Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. Food Chem 2013; 141:3393-401. [DOI: 10.1016/j.foodchem.2013.06.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2013] [Revised: 04/26/2013] [Accepted: 06/11/2013] [Indexed: 11/19/2022]
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24
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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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25
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Chung C, Degner B, McClements DJ. Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Tomaschunas M, Köhn E, Bennwitz P, Hinrichs J, Busch-Stockfisch M. Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance. J Food Sci 2013; 78:S894-901. [DOI: 10.1111/1750-3841.12128] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Accepted: 07/03/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Maja Tomaschunas
- Dept. of Nutrition and Home Economics, Faculty of Life Sciences; Hamburg Univ. of Applied Sciences (HAW); Lohbruegger Kirchstrasse 65; 21033; Hamburg; Germany
| | - Ehrhard Köhn
- Dept. of Nutrition and Home Economics, Faculty of Life Sciences; Hamburg Univ. of Applied Sciences (HAW); Lohbruegger Kirchstrasse 65; 21033; Hamburg; Germany
| | - Petra Bennwitz
- Dr. August Oetker Nahrungsmittel KG, Research and Development; Artur-Ladebeck-Strasse 100; 33647; Bielefeld; Germany
| | - Jörg Hinrichs
- Dept. of Dairy Science and Technology, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21; 70599; Stuttgart; Germany
| | - Mechthild Busch-Stockfisch
- Dept. of Nutrition and Home Economics, Faculty of Life Sciences; Hamburg Univ. of Applied Sciences (HAW); Lohbruegger Kirchstrasse 65; 21033; Hamburg; Germany
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Chung C, Olson K, Degner B, McClements DJ. Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9287-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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