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Kuang J, Yang X, Xu K, Zheng W, Dang B. Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6439-6448. [PMID: 38497905 DOI: 10.1002/jsfa.13468] [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: 12/08/2023] [Revised: 03/13/2024] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND Understanding the interactions between protein and starch is crucial in revealing the mechanisms by which protein influences starch digestibility. The present study investigated the impact of different contents of pea protein isolate (PPI) on the physicochemical properties and digestibility of pea starch (PS). RESULTS The results demonstrated that as the content of PPI increased from 0% to 12%, and the digestion of PS decreased by 12.3%. Rheological analysis indicated that PPI primarily interacted with molecular chains of PS through hydrogen bonds. Increasing the content of PPI resulted in a 30.6% decrease in the hardness of the composite gels, accompanied by a 10% reduction in the short-ordered structure of PS. This hindered the formation of molecular aggregation and resulted in a loose and disordered gel network structure. The microstructure confirmed that the attachment of PPI to PS served as a physical barrier, impeding starch digestibility. CONCLUSION In summary, the primary mechanism by which PPI inhibited PS digestion involved steric hindrance exerted by PPI and its interaction with PS via hydrogen bonds. These findings contribute to a better understanding of the interaction mechanisms between PS and PPI and offer insights for the optimal utilization of pea resources. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jiwei Kuang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
| | - Ke Xu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
- Qinghai South of Qilian Mountain Forest Ecosystem Observation and Research Station, Huzhu, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
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2
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Ahmad K, Khan S, Chen P, Yang X, Fan C, Fan Y, Hao L, Tian Q, Tu C, Hou H. Enhancing mucoadhesion: Exploring rheological parameters and texture profile in starch solutions, with emphasis on micro-nanofiber influence. Int J Biol Macromol 2024; 275:133392. [PMID: 38917914 DOI: 10.1016/j.ijbiomac.2024.133392] [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: 01/20/2024] [Revised: 06/01/2024] [Accepted: 06/22/2024] [Indexed: 06/27/2024]
Abstract
This comprehensive analysis explores the rheological parameters and texture profile analysis (TPA) to effect starch solutions for mucoadhesion and assess the impact of micro-nanofibers (MNFs) on these parameters. The surface chemistry of all six samples was examined through the Fourier transform infrared (FTIR) technique. The spectrum of FTIR was recorded in the range of 500-4000 cm-1. The viscosity of different pHs (2-11) and temperatures (20-70 °C) of verious starches, potato, corn, and rice, decreased with the increasing of shear rate, exhibiting shear thinning behavior, which conformed to pseudoplastic fluid.The combination of chitosan and collagen MNFs significantly changed rheological properties, and the sample with the addtion of 1500 µL CC-MNF exhibited a greater viscosity of 59.8 mPa·s at a shear rate of 1.49 s-1. Potato starch emerged as a strong candidate for mucoadhesion due to its low hardness (4.62 ± 0.31 N), high adhesion (0.0322 ± 0.0053 mJ), cohesiveness (0.37 ± 0.03 Ratio), low chewiness (0.66 ± 0.12 mJ), and gumminess (1.69 ± 0.23 N). The inclusion of MNFs, especially collagen/chitosan MNFs showed the potential to further enhance adhesion.
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Affiliation(s)
- Khurshid Ahmad
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong Province 266237, PR China
| | - Suleman Khan
- Department of Physics, NFC Institute of Engineering and Technology, Multan 60000, Pakistan
| | - Peng Chen
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Xia Yang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Chaozhong Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Yan Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Li Hao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Qiaoji Tian
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Chaoxin Tu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong Province 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province, 572024, PR China.
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3
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Kim SH, Jo YJ, Lee SH, Park SH. Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making. Foods 2024; 13:1678. [PMID: 38890906 PMCID: PMC11171671 DOI: 10.3390/foods13111678] [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: 04/17/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.
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Affiliation(s)
- Sung-Huo Kim
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Yeon-Ji Jo
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Department of Marin Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Sung Ho Lee
- SPC Group Research Institute of Food and Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Sung-Hoon Park
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
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4
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Cheng Z, Zheng Q, Duan Y, Hu K, Cai M, Zhang H. Optimization of ultrasonic conditions for improving the characteristics of corn starch-glycyrrhiza polysaccharide composite to prepare enhanced quality lycopene inclusion complex. Int J Biol Macromol 2024; 267:131504. [PMID: 38604428 DOI: 10.1016/j.ijbiomac.2024.131504] [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: 01/28/2024] [Revised: 03/26/2024] [Accepted: 04/08/2024] [Indexed: 04/13/2024]
Abstract
In this study, based on response surface optimization of ultrasound pre-treatment conditions for encapsulating lycopene, the corn starch-glycyrrhiza polysaccharide composite (US-CS-GP) was used to prepare a novel lycopene inclusion complex (US-CS-GP-Lyc). Ultrasound treatment (575 W, 25 kHz) at 35 °C for 25 min significantly enhanced the rheological and starch properties of US-CS-GP, facilitating the preparation of US-CS-GP-Lyc with an encapsulation efficiency of 76.12 ± 1.76 %. In addition, the crystalline structure, thermal properties, and microstructure of the obtained lycopene inclusion complex were significantly improved and showed excellent antioxidant activity and storage stability. The US-CS-GP-Lyc exhibited a V-type crystal structure, enhanced lycopene loading capacity, and reduced crystalline regions due to increased amorphous regions, as well as superior thermal properties, including a lower maximum thermal decomposition rate and a higher maximum decomposition temperature. Furthermore, its smooth surface with dense pores provides enhanced space and protection for lycopene loading. Moreover, the US-CS-GP-Lyc displayed the highest DPPH scavenging rate (92.20 %) and enhanced stability under light and prolonged storage. These findings indicate that ultrasonic pretreatment can boost electrostatic forces and hydrogen bonding between corn starch and glycyrrhiza polysaccharide, enhance composite properties, and improve lycopene encapsulation, which may provide a scientific basis for the application of ultrasound technology in the refined processing of starch-polysaccharides composite products.
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Affiliation(s)
- Zirun Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qiao Zheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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5
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Hung SH, Lai LS. Changes in the pasting and rheological properties of wheat, corn, water caltrop and lotus rhizome starches by the addition of Annona montana mucilage. Int J Biol Macromol 2024; 265:131009. [PMID: 38513905 DOI: 10.1016/j.ijbiomac.2024.131009] [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: 12/04/2023] [Revised: 03/07/2024] [Accepted: 03/18/2024] [Indexed: 03/23/2024]
Abstract
Annona montana mucilage (AMM) is a novel mucilage with unique but limited information. This study investigated the effects of AMM addition on the pasting and rheological properties of wheat starch (WS), corn starch (CS), water caltrop starch (WCS), and lotus rhizome starch (LRS). The addition of AMM generally increased the pasting temperature and peak viscosity, but reduced the setback value of all starches to varying degrees, and the initiation of viscosity-increase for cereal starch/AMM systems during pasting occurred at lower temperatures, accompanied with a distinctive two-stage swelling process as well as lower peak and final hot paste viscosity at 50 °C. AMM significantly increased the pseudoplasticity and entanglement of the systems to varying degrees (LRS > WS > WCS > CS). Under a constant shear rate of 50 s-1, the consistency level was found to fall in honey-like for cereal starch/AMM groups, and honey-like to extremely thick levels for WCS and LRS/AMM groups. Except for the WCS/AMM systems, the storage and loss modulus as well as tan increased with increasing AMM concentration. Short-term retrogradation of starch at 4 °C was pronouncedly retarded by the addition of AMM for WS, CS and WCS groups, but was less affected for LRS group.
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Affiliation(s)
- Shao-Hua Hung
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan.
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6
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Hong SJ, Shin GH, Kim JT. Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template. Gels 2024; 10:84. [PMID: 38275858 PMCID: PMC10815647 DOI: 10.3390/gels10010084] [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: 12/13/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Turmeric extract (TE)-loaded oleogels (TE-OG) was fabricated by an emulsion template technique using xanthan gum (XG) and soy lecithin (SL) as oleogelators. The formulation for TE-OG was optimized using 0.32% XG, 1.2% SL, and 1.0% TE. The optimized TE-OG had a minimal particle size of 810.23 ± 10.68 nm as measured by the dynamic light scattering (DLS) method, and a high encapsulation efficiency (EE) of 96.62 ± 0.56%. Additionally, the optimized TE-OG exhibited a favorable zeta potential of -27.73 ± 0.44 mV, indicating the good stability of the TE-OG due to the electrostatic repulsion between particles. TE-OG formulated with 0.32% XG and 1.2% SL was subjected to frequency sweep testing to evaluate its solid-like rheological behavior. The oil-binding capacity (OBC) of TE-OG was consistently maintained above 99.99%. In vitro digestion of TE-OG demonstrated the potential of the emulsion template for controlled release, with less than 20% of the encapsulated curcumin being released in simulated gastric fluid (SGF), whereas nearly 70% was released in the simulated intestinal fluid (SIF). Moreover, TE-OG affected the rapid release of free fatty acids (FFAs), which have a positive effect on the digestion of triacylglycerols found in soybean oil (SO). TE-OG was further used as an alternative to commercial butter to produce pound cakes, and their rheological properties were compared to those of the pound cake prepared using commercial butter. The pound cake prepared using TE-OG showed a noticeable decrease in hardness from 10.08 ± 1.39 N to 7.88 ± 0.68 N and increased porosity, demonstrating the inherent capability of TE-OG to enhance the overall quality standards of bakery products.
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Affiliation(s)
- Su Jung Hong
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
- BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
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7
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Bak J, Yoo B. Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature. Int J Biol Macromol 2023; 253:126559. [PMID: 37657581 DOI: 10.1016/j.ijbiomac.2023.126559] [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: 06/09/2023] [Revised: 08/10/2023] [Accepted: 08/24/2023] [Indexed: 09/03/2023]
Abstract
Our goal was to investigate the effects of various conditions of media (NaCl, sucrose, pH, and temperature) on the steady and dynamic shear rheological properties of a concentrated ternary gum mixture system (1.0 wt%) containing xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC). Regardless of the media conditions, all gum mixtures exhibited a high shear-thinning behavior with a low flow behavior index (<0.30). NaCl addition resulted in a decrease in the consistency index (K, 32.8-16.1 Pa·sn) and apparent viscosity at 50 s-1 (ηa,50, 1.00-0.75 Pa·s), as well as the elastic modulus (G') and viscous modulus (G″) due to the charge screening effect. Similar result was observed with an increase in acidity of media. The presence of sucrose also induced the decrease in the ηa,50, K, G', and G″ values of the ternary gum, but tan δ (G″/G') decreased, indicative of higher weak gel-like properties. No effect of NaCl or sucrose addition on the temperature dependence of G' values was observed, whereas pH adjustment was impacted. These results demonstrated that the presence of co-solute, the acidity of media, and temperature influenced the rheological properties of ternary gum, and in particular acid condition gave a great impact.
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Affiliation(s)
- J Bak
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea
| | - B Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea.
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Kuang J, Huang J, Ma W, Min C, Pu H, Xiong YL. Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel. Foods 2022; 11:foods11162508. [PMID: 36010508 PMCID: PMC9407422 DOI: 10.3390/foods11162508] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/13/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze−thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch−gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze−thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze−thaw stability.
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Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions. Foods 2022; 11:foods11142115. [PMID: 35885357 PMCID: PMC9324416 DOI: 10.3390/foods11142115] [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: 06/14/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 02/01/2023] Open
Abstract
Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.
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Wang X, Liu S, Ai Y. Gelation mechanisms of granular and non-granular starches with variations in molecular structures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Ospina‐Casas K, Laguado‐Escobar D, Narváez‐Cuenca C. Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16440] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Karen‐Gisseth Ospina‐Casas
- Universidad Nacional de Colombia Sede Bogotá, Facultad de agronomía, Departamento de Ciencias Agrarias Bogotá Colombia
- Área de investigación, Desarrollo e innovación Bogotá DC Colombia
| | | | - Carlos‐Eduardo Narváez‐Cuenca
- Universidad Nacional de Colombia, Sede Bogotá, Facultad de Ciencias, Departamento de Química Food Chemistry Research Group Bogotá Colombia
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Laokuldilok N, Surin S, Damrongwattanakool N. Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:724-734. [PMID: 35153313 PMCID: PMC8814073 DOI: 10.1007/s13197-021-05067-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2018] [Accepted: 04/02/2018] [Indexed: 02/03/2023]
Abstract
Riceberry, a Thai black rice variety (Oryza Sativa L.) has been developed with the aim to provide high iron and low glucose to consumers. Therefore, riceberry could potentially be used to produce healthier processed foods. In this regard, a D-optimal mixture design was employed for the optimization of the steamed rice cakes which included ten combinations of riceberry flour (RF), xanthan gum (XG) and glutinous rice flour (GRF). The influence of RF substitution for GRF with XG addition on the texture, physicochemical and sensory properties, as well as the estimated glycemic index (eGI) of the steamed rice cakes, were studied. The results demonstrated that RF, XG, and GRF had a noticeable effect on eGI, textural, and sensory properties of the steamed rice cakes. XG was the variable that most affected hardness, adhesiveness, cohesiveness, and gumminess of the steamed rice cakes by the positive effect. XG had a negative effect on hydrolysis index and eGI. The optimum mixture obtained on a basis of overall liking, hardness, adhesiveness, gumminess, and eGI value contained 39% RF, 1% XG, and 60% GRF with desirability equal to 0.673. For filling, the red bean paste with 100% isomaltulose substitution for sucrose indicated the lowest value of eGI and the highest score of the overall liking. The optimum steamed rice cakes stuffed with the red bean paste used isomaltulose as a sucrose replacer were classified as the medium GI food.
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Affiliation(s)
- Natcha Laokuldilok
- grid.443852.c0000 0000 8889 2779Division of Food and Business Innovation, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, 52100 Thailand
| | - Siriluck Surin
- grid.440403.70000 0004 0646 5810Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Khlong Luang, Pathumthani 12110 Thailand
| | - Nanthina Damrongwattanakool
- grid.443852.c0000 0000 8889 2779Division of Food Science and Technology, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, 52100 Thailand
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Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums. Processes (Basel) 2022. [DOI: 10.3390/pr10020180] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The effect of gum Cordia (GC) and gum Ziziphus (GZ) on the physicochemical properties of wheat, potato, and chickpea starches was investigated. Native or acetylated gums were mixed with starch at 2% or 5%. Starches were analyzed using rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and rheometer. In the presence of gums, the data showed clear variations between the starch gels. The effects of gum acetylation on the starch characteristics were significant. According to the starch type, the peak viscosity of the gels increased depending on the gum type or concentration. With the exception of the potato starch, when gums were added, the gelatinization temperature of the starches increased. Gum acetylation significantly increased starch–gel elasticity (high G′), particularly at the 2% concentration. GC-starch gel hardness was ranked as follows: chickpea–5% native gum > wheat–5% native gum > potato–0% gum, whereas GZ followed the order of: chickpea–2% native gum > wheat–2% native gum > potato–2% native gum. Both the gums promoted reduction in syneresis for the wheat and chickpea starches. Although there was no clear trend, the Ea of the native starches was lowered overall as a result of the gums, indicating the limited effect of temperature on the rheological properties of the blends.
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Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties of bean dregs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112810] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Tiozon RJN, Bonto AP, Sreenivasulu N. Enhancing the functional properties of rice starch through biopolymer blending for industrial applications: A review. Int J Biol Macromol 2021; 192:100-117. [PMID: 34619270 DOI: 10.1016/j.ijbiomac.2021.09.194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/26/2021] [Accepted: 09/28/2021] [Indexed: 02/07/2023]
Abstract
Rice starch has been used in various agri-food products due to its hypoallergenic properties. However, rice starch has poor solubility, lower resistant starch content with reduced retrogradation and poor functional properties. Hence, its industrial applications are rather limited. The lack of comprehensive information and a holistic understanding of the interaction between rice starch and endo/exogenous constituents to improve physico-chemical properties is a prerequisite in designing industrial products with enhanced functional attributes. In this comprehensive review, we highlight the potentials of physically mixing of biopolymers in upgrading the functional characteristics of rice starch as a raw material for industrial applications. Specifically, this review tackles rice starch modifications by adding natural/synthetic polymers and plasticizers, leading to functional blends or composites in developing sustainable packaging materials, pharma- and nutraceutical products. Moreover, a brief discussion on rice starch chemical and genetic modifications to alter starch quality for the deployment of rice starch industrial application is also highlighted.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer driven Grain Quality and Nutrition unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines; Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany.
| | - Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Department of Chemistry, College of Science, University of Santo Tomas, España Blvd, Sampaloc, Manila, 1008, Metro Manila, Philippines.
| | - Nese Sreenivasulu
- Consumer driven Grain Quality and Nutrition unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines.
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17
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Md Yunos NSH, Omar FN, Hafid HS, Mohammed MAP, Baharuddin AS, Wakisaka M. Experimental and numerical study of wheat and rice doughs. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Meng K, Gao H, Zeng J, Zhao J, Qin Y, Li G, Su T. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4373-4379. [PMID: 33417243 DOI: 10.1002/jsfa.11078] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND This work aimed to investigate the effects of different levels of konjac glucomannan (KGM) on the thermomechanical and pasting properties, water distribution, gelatinization, texture, and microstructural characteristics of wheat flour and dough. RESULTS The thermomechanical properties assessed with a Mixolab showed that KGM could increase the water absorption and degree of softening and decrease the stability time of wheat dough. In addition, wheat flour starch with KGM underwent significant (P < 0.05) gelatinization changes according to the rapid viscosity analyzer and differential scanning calorimetry results. These results demonstrated that KGM enhanced the thermal stability and anti-aging capacity of wheat flour. All doughs with KGM exhibited viscoelastic behavior but lower hardness and gumminess. Low-field nuclear magnetic resonance showed that water, with a tight binding force, migrated to the weaker binding forces in the dough. A noticeable disruption of the gluten network was observed at the highest level of KGM. However, an intermediate level of KGM addition (10 or 15 g kg-1 flour) still rendered dough with satisfactory properties. CONCLUSION A certain amount of KGM could enhance the thermal stability and anti-aging ability of wheat flour, improve the viscoelastic behavior, and decrease the hardness and gumminess of dough. In general, the mixing of flour and dough with KGM addition of 10 or 15 g kg-1 flour was of good quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Kexin Meng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jingxiang Zhao
- Department of Tourism Management, Xinxiang Vocational and Technical College, Xinxiang, China
| | - Yueqi Qin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Guanglei Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Tongchao Su
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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Gao J, Zhu L, Huang J, Li L, Yang Y, Xu Y, Wang Y, Wang L. Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch. Food Funct 2021; 12:7029-7039. [PMID: 34152329 DOI: 10.1039/d1fo00507c] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of dandelion root polysaccharide (DRP) on the gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of the pasting temperature and a decrease of viscosity. Compared to native corn starch, the swelling power, solubility and content of amylose leaching were reduced as the DRP addition increased. Scanning electron microscopy (SEM) analysis showed that DRP was easily dispersed in the starchy matrix, and a more uniform structure was observed in corn starch/DRP pastes. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) analyses confirmed that the crystal shape of the corn starch gels was not changed and no new groups were produced with increasing DRP concentration. Moreover, DRP could improve the fluidity of the gelatinized corn starch and reduce its digestibility. These findings provided fundamental information about DRP's application in the whole processing of corn starch.
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Affiliation(s)
- Jingyu Gao
- College of Art and Science, Northeast Agricultural University, Harbin, 150030, China.
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20
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Liu Y, Xu B, An F, Liu J. Physicochemical Properties of Cassava Starch‐Konjac Glucomannan Composites. STARCH-STARKE 2021. [DOI: 10.1002/star.202000186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yawei Liu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 P. R. China
| | - Bing Xu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 P. R. China
| | - Fei An
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 P. R. China
| | - Jie Liu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 P. R. China
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21
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Synthesis of lignin-based hydrogels and their applications in agriculture: A review. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01712-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Taziki Shams-Abadi S, Razavi SMA. Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture. Int J Biol Macromol 2021; 181:945-955. [PMID: 33878357 DOI: 10.1016/j.ijbiomac.2021.04.093] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 10/21/2022]
Abstract
In this paper, the impact of different substitution levels of cress seed gum (CSG, 0, 5, 10, and 15%) and sucrose (SUC, 0, 5, and 10%) on the rheological properties, textural attributes, syneresis, FTIR and microstructure of native wheat starch (NWS, 4%) gel was investigated. According to the rheological tests, the NWS-CSG and NWS-CSG-SUC gels showed thixotropic behavior and all the samples exhibited shear-thinning flow behavior. Increasing the CSG substitution level up to 15% elevated the apparent viscosity, consistency coefficient whereas the SUC substitution with NWS reduced these values. The higher apparent viscosity, consistency coefficient, and stronger pseudoplastic behavior were obtained for NWS-CSG-SUC gel than NWS gel. The addition of CSG greatly decreased hardness and consistency from 140 to 55.5 g and from 6.9 to 3.0 mJ, respectively during storage at 4 °C for 14 days; while in the presence of SUC these values slightly decreased. After storage, syneresis of NWS and NWS-10%SUC gels increased by 46.78% and 32.11%, respectively; whereas it decreased 19.88% for NWS-15%CSG gel. The SEM images showed that the mixed gels had a denser structure with a smaller pore size. The results indicated that CSG had positive effect in modifying the properties of NWS-SUC mixed gels.
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Affiliation(s)
- Shokufeh Taziki Shams-Abadi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
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23
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Navaf M, Sunooj KV, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, George J. Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility. Int J Biol Macromol 2021; 182:554-563. [PMID: 33848545 DOI: 10.1016/j.ijbiomac.2021.04.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/15/2022]
Abstract
Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm-1 was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔHgel) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.
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Affiliation(s)
- Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi 682016, India
| | - Abhilash Sasidharan
- Department of Fish Process and Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
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24
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Kaveh Z, Azadmard-Damirchi S, Yousefi G, Hashem Hosseini SM. A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106438] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Hossain KMZ, Calabrese V, da Silva MA, Bryant SJ, Schmitt J, Ahn-Jarvis JH, Warren FJ, Khimyak YZ, Scott JL, Edler KJ. Monovalent Salt and pH-Induced Gelation of Oxidised Cellulose Nanofibrils and Starch Networks: Combining Rheology and Small-Angle X-ray Scattering. Polymers (Basel) 2021; 13:951. [PMID: 33808830 PMCID: PMC8003611 DOI: 10.3390/polym13060951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 01/01/2023] Open
Abstract
Water quality parameters such as salt content and various pH environments can alter the stability of gels as well as their rheological properties. Here, we investigated the effect of various concentrations of NaCl and different pH environments on the rheological properties of TEMPO-oxidised cellulose nanofibril (OCNF) and starch-based hydrogels. Addition of NaCl caused an increased stiffness of the OCNF:starch (1:1 wt%) blend gels, where salt played an important role in reducing the repulsive OCNF fibrillar interactions. The rheological properties of these hydrogels were unchanged at pH 5.0 to 9.0. However, at lower pH (4.0), the stiffness and viscosity of the OCNF and OCNF:starch gels appeared to increase due to proton-induced fibrillar interactions. In contrast, at higher pH (11.5), syneresis was observed due to the formation of denser and aggregated gel networks. Interactions as well as aggregation behaviour of these hydrogels were explored via ζ-potential measurements. Furthermore, the nanostructure of the OCNF gels was probed using small-angle X-ray scattering (SAXS), where the SAXS patterns showed an increase of slope in the low-q region with increasing salt concentration arising from aggregation due to the screening of the surface charge of the fibrils.
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Affiliation(s)
- Kazi M. Zakir Hossain
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Vincenzo Calabrese
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Marcelo A. da Silva
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Saffron J. Bryant
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Julien Schmitt
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Jennifer H. Ahn-Jarvis
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | - Frederick J. Warren
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | | | - Janet L. Scott
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
| | - Karen J. Edler
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
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27
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The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch. Foods 2021; 10:foods10020422. [PMID: 33671907 PMCID: PMC7918958 DOI: 10.3390/foods10020422] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/10/2021] [Accepted: 02/11/2021] [Indexed: 12/28/2022] Open
Abstract
The addition of hydrocolloid is an effective method to improve the properties of native starch. However, few studies have investigated the effects of konjac glucomannan (KGM) on canna starch (CS). In this study, the effects of various KGM concentration on the pasting, rheological, textural, and morphological properties of CS were investigated. The addition of KGM significantly increased CS’s pasting viscosities. Incorporation of KGM in CS at a relatively high level (1.2% w/w) exerted a significant influence on the pasting properties of CS. The consistency coefficient of CS was notably increased by KGM (from 43.6 to 143.3 Pa·sn) and positively correlated positive with KGM concentration. KGM concentration at a relatively high level (1.2% w/w) increased the elasticities and cohesiveness of CS by 53.3% and 88.0%, respectively, in texture profile analysis. The polarized optical microscope images indicated that KGM played an important part in protecting the crystalline structure of CS during heating. A denser porous microstructure with a filamentous network was observed in gelatinized KGM/CS mixtures as compared with the CS control. This research advances the knowledge of interactions between KGM and CS and opens possibilities to improve rheological properties of CS and to develop its new functionalities with KGM addition.
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28
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Vieira J, Andrade C, Santos T, Okuro P, Garcia S, Rodrigues M, Vicente A, Cunha R. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106257] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Pourfarzad A, Yousefi A, Ako K. Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106380] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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30
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Pathaw PMS, Mahanta CL, Bhattacharya S. Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Suvendu Bhattacharya
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
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31
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Extraction of polysaccharides from brown algae: rheological studies. IRANIAN POLYMER JOURNAL 2020. [DOI: 10.1007/s13726-020-00867-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Tavares L, Esparza Flores EE, Rodrigues RC, Hertz PF, Noreña CPZ. Effect of deacetylation degree of chitosan on rheological properties and physical chemical characteristics of genipin-crosslinked chitosan beads. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105876] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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34
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Ding Y, Wan J, Liu C, Shi X, Xia X, Prakash S, Zhang X. Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105693] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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Raungrusmee S, Shrestha S, Sadiq MB, Anal AK. Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109279] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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36
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Luo Y, Niu L, Li D, Xiao J. Synergistic effects of plant protein hydrolysates and xanthan gum on the short- and long-term retrogradation of rice starch. Int J Biol Macromol 2020; 144:967-977. [DOI: 10.1016/j.ijbiomac.2019.09.174] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/06/2019] [Accepted: 09/17/2019] [Indexed: 02/04/2023]
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37
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Controlling the rheological properties of wheat starch gels using Lepidium perfoliatum seed gum in steady and dynamic shear. Int J Biol Macromol 2020; 143:928-936. [DOI: 10.1016/j.ijbiomac.2019.09.153] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 08/24/2019] [Accepted: 09/22/2019] [Indexed: 12/24/2022]
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38
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Shahzad SA, Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Qasem AAA. Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch. Foods 2019; 8:E687. [PMID: 31888161 PMCID: PMC6963556 DOI: 10.3390/foods8120687] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/26/2022] Open
Abstract
The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at -20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.
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Affiliation(s)
- Syed Ali Shahzad
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (A.A.M.); (M.S.A.); (M.A.I.); (A.A.A.Q.)
| | - Shahzad Hussain
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (A.A.M.); (M.S.A.); (M.A.I.); (A.A.A.Q.)
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39
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Salehi F. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food Sci Nutr 2019; 7:3391-3402. [PMID: 31762992 PMCID: PMC6848842 DOI: 10.1002/fsn3.1245] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 09/05/2019] [Accepted: 09/14/2019] [Indexed: 01/14/2023] Open
Abstract
The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten-free diet. Various gluten-free formulations (composite and wheatless flours) have applied gums (as gluten substitutes) to mimic the viscoelastic properties of gluten. In the bakery products, gums have been used to improve dough performance, bread and cake characteristics, textural and sensorial quality, and extension the products shelf life. This paper reviews the effect of the most common and new hydrocolloids (balangu seed, wild sage seed, basil seed, cress seed, xanthan, guar, starch carrageenan, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, and locust bean gums) on the rheological, physicochemical, textural, and quality characteristics of gluten-free breads and cakes. Gums affect gelatinization and retrogradation of starch through a strong association of amylose with gum, resulting in a decrease in the retrogradation of starch. Gums addition increased volume and porosity of the breads and cakes and resulted in softer products.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Biosystems EngineeringFaculty of AgricultureBu‐Ali Sina UniversityHamedanIran
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Zhuang H, Feng T, BeMiller JN. Effects of hydrocolloids on normal maize starch and its distarch phosphates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch. INT J POLYM SCI 2019. [DOI: 10.1155/2019/6308591] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.
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Zheng M, Su H, You Q, Zeng S, Zheng B, Zhang Y, Zeng H. An insight into the retrogradation behaviors and molecular structures of lotus seed starch-hydrocolloid blends. Food Chem 2019; 295:548-555. [DOI: 10.1016/j.foodchem.2019.05.166] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 05/20/2019] [Accepted: 05/23/2019] [Indexed: 11/30/2022]
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Salehi F. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. J Texture Stud 2019; 51:361-370. [PMID: 31523824 DOI: 10.1111/jtxs.12482] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/18/2019] [Accepted: 09/07/2019] [Indexed: 11/30/2022]
Abstract
Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.
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Affiliation(s)
- Fakhreddin Salehi
- Faculty of Agriculture, Department of Biosystems Engineering, Bu-Ali Sina University, Hamedan, Iran
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Nagar M, Sharanagat VS, Kumar Y, Singh L, Mani S. Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch. Int J Biol Macromol 2019; 136:831-838. [DOI: 10.1016/j.ijbiomac.2019.06.133] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/25/2019] [Accepted: 06/16/2019] [Indexed: 10/26/2022]
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Experimental and modeling studies of the flow, dynamic and creep recovery properties of pearl millet starch as affected by concentration and cultivar type. Int J Biol Macromol 2019; 135:544-552. [DOI: 10.1016/j.ijbiomac.2019.05.192] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 05/22/2019] [Accepted: 05/26/2019] [Indexed: 11/23/2022]
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de Farias YB, Zapata Noreña CP. Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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48
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Ma S, Zhu P, Wang M. Effects of konjac glucomannan on pasting and rheological properties of corn starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.045] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Irani M, Razavi SM, Abdel-Aal ESM, Hucl P, Patterson CA. Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel. Int J Biol Macromol 2019; 124:270-281. [DOI: 10.1016/j.ijbiomac.2018.11.216] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 11/22/2018] [Accepted: 11/23/2018] [Indexed: 10/27/2022]
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Domingo CS, Rojas AM, Fissore EN, Gerschenson LN. Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03242-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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