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Zhang M, Wei T, Mai Q, Hayat K, Hou Y, Xia S, Cui H, Yu J. Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel. Food Chem 2024; 460:140503. [PMID: 39053279 DOI: 10.1016/j.foodchem.2024.140503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 06/26/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
The aim of this study was to investigate the distribution pattern and migration pathway of sodium ion in the myofibrillar protein (MP) gel matrix during microwave heating. The results showed that the content of sodium ions in the outer layer of MP gel increased by 47.85% compared with that in the inner layer. In the inner layer of protein gel, the non-covalent disulfide bonds (mainly ε(γ-Glu)-Lys) increased (P < 0.05), which contributed to the formation of a better rigid structure of the protein. The free water content was significantly higher than that of the inner layer (P < 0.05), which was related to the higher mobility of sodium ions. The results of microstructure analysis showed that the outer layer of the MP gel formed a more porous network than the inner layer. This work is expected to give some insights into the development of promising salt-reduced meat products by microwave heating.
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Affiliation(s)
- Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Tianyi Wei
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Qianting Mai
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Yaqi Hou
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
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Bai C, Wang L, Li B, McClements DJ, Liu S, Li Y. Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39024566 DOI: 10.1021/acs.jafc.4c03721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
Reducing salt intake without affecting the saltiness perception remains a great challenge for the food industry. Herein, the demulsification of water droplets and air bubbles was controlled to modulate the release of sodium from oleogel-stabilized water-in-oil emulsions (OGEs) stabilized by monoglyceride crystals. The effect of monoglycerides with carbon chain length (glycerol monolaurate-GML, glyceryl monostearate-GMS, and glycerol monopalmitate-GMP) and homogenization methods (hand-shaking or high-speed blender) on sodium release and saltiness was investigated by in vitro and in vivo oral processing tests. Milky-white stable emulsions were formed with both water droplets and air bubbles dispersing in the oil phase, regardless of the selected homogenization methods. Air bubbles were more unstable than water droplets during oral digestion. GML OGEs with more and larger air bubbles and the lowest hardness exhibited the highest sodium release rate and the strongest saltiness, independent of homogenization methods. The balance between air bubbles and water droplets in the GMS and GMP OGEs caused slower sodium release and lower saltiness. Overall, the presence of air bubbles in NaCl-loaded W/O oleogel-based emulsions was shown to have important implications for tailoring their sodium release and saltiness.
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Affiliation(s)
- Chenmei Bai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ling Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
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Fonseca-Bustos V, Madera-Santana TJ, Martínez-Núñez YY, Robles-Ozuna LE, Montoya-Ballesteros LDC. Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:861-869. [PMID: 38487281 PMCID: PMC10933219 DOI: 10.1007/s13197-023-05861-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 03/17/2024]
Abstract
The salty taste is usually associated with the positively charged ion sodium present in sodium chloride. Due to its relevance in the food industry, there have been several studies to determine how this ion behaves in various food matrices, or the use of techniques to improve saltiness perception to reduce the amount necessary for savoury food. Several databases were searched, and it was discovered that sodium can interact with the protein, modifying its mobility, as well as, other components of the food matrix, such as fat, that seem to interfere with saltiness perception, increasing or reducing it. Several techniques were used to identify the interaction between sodium and the food matrix, as well as sensory testing to determine the influence of different modification strategies to enhance the saltiness perception. Due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05861-6.
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Affiliation(s)
- Verónica Fonseca-Bustos
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Tomás J. Madera-Santana
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Yesica Y. Martínez-Núñez
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luis E. Robles-Ozuna
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luz del Carmen Montoya-Ballesteros
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
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Liu W, McClements DJ, Jin Z, Chen L. Design of colloid structure to realize gel salt reduction: a review. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 38560993 DOI: 10.1080/10408398.2024.2331565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.
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Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
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Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6030047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Nanoemulsions are optically transparent and offer good stability, bioavailability, and control over the targeted delivery and release of lipophilic active components. In this study, pea protein isolate (PPI)-stabilized O/W nanoemulsions were evaluated using response surface methodology to obtain optimized ultra-nanoemulsions of Sauter mean diameter (D3,2) < 100 nm using a high-pressure homogenizer (HPH). Furthermore, the effect of food matrix electrolytes, i.e., the pH and ionic strength, on the emulsion (prepared at optimized conditions) was investigated. The results revealed that the droplet size distribution of emulsions was mainly influenced by the PPI concentration and the interaction of oil concentration and HPH pressure. Moreover, a non-significant increase in droplet size was observed when the nanoemulsions (having an initial D3,2 < 100 nm) were stored at 4 °C for 7 days. Based on the current experimental design, nanoemulsions with a droplet size < 100 nm can effectively be prepared with a high PPI concentration (6.35%), with less oil (1.95%), and at high HPH pressure (46.82 MPa). Such emulsions were capable of maintaining a droplet size below 100 nm even at ionic conditions of up to 400 mM NaCl and at acidic pH.
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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7
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Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Lou M, Ritzoulis C, Liu J, Zhang X, Han J, Liu W. In vitro digestion of tofu with different textures using an artificial gastric digestive system. Food Res Int 2022; 157:111458. [PMID: 35761694 DOI: 10.1016/j.foodres.2022.111458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/29/2022] [Accepted: 06/01/2022] [Indexed: 11/26/2022]
Abstract
Two kinds of tofu with obvious differences in texture ["GDL" and "CaSO4", standing for tofus made with the application of either glucono-δ-lactone (GDL) or calcium sulfate, with measured hardness 23.1 ± 3.3 g and 105.2 ± 25.1 g, respectively] were used as to investigate the in vitro progress and extent of tofu digestion, using an independently-developed artificial gastric digestion system (AGDS). The particle size distributions of both CaSO4 and GDL tofu shifted towards smaller particles as the digestion time increased, while the viscosity of the gastric digesta also increased. Tofu proteins were hydrolyzed in the simulated stomach, with GDL tofu showing a higher hydrolysis rate, based on the temporal evolution of SDS-PAGE bands, and had a higher amino acids accumulation than CaSO4 tofu at the end of gastric digestion. In the absence of peptic enzymes, the protein was acidically-hydrolyzed, but the degree of hydrolysis was much lower than in the presence of enzymes; these findings are in accord with the changes in microstructure observed by scanning electron microscopy. The results indicated that the in vitro extent of tofu digestion is related to its hardness, which is in turn related to its microstructure; they also indicated the potential of our developed in vitro dynamic stomach in studying semi-solid foods.
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Affiliation(s)
- Mapeizhan Lou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Christos Ritzoulis
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece
| | - Jing Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xinyuan Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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Vinitha K, Sethupathy P, Moses J, Anandharamakrishnan C. Conventional and emerging approaches for reducing dietary intake of salt. Food Res Int 2022; 152:110933. [DOI: 10.1016/j.foodres.2021.110933] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 10/08/2021] [Accepted: 12/28/2021] [Indexed: 01/14/2023]
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Ghiasi F, Golmakani MT, Eskandari MH, Hosseini SMH. Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W 1) on the physical and chemical stability of a model PUFA rich-W 1/O/W 2 double emulsion. Food Chem 2021; 376:131929. [PMID: 34971889 DOI: 10.1016/j.foodchem.2021.131929] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 11/22/2021] [Accepted: 12/19/2021] [Indexed: 02/07/2023]
Abstract
In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion (DE) was investigated. Thermal-driven gelation of O and W1 was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W1. Using this approach, O gelation reduced the volume-weighted size (d4,3) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W1 exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W1 gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Azeredo HM, Tonon RV, McClements DJ. Designing healthier foods: Reducing the content or digestibility of key nutrients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Ilyasoglu Buyukkestelli H, El SN. Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102809] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang X, Ullah N, Shen Y, Sun Z, Wang X, Feng T, Zhang X, Huang Q, Xia S. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109871] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Al nuumani R, Vladisavljević GT, Kasprzak M, Wolf B. In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109701] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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16
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17
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Wang X, Muhoza B, Wang X, Feng T, Xia S, Zhang X. Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat. Food Res Int 2019; 125:108521. [DOI: 10.1016/j.foodres.2019.108521] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/18/2019] [Accepted: 06/21/2019] [Indexed: 12/30/2022]
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