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Purk L, Kitsiou M, Ioannou C, El Kadri H, Costello KM, Gutierrez Merino J, Klymenko O, Velliou EG. Unravelling the impact of fat content on the microbial dynamics and spatial distribution of foodborne bacteria in tri-phasic viscoelastic 3D models. Sci Rep 2023; 13:21811. [PMID: 38071223 PMCID: PMC10710490 DOI: 10.1038/s41598-023-48968-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 12/02/2023] [Indexed: 12/18/2023] Open
Abstract
The aim of the current study is to develop and characterise novel complex multi-phase in vitro 3D models, for advanced microbiological studies. More specifically, we enriched our previously developed bi-phasic polysaccharide (Xanthan Gum)/protein (Whey Protein) 3D model with a fat phase (Sunflower Oil) at various concentrations, i.e., 10%, 20%, 40% and 60% (v/v), for better mimicry of the structural and biochemical composition of real food products. Rheological, textural, and physicochemical analysis as well as advanced microscopy imaging (including spatial mapping of the fat droplet distribution) of the new tri-phasic 3D models revealed their similarity to industrial food products (especially cheese products). Furthermore, microbial growth experiments of foodborne bacteria, i.e., Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa and Lactococcus lactis on the surface of the 3D models revealed very interesting results, regarding the growth dynamics and distribution of cells at colony level. More specifically, the size of the colonies formed on the surface of the 3D models, increased substantially for increasing fat concentrations, especially in mid- and late-exponential growth phases. Furthermore, colonies formed in proximity to fat were substantially larger as compared to the ones that were located far from the fat phase of the models. In terms of growth location, the majority of colonies were located on the protein/polysaccharide phase of the 3D models. All those differences at microscopic level, that can directly affect the bacterial response to decontamination treatments, were not captured by the macroscopic kinetics (growth dynamics), which were unaffected from changes in fat concentration. Our findings demonstrate the importance of developing structurally and biochemically complex 3D in vitro models (for closer proximity to industrial products), as well as the necessity of conducting multi-level microbial analyses, to better understand and predict the bacterial behaviour in relation to their biochemical and structural environment. Such studies in advanced 3D environments can assist a better/more accurate design of industrial antimicrobial processes, ultimately, improving food safety.
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Affiliation(s)
- Lisa Purk
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
- Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, Charles Bell House, 43-45 Foley Street, Fitzrovia, London, W1W 7TY, UK
| | - Melina Kitsiou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
- Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, Charles Bell House, 43-45 Foley Street, Fitzrovia, London, W1W 7TY, UK
| | - Christina Ioannou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | - Hani El Kadri
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | - Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | | | - Oleksiy Klymenko
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK.
- Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, Charles Bell House, 43-45 Foley Street, Fitzrovia, London, W1W 7TY, UK.
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Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [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: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
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Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
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The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4075-4084. [PMID: 36193377 PMCID: PMC9525512 DOI: 10.1007/s13197-022-05459-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 09/22/2021] [Accepted: 04/01/2022] [Indexed: 11/09/2022]
Abstract
Zygosaccharomyces parabailii (Z. parabailii) causes spoilage in salad dressings due to its tolerance to osmotic pressure. The objective of this study was to determine the effect of organic acids and storage temperatures (4, 10, and 25 °C) on Z. parabailii growth and salad dressing mechanical properties. Acetic, lactic, and gluconic acids were used alone and in combination to acidify salad dressing. Z. parabailii-challenged formulations containing acetic acid alone tended to have lower counts of Z. parabailii when compared to Z. parabailii-challenged formulations containing other acid combinations. Overall, storage temperature had the most impact on Z. parabailii growth over a 45-day storage. Acidulant type and combination impacted salad dressing mechanical properties. During the 45-day storage period, all formulations showed increased viscosity, a Herschel–Bulkley viscosity profile, and elastic-dominant viscoelastic behavior. The degree of change in rheological behaviors over time was dependent on the type of acid used in the formulation.
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Chuang CC, Ye A, Anema SG, Loveday SM. Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio. Food Funct 2021; 11:10193-10204. [PMID: 33165488 DOI: 10.1039/d0fo01745k] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Industrial hemp (Cannabis sativa L.) is an underutilised novel protein source. However, the utilisation of hemp seed protein is limited by its low solubility in water. Soluble nanoparticles were made by complexing hemp globulin (HG) with sodium caseinate (SC) via a pH-cycling method. Oil-in-water Pickering emulsions were made with these co-assembled protein nanoparticles. The emulsions were composed of 70% oil phase and 30% water phase (v/v), and contained 2% protein (w/v, pure SC or HG-SC nanoparticles with an HG : SC ratio of 1 : 2 or 1 : 1). All emulsions were stable during 21 days of storage, as there was no phase separation, coalescence or flocculation. At day 0, all emulsions were solid-like (G' > G'') regardless of the protein composition. The rheological properties of the emulsions during storage could be tuned by controlling the HG : SC ratio in the HG-SC nanoparticles, i.e. the emulsions became more solid-like over time when there was more HG in the nanoparticles. In contrast, emulsions stabilised by pure SC became more liquid-like during storage. The internal structure and interactions within the emulsions were evaluated by fitting frequency sweep test data according to a co-operative theory of flow. The result suggested that the solid-like emulsion resulted from stronger short-range interactions between flocs of oil droplets, which developed during storage when there was more HG in the HG-SC nanoparticles, and not from the formation of a three-dimensional network. These HG-SC nanoparticles can be used to control the rheological properties of an emulsion during its shelf life.
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Affiliation(s)
- Chih-Chieh Chuang
- Riddet Institute Centre of Research Excellence, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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Heydari A, Razavi SMA. Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study. Int J Biol Macromol 2021; 184:393-404. [PMID: 34144064 DOI: 10.1016/j.ijbiomac.2021.06.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/26/2021] [Accepted: 06/07/2021] [Indexed: 10/21/2022]
Abstract
High hydrostatic pressure-treated corn starch (HPCS) and waxy corn starch (HPWCS) at three concentrations (10%, 15%, and 20%) were applied as novel fat replacers in a model low O/W emulsion at three fat reduction levels (FR, 25%, 50%, and 75%) and some physical, textural and rheological characteristics and stability of the samples were examined and compared with the control. Applying higher concentrations of HPCS and HPWCS increased the zeta potential, hardness and consistency (mainly for HPWCS samples), reversely decreased the Z-average particle size and polydispersity index of the reduced-fat emulsions, but augmenting FR levels caused a reverse inclination. The rheological assay cleared that the emulsions prepared with HPWCS had greater elastic modulus (G') and more gap between G' and viscous modulus (G″) at all concentrations than the HPCS-contained samples. The critical stress (τc) of 25FR samples were significantly higher than the control, showing the well stability of reduced-fat samples. Also, the τc of the HPCS-contained emulsions reduced meaningfully when the FR level increased from 25% to 75%, but for the HPWCS samples, fat reduction didn't change the τc value significantly up to 50% fat reduction. Based on Tangδs(n-LVE), HPWCS contained samples showed more spreadability than the HPCS-contained emulsions.
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Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
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6
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Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Orgulloso-Bautista S, Ortega-Toro R, García Zapateiro LA. Design and Application of Hydrocolloids from Butternut Squash ( Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces. ACS OMEGA 2021; 6:5499-5508. [PMID: 33681591 PMCID: PMC7931383 DOI: 10.1021/acsomega.0c05852] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 02/02/2021] [Indexed: 06/12/2023]
Abstract
Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R 2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G' > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02-4.28), titratable acidity (0.40-0.48), peroxide index (12.5-20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.
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9
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Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, Cheong LZ, Arbi Nehdi I, Mansour L, Ping Tan C. Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil-Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability. Foods 2020; 9:foods9070877. [PMID: 32635372 PMCID: PMC7404400 DOI: 10.3390/foods9070877] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/21/2022] Open
Abstract
The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.
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Affiliation(s)
- Siou Pei Ng
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, Kuala Lumpur 53300, Malaysia;
| | - Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (Y.P.K.); (H.K.L.)
| | - Hong Kwong Lim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (Y.P.K.); (H.K.L.)
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia;
| | - Yong Wang
- JNU-UPM International Join Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China;
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science and Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Ling Zhi Cheong
- Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China;
| | - Imededdine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia;
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
| | - Lamjed Mansour
- Zoology Department, College of Science, King Saud University, Saudi Arabia, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (Y.P.K.); (H.K.L.)
- Correspondence: ; Tel.: +60-397-698-418
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Park JJ, Olawuyi IF, Lee WY. Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer. Int J Biol Macromol 2020; 153:215-223. [PMID: 32135256 DOI: 10.1016/j.ijbiomac.2020.02.331] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/29/2020] [Accepted: 02/29/2020] [Indexed: 10/24/2022]
Abstract
Modified arrowroot starch was investigated as a fat replacer in mayonnaise. Arrowroot starch was modified by octenyl succinic anhydride (OSA), annealing (ANN), citric acid hydrolysis (CA), acetylation (ACT) and heat-moisture treatment (HMT). The different starch pastes were used to replace mayonnaise fat at levels of 30% and 50%. Color, viscoelastic properties, and emulsion stability of the fat-reduced mayonnaises and full-fat (FF) version were evaluated, according to the type of modified starch and fat replacement ratio. Physicochemical, thermal, and pasting properties of all starch types differed due to the modification method. Shear stress of mayonnaise was fitted to the Casson and Herschel-Bulkley model, respectively. As partial fat replacers, ANN-modified starch and OSA-starch at 30%, and CA-starch at 30% and 50% showed high yield stress. The elastic moduli (G') of fat-reduced mayonnaises were lower than FF, but mayonnaise with ANN, OSA, and CA showed higher G' than other modified starches. Fat-reduced mayonnaises displayed higher emulsion stability than the FF, especially those with ANN-modified starch, OSA-starch, and CA-starch. In principal component (PC) analysis, groups with high and low emulsion stability were divided by PC1. Overall, ANN-, OSA-, and CA-modified starches were identified as suitable fat replacers in mayonnaise.
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Affiliation(s)
- Jong Jin Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
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Xiong W, Deng Q, Li J, Li B, Zhong Q. Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105282] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Primacella M, Wang T, Acevedo NC. Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.
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Affiliation(s)
- Xingyun Peng
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
| | - Yuan Yao
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
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Javidi F, Razavi SM, Mohammad Amini A. Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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15
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Salehi M, Tabarsa M, Amraie M, Anvari M, Rezaei M, Smith BM. Characterization of rheological and structural properties of a gum from Balangu seeds. Int J Biol Macromol 2018; 117:294-300. [DOI: 10.1016/j.ijbiomac.2018.05.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/03/2018] [Accepted: 05/06/2018] [Indexed: 01/31/2023]
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Anvari M, Joyner (Melito) HS. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.034] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Anvari M, Joyner Melito HS. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions. Food Res Int 2017; 102:1-7. [PMID: 29195927 DOI: 10.1016/j.foodres.2017.09.085] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/26/2017] [Accepted: 09/27/2017] [Indexed: 01/31/2023]
Abstract
Concentrated emulsions containing both proteins and polysaccharides are the basis for many commercial products; however, the effects of protein-polysaccharide interactions on the functional properties of these complex systems are often poorly understood from a fundamental standpoint. Hence, the objective of this study was to determine the effects of fish gelatin (FG)-gum arabic (GA) complexation at different aqueous phase pH (3.6, 5.0, and 9.0) on concentrated emulsion structure-function relationships. Concentrated emulsions were prepared using FG-GA mixtures and characterized by rheometry and confocal scanning laser microscopy (CSLM). CSLM images showed that all samples were O/W emulsions; emulsions with lower pH showed smaller oil droplets, greater homogeneity in size distribution, and higher stability. This was attributed to an increased number of FG-GA complexes in the emulsification. Electrostatic attractive interactions and charge neutralization created biopolymer associations with increased emulsification capacity. Samples with FG-GA mixtures at lower pH showed higher elastic moduli under small deformation and exhibited greater deviation between apparent and complex viscosities under the Cox-Merz rule, indicating increased gel network extension and greater intermolecular connectivity between adsorbed layers of adjacent oil droplets. These results can be used to incorporate protein-polysaccharide complexes as a suitable emulsifier in materials comprising concentrated emulsions.
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Affiliation(s)
- Mohammad Anvari
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844, United States
| | - Helen S Joyner Melito
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844, United States.
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Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. Food Sci Biotechnol 2016; 25:1613-1618. [PMID: 30263452 DOI: 10.1007/s10068-016-0248-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 08/26/2016] [Accepted: 08/29/2016] [Indexed: 10/20/2022] Open
Abstract
In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lecithin-whey protein concentrate) were used to produce double-emulsified mayonnaise. As a control sample, mayonnaise was prepared conventionally. Sodium caseinate was found to be the most efficient stabilizer. In the presence of sodium caseinate, the stability and apparent viscosity of double-emulsified mayonnaise increased but their particle sizes decreased. It was found that flow behavior of double-emulsified and conventionally prepared mayonnaise could be described by the power law model. The double-emulsified mayonnaise samples were not different from the control samples in terms of stability and particle size. In addition, using the double emulsion method, it was possible to reduce the oil content of mayonnaise to 36.6%.
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Ma Z, Boye JI, Simpson BK. Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12190] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an Shaanxi 710062 China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada; Quebec Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry; Macdonald Campus, McGill University; Quebec Canada
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Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study. Food Res Int 2015; 74:72-79. [DOI: 10.1016/j.foodres.2015.04.035] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 04/13/2015] [Accepted: 04/18/2015] [Indexed: 11/22/2022]
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Omidbakhsh amiri E, Nayebzadeh K, Mohammadifar MA. Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1837-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Integrated Product and Process Design for the Optimization of Mayonnaise Creaminess. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/b978-0-444-63577-8.50034-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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24
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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.012] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Züge LCB, Haminiuk CWI, Maciel GM, Silveira JLM, Scheer ADP. Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Wu S, Buthe A, Jia H, Zhang M, Ishii M, Wang P. Enzyme-enabled responsive surfaces for anti-contamination materials. Biotechnol Bioeng 2013; 110:1805-10. [PMID: 23335427 DOI: 10.1002/bit.24847] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Revised: 12/24/2012] [Accepted: 01/07/2013] [Indexed: 01/13/2023]
Abstract
Many real-life stains have origins from biological matters including proteins, lipids, and carbohydrates that act as gluing agents binding along with other particulates or microbes to exposed surfaces of automobiles, furniture, and fabrics. Mimicking naturally occurring self-defensive processes, we demonstrate in this work that a solid surface carrying partially exposed enzyme granules protected the surface in situ from contamination by biological stains and fingerprints. Attributed to the activities of enzymes which can be made compatible with a wide range of materials, such anti-contamination and self-cleaning functionalities are highly selective and efficient toward sticky chemicals. This observation promises a new mechanism in developing smart materials with desired anti-microbial, self-reporting, self-cleaning, or self-healing functions.
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Affiliation(s)
- Songtao Wu
- Department of Bioproducts and Biosystems Engineering and Biotechnology Institute, University of Minnesota, St. Paul, Minnesota 55108, USA
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Zaidel DNA, Chronakis IS, Meyer AS. Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.04.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Emadzadeh B, Razavi SM, Schleining G. Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.553758] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lee I, Lee S, Lee N, Ko S. Reduced-Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum. Cereal Chem 2013. [DOI: 10.1094/cchem-03-12-0027-r] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Inae Lee
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, South Korea
| | - Sanghoon Lee
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, South Korea
| | - Nara Lee
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, South Korea
| | - Sanghoon Ko
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, South Korea
- Corresponding author: Phone: +82-2-3408-3260. Fax: +82-2-3408-4319. E-mail:
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Ma Z, Boye JI. Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1000-9] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fernandez VE, Palazolo GG, Bosisio NA, Martínez LM, Wagner JR. Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.01.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Chatsisvili NT, Amvrosiadis I, Kiosseoglou V. Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.08.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Laverse J, Mastromatteo M, Frisullo P, Del Nobile M. X-ray microtomography to study the microstructure of mayonnaise. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Szafner G, Bicanic D, Dóka O. Effect of Fat Content on the Thermal Effusivity of Foods: An Inverse Photopyroelectric Study. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942912.2010.498543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Laverse J, Mastromatteo M, Frisullo P, Del Nobile M. X-ray microtomography to study the microstructure of cream cheese-type products. J Dairy Sci 2011; 94:43-50. [DOI: 10.3168/jds.2010-3524] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Accepted: 09/25/2010] [Indexed: 11/19/2022]
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Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.017] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Manoi K, Rizvi SS. Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.02.011] [Citation(s) in RCA: 100] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mun S, Kim YL, Kang CG, Park KH, Shim JY, Kim YR. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. Int J Biol Macromol 2009; 44:400-7. [DOI: 10.1016/j.ijbiomac.2009.02.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2008] [Revised: 02/25/2009] [Accepted: 02/27/2009] [Indexed: 10/21/2022]
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41
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Zhang C, Quek SY, Lam G, Easteal AJ. The rheological behaviour of low fat soy-based salad dressing. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01852.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Izidoro DR, Scheer AP, Sierakowski MR, Haminiuk CW. Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises). Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.07.009] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dolz M, Hernández M, Delegido J. Creep and recovery experimental investigation of low oil content food emulsions. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2006.12.011] [Citation(s) in RCA: 121] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu H, Xu X, Guo S. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.11.007] [Citation(s) in RCA: 146] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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MARUYAMA K, SAKASHITA T, HAGURA Y, SUZUKI K. Relationship between Rheology, Particle Size and Texture of Mayonnaise. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2007. [DOI: 10.3136/fstr.13.1] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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46
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Bayarri S, Smith T, Hollowood T, Hort J. The role of rheological behaviour in flavour perception in model oil/water emulsions. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0521-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Dolz M, Hernández MJ, Delegido J. Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum. J Appl Polym Sci 2006. [DOI: 10.1002/app.24125] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Dolz M, Hernández MJ, Cabeza C, Casanovas A, Delegido J. Analysis of stability of food emulsions by Eyring's theory: Influence of different biopolymers. J Appl Polym Sci 2004. [DOI: 10.1002/app.20241] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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49
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Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise. Lebensm Wiss Technol 2002. [DOI: 10.1006/fstl.2002.0899] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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