Article
Food Science & Technology
Larissa Lara Garcia e Silva, Renato Alves Bastos, Gabriel Vitor Souza Lima, Lucas de Souza Soares, Jane Selia dos Reis Coimbra, Marcio Aredes Martins, Rejane de Castro Santana
Summary: This study evaluated the ability and characteristics of chia mucilage to form stable aqueous dispersions and emulsions at different pHs. The results showed that chia mucilage had stability in all pH conditions and exhibited optimal rheological properties at pH 6.5. Furthermore, it was found that depolymerization of mucilage occurred at pH higher than 6.5, resulting in lower viscosity.
Article
Chemistry, Applied
Frank Sznaider, Carlos A. Stortz, Ana M. Rojas, Diego A. Navarro
Summary: Traditionally, Brea gum obtained from the cuts made in the trunk and branches of Cercidium praecox tree is used as a substitute for gum Arabic in regions of Argentina. The rheological performance of purified Brea gum in water was evaluated and it showed higher initial thickening and pseudoplastic behavior compared to gum Arabic.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Latifa Maulida Riana, Ian M. Sims, Lara Matia-Merino
Summary: This study investigated the effects of puka gum concentration on emulsification properties. The emulsions stabilized by puka gum exhibited monomodal size distributions, with droplet sizes below 2 μm at 4% concentration. The viscosity of the emulsions showed Newtonian behavior at low concentrations, with shear-thinning at higher concentrations and an irreversible loss of viscosity over time and shearing.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ye-Tong Yao, Wen-Yue Wang, Hua-Min Liu, Li-Xia Hou, Xue-De Wang
Summary: The stability of Chinese quince seed gum (CQSG) in oil-in-water emulsions was investigated, with factors such as gum concentration, pH, and NaCl concentration affecting the emulsions. CQSG was found to reduce gravity creaming effects, increase spatial repulsion between emulsion droplets, and decrease surface and interfacial tension. Increasing CQSG concentration improved emulsion stability, while NaCl and acidic or alkaline environments had negative effects on stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Junhua Li, Jinjing Sun, Cuihua Chang, Luping Gu, Yujie Su, Jiali Zhai
Summary: The influence of neutral locust bean gum (LBG), guar gum (GG), and anionic xanthan gum (XG) on the foaming and baking properties of egg white (EW) powders were investigated in this study. The addition of these gums increased the surface tension, particle size, viscosity, and interfacial adsorption modulus of reconstituted EW solutions, while decreasing surface hydrophobicity. The addition of gums, especially LBG and GG, reduced the whipping time in the preparation of cake batter by facilitating the rapid infiltration of air in foam. The inclusion of neutral gums improved the baking performance of EW powders by increasing the foaming rate and capacity.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Yue Li, Dan He, Chao Zheng, Anqiong Zhou, Danhui Yi, Yinglong Wu
Summary: A novel gel was prepared using konjac gum (KGM) and Abelmoschus manihot (L.) medic gum (AMG) to enhance their application value. The effects of AMG content, heating temperature, and salt ions on the characteristics of KGM/AMG composite gels were investigated. The results showed that AMG content, heating temperature, and salt ions influenced the gel strength of KGM/AMG composite gels. High-temperature treatment improved the texture and rheological properties of the gels, while the addition of salt ions weakened them. The gels were classified as non-covalent gels, with hydrogen bonding and electrostatic interactions as the non-covalent linkages.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Deniz Damla Altan Kamer, Tuncay Gumus, Ibrahim Palabiyik, Ahmet Sukru Demirci, Omer Oksuz
Summary: This study investigated the potential use of rice bran for the production of gellan gum, finding optimal yield and production conditions. The characteristics, stability, and composition of gellan gum were described, and the gums were characterized using various techniques.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Zhiping Fan, Ping Cheng, Yan Gao, Dawei Wang, Guangwei Jia, Pan Zhang, Sangeeta Prakash, Zhengping Wang, Jun Han
Summary: This research highlights the engineering of novel composite hydrogels from natural polysaccharides Salecan and Gellan using physical methods, without any structural modification or chemical crosslinking. The rheological properties of the hydrogels were investigated and key parameters were explored and compared using different models like Power Law, Herschel-Bulkley, and Arrhenius. This study reports the development of a novel composite hydrogel with ideal elasticity, injectability, good thermostability, and self-recovery, paving the way for its application in various fields.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yue Wei, Yanping Xie, Zhixiang Cai, Yalong Guo, Hongbin Zhang
Summary: This study developed GMO-CFG emulsifiers with different degrees of substitution and investigated their interfacial properties, revealing that hydrophobically modified CFG can enhance stability and the ability to produce fine droplets, while esterification and its degree have significant effects on the interfacial properties.
Article
Mechanics
Pietro Renato Avallone, Paolo Iaccarino, Nino Grizzuti, Rossana Pasquino, Ernesto Di Maio
Summary: This study investigates the production of yeast-free pizza using gas foaming and rheology to guide the process design. The novel process utilizes a gaseous blowing agent and pressure program to form and stabilize bubbles during baking, eliminating the need for yeast and lengthy leavening stage. The evolution of the dough structure is studied through rheological characterization under leavening and baking conditions.
Article
Chemistry, Applied
Faezeh Khoobbakht, Sadaf Khorshidi, Fereshte Bahmanyar, Seyede Marzieh Hosseini, Nafise Aminikhah, Mehdi Farhoodi, Leila Mirmoghtadaie
Summary: This study investigated the structural, mechanical, and rheological properties of a compound hydrogel using agar/locust bean/xanthan gum (ALX). The results showed that the addition of locust bean gum (LBG) and xanthan gum (XG) to agar could significantly improve the springiness and reduce the hardness of agar hydrogel, making it a promising alternative to high-bloom gelatin.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jack Yang, Gerard Gimenez-Ribes, Qixin He, Mehdi Habibi, Leonard M. C. Sagis
Summary: This study examined the interfacial properties of escin, a type of saponin, in mixtures with whey protein isolate (WPI). The addition of escin significantly increased the stiffness of the interfacial layers formed by WPI, resulting in more stable foams. Higher escin contents in the mixtures also improved the foam stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qingbin Guo, Xuerui Zhu, Wenqi Zhen, Zhenjing Li, Ji Kang, Xiaodong Sun, Shujun Wang, Steve W. Cui
Summary: This study extracted flaxseed gum (FG) using high temperature water and investigated its rheological and emulsion stabilizing properties in aqueous solution, as well as the effects of processing conditions on its functional properties. The results showed that FG could form a gel and stabilize emulsions, but homogenization decreased its elastic properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yue Tian, Jingzi Pi, Jiran Lv, Yinxia Chen, Meihu Ma, Xing Fu
Summary: This study investigated the effect of ultrasound combined with flaxseed gum on the foaming properties of egg white. The findings showed that the addition of flaxseed gum significantly improved the foaming stability and the microenvironment of egg white.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Ji Kang, Hongxia Yue, Xinxue Li, Chao He, Qin Li, Liting Cheng, Jixiang Zhang, Yan Liu, Shujun Wang, Qingbin Guo
Summary: Ultrasound was used to reduce the viscosity of xanthan gum, and its effect on the physicochemical and rheological properties of xanthan gum was investigated. The low molecular weight xanthan gum achieved through ultrasound treatment improved the quality of frozen dough bread.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Physical
Anibal M. Slavutsky, Maria A. Bertuzzi
APPLIED CLAY SCIENCE
(2015)
Article
Food Science & Technology
Carolina Ibarguren, Gustavo Celiz, Antonela S. Diaz, M. Alejandra Bertuzzi, Mirta Daz, M. Carina Audisio
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2015)
Article
Food Science & Technology
Anibal M. Slavutsky, Maria A. Bertuzzi
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Engineering, Chemical
Anibal M. Slavutsky, Monica C. Chavez, Carmen S. Favaro-trindade, Maria A. Bertuzzi
JOURNAL OF FOOD PROCESS ENGINEERING
(2017)
Article
Food Science & Technology
Anibal M. Slavutsky, Maria A. Bertuzzi
FOOD PACKAGING AND SHELF LIFE
(2016)
Article
Biochemistry & Molecular Biology
Anibal Marcelo Slavutsky, Maria Alejandra Bertuzzi
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Construction & Building Technology
Gonzalo Ruano, Facundo Bellomo, Guillermo Lopez, Alejandra Bertuzzi, Liz Nallim, Sergio Oller
CONSTRUCTION AND BUILDING MATERIALS
(2020)
Article
Energy & Fuels
Fabiana Belen Torres, Juan Pablo Gutierrez, Liliana Ale Ruiz, Maria Alejandra Bertuzzi, Eleonora Erdmann
Summary: Research has been conducted on hybrid systems and individual technologies with a focus on parameter sensitivity analysis, energy requirements, and greenhouse gas emissions. The study concluded that the hybrid system outperformed other technologies in terms of energy costs and carbon emissions.
JOURNAL OF NATURAL GAS SCIENCE AND ENGINEERING
(2021)
Article
Engineering, Environmental
Jimena Elizabeth Gamboni, Maria Alejandra Bertuzzi, Anibal Marcelo Slavutsky
Summary: This study evaluated the adsorption capacity of hydrogels based on pectin and brea gum with Mt nanoparticles for the removal of methylene blue. The results showed that the addition of Mt significantly enhanced the swelling capacity of the hydrogels. The adsorption kinetics were analyzed using different mathematical models, and the pseudo-second order model was found to best represent the behavior of the samples.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Chemistry, Physical
Martin A. Masuelli, Anibal Slatvustky, Ariel Ochoa, M. Alejandra Bertuzzi
COLLOIDS AND INTERFACES
(2018)
