Article
Chemistry, Applied
Xiaohua Wang, Ying Liang, Qi Wang, Xinlan Wang, Hanyan Li, Jinshui Wang
Summary: In this study, the correlations between dough rheology and gluten aggregation were investigated by analyzing the rheological properties of low-sodium salt dough and the molecular properties of dough gluten. The results showed that low-sodium salt improved the hardness, extensibility, and compression resistance of the dough, and induced the formation of larger protein clusters. The analysis also revealed that low-sodium salt increased the content of certain glutenin subunits and reduced the content of certain gliadin fractions, resulting in the aggregation of gluten. This study provides new insights and a more comprehensive theoretical basis for sodium reduction.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Han Tao, Fan Lu, Xue-Feng Zhu, Hui-Li Wang, Xue-Ming Xu
Summary: This study aimed to investigate the impact of freezing/thawing (F/T) treatment on starch granule-associated proteins (SGAPs) and its mechanism for modifying dough quality. The results showed that F/T mainly caused the loss of proteins from the starch surface (SGSPs). The absence of SGSPs resulted in changes in rheological behavior, gluten network aggregation, and starch granule dissociation.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Lei Guo, Qingru Wang, Heng Chen, Daying Wu, Cuican Dai, Yifei Chen, Yanrong Ma, Zhonghua Wang, Hongxia Li, Xinyou Cao, Xin Gao
Summary: The study found that adding an appropriate amount of B-type starch granules can improve the rheological properties of dough, while adding A-type starch granules or excessive B-type starch granules may reduce the strength of the dough.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Enrico Federici, Gordon W. Selling, Osvaldo H. Campanella, Owen G. Jones
Summary: Research has shown that thermal treatments above 160 degrees Celsius can improve the viscoelastic properties of zein dough by generating higher molecular weight fractions, with improved elasticity observed in zein hydrated at 160-190 degrees Celsius. However, higher temperature treatments did not show the same improvements. Heat-induced cross-linking and structural rearrangement of zein enhances its function in gluten-free doughs, resulting in improved dough quality and strain-hardening behavior.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
M. Witczak, A. Chmielewska, R. Ziobro, J. Korus, L. Juszczak
Summary: The study analyzed the effects of rapeseed protein isolate on the rheological and thermal properties of gluten-free dough, finding that the addition of rapeseed protein isolate reduces dough viscosity and results in non-newtonian shear-thinning flow.
FOOD HYDROCOLLOIDS
(2021)
Review
Chemistry, Applied
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Summary: The interactions between dietary fiber and gluten in wheat flour dough are complex and involve alterations in protein structures and bonding patterns. Soluble fibers interact with gluten noncovalently via hydrogen bonding and hydrophobic interactions, while the role of electrostatic interactions in anionic soluble fibers remains unclear. Understanding these interactions can help control the structure and properties of gluten proteins, leading to the design of functional foods with minimized variability.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Xinrui Zhang, Zhen Wang, Luyang Wang, Xingqi Ou, Jihong Huang, Guangzhong Luan
Summary: The study explored the impact of zein network containing acetic acid on the rheology, texture, and tensile properties of rice gluten-free dough, as well as the interaction between zein network and rice flour. Results showed that zein network acted as a structural support material, enhancing the ability of rice dough to resist external forces. The structural characteristics of zein-rice dough were dependent on both the zein network and the rice flour itself.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Zixuan Yang, Dan Xu, Hongling Zhou, Fengfeng Wu, Xueming Xu
Summary: This study investigated the effects of starch and gluten on the physicochemical properties of frozen dough using reconstituted flour. The results showed that starch played a crucial role in the mixing properties, while smaller wheat starch granules had a greater impact on the gluten network.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Mingfei Li, Chong Liu, Jing Hong, Xueling Zheng, Yujie Lu, Ke Bian
Summary: This study investigates the influence of wheat starch source on the rheology behaviors and structural properties of gluten-starch dough. Different types of starch have significant effects on the mechanical properties of the dough, with ZM366S starch dough exhibiting superior performance. Interactions between ZM366 starch and gluten are stronger than with other starch types.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Anastasija Selakovic, Ivana Nikolic, Ljubica Dokic, Dragana Soronja-Simovic, Olivera Simurina, Jana Zahorec, Zita Seres
Summary: The study investigated the impact of vital gluten addition on the rheological performance of dough and the quality of puff pastry, highlighting the prominent influence of the laminating process. Dough samples with 1g/100g vital gluten showed improved extensibility and stress adaptability, resulting in the best quality of puff pastry with increased volume and decreased firmness compared to other samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Ling Fan, Li Li, Anmin Xu, Jihong Huang, Sen Ma
Summary: The study found that fermented wheat bran dietary fiber could improve the rheological properties of dough, while unfermented wheat bran dietary fiber would deteriorate the quality of dough and noodles. Fermentation could reduce the destructive effects on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Feng Jia, Hang Wang, Longyuan Zhao, Zhihang Qiao, Yongqing Wang, Rumeng Wang, Jingting Ma, Li Zhang, Ying Liang, Jinshui Wang
Summary: The study found that sweet potato flour has an effect on dough when substituted for wheat flour. After mixing sweet potato flour and wheat flour, the pasting characteristics decrease, the dough becomes harder and less elastic. Sweet potato flour changes the pore structure of the gluten network and causes starch accumulation. It accelerates gluten aggregation, weakens the strength of the gluten network, and is possibly related to the increase in disulfide bonds formed with the gluten.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jiaojiao Li, Jiachuang Li, Lei Li, Linrun Xiang, Li Zhao, Jinke Liu, Shuhui Liu, Qunhui Yang, Jun Wu, Xinhong Chen
Summary: In this study, we found that the wheat-P. huashanica addition line 7182-6Ns had a higher protein content and better dough rheological characteristics due to the presence of exogenous gliadin. The addition of exogenic gliadin to wheat flour improved the diameter, crispness, spread rate, thickness, hardness, and color of biscuits. This research provides a basis for improving biscuit wheat varieties by introducing exogenic gliadin.
Article
Food Science & Technology
Gamze Yazar, Ilkem Demirkesen
Summary: Gluten forms a protein network that affects the quality of gluten-free baked products. Rheological testing can predict the quality of baked products and adjust processing parameters. Fundamental methods such as LAOS and creep-recovery can provide a detailed understanding of the viscoelastic behavior of gluten-free dough. This knowledge is crucial for improving the quality of baked products.
FOOD ENGINEERING REVIEWS
(2023)
Article
Agriculture, Multidisciplinary
Zehang Guo, Hongxin Zhang, Kewei Chen, Zhirong Wang, Guangjing Chen, Bing Yang, Jianquan Kan
Summary: The present study investigated the effects of ultrasonic frequency on the properties of wheat gluten and model dough. The results showed that ultrasonic treatment improved the water absorption, stability, and viscoelastic behavior of the dough, as well as the water absorption and stretching properties of the noodles. Ultrasonic frequency also affected the surface hydrophobicity, micro-network structure, and secondary and tertiary structures of gluten, leading to changes in its functional characteristics. The resonance frequency of the cavitation bubble in the gluten solution was determined to be 40 kHz. These findings suggest that ultrasonic technology has the potential for modifying wheat gluten and improving noodle processing.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Piyush Kumar Jha, Epameinondas Xanthakis, Sylvie Chevallier, Vanessa Jury, Alain Le-Bail
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Food Science & Technology
Bonastre Oliete, Francois Potin, Eliane Cases, Remi Saurel
FOOD AND BIOPROCESS TECHNOLOGY
(2019)
Article
Food Science & Technology
Bonastre Oliete, Salim A. Yassine, Eliane Cases, Remi Saurel
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Chemistry, Analytical
Agathe Chouet, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel, Laurence Dubreil
Article
Chemistry, Applied
Piyush Kumar Jha, Sylvie Chevallier, Epameinondas Xanthakis, Vanessa Jury, Alain Le-Bail
Article
Chemistry, Applied
Eloise Lancelot, Philippe Courcoux, Sylvie Chevallier, Alain Le-Bail, Benoit Jaillais
JOURNAL OF NEAR INFRARED SPECTROSCOPY
(2020)
Article
Food Science & Technology
Mathieu Sadot, Sebastien Curet, Sylvie Chevallier, Alain Le-Bail, Olivier Rouaud, Michel Havet
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Article
Engineering, Biomedical
Ana Paula Santos, Sylvie Swyngedau Chevallier, Bart de Haan, Paul de Vos, Denis Poncelet
Summary: Cell-encapsulation technology is crucial for preventing rejection of therapeutic cells. By investigating key parameters, it is possible to predict and control the size and properties of capsules for reproducible manufacturing. The size of droplets is influenced by the critical electric potential, needle size, and the distance between the needle and the gelation bath.
JOURNAL OF BIOMATERIALS APPLICATIONS
(2021)
Article
Food Science & Technology
Mehrsa Emkani, Bonastre Oliete, Remi Saurel
Summary: The study aimed to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation for improving the solubility of pea protein, finding that fermentation-assisted extraction can increase protein yield and content. The results indicated that lactic acid bacteria enhanced protein extraction and quality through fermentation activity.
Article
Chemistry, Multidisciplinary
Marcella Chalella Mazzocato, Sylvie Chevallier, Carmen S. Favaro-Trindade, Denis Poncelet
Summary: The study investigated the process of breaking an alginate solution jet into droplets under vibration by varying certain parameters. Observations were made using a high-speed camera and analyzed. It emphasized the importance of selecting a well-designed vibrating system and adjusting nozzle size, frequency, and flow rate to achieve optimal jet breakage.
APPLIED SCIENCES-BASEL
(2021)
Article
Agriculture, Multidisciplinary
Bonastre Oliete, Samuel Lubbers, Carine Fournier, Sylvain Jeandroz, Remi Saurel
Summary: In peas, the electrophoretic polypeptide profile showed no differences across cultivar or biotic stress. Cultivar notably affected volatile compounds and lipoxygenase activity, while biotic stress significantly increased saponin content.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Piyush Kumar Jha, Mathieu Sadot, Sylvie Chevallier, Ashish Rawson, Alain Le-Bail
Summary: This study investigates the impact of overhead pressure during mixing on mixing parameters, dough properties, and bread characteristics. The results show that high-pressure mixing increases dough voidage and improves bread characteristics, while mixing under atmospheric pressure and partial vacuum leads to lower dough voidage and poorer bread characteristics.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Chemistry, Applied
Maxime Gautreau, Sylvie Durand, Angeline Paturel, Sophie Le Gall, Loic Foucat, Xavier Falourd, Bruno Novales, Marie-Christine Ralet, Sylvie Chevallier, Antoine Kervoelen, Alain Bourmaud, Fabienne Guillon, Johnny Beaugrand
Summary: The relationship between the mechanical properties, chemical composition, and cellulose structure of flax fibre bundles was investigated in this study using sequential biopolymer extraction. The results showed that the oxalate extract mainly consisted of homogalacturonans and type I rhamnogalacturonans, while the LiCl extract was composed mainly of glucomannans and the KOH extract of xyloglucans. The extraction process led to the disappearance of the middle lamella, resulting in a decrease in the tensile Young's modulus and maximum strength of the fibre bundles.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Adrien Garcia, Tzvetelin Dessev, Luc Guihard, Sylvie Swyngedau Chevallier, Michel Havet, Alain Le-Bail
Summary: Food foams are unstable systems and their stabilization is a challenge in the industry. A study was conducted to understand the interactions between electrostatic field (SEF) and food foam. A liquid droplet was subjected to SEF and its surface tension and geometry were observed and analyzed. The reduction in surface tension due to the electric charge on the liquid surface improves the quality of the foam.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Biotechnology & Applied Microbiology
Mehrsa Emkani, Bonastre Oliete, Remi Saurel
Summary: Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. Lactic acid fermentation of legumes can improve protein composition and enhance nutritional, functional, technological, and sensory properties. Proper selection of fermentation conditions and lactic acid bacteria can lead to high-quality fermented legume products.
FERMENTATION-BASEL
(2022)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)