Article
Chemistry, Physical
Violeta Popescu, Andreia Molea, Marioara Moldovan, Pompilia Mioara Lopes, Amalia Mazilu Moldovan, George Liviu Popescu
Summary: This paper describes the production of a new type of hydrogel based on whey protein isolates and gelatin, which can be used for drug delivery and tissue healing. Whey protein hydrolysates obtained by enzymatic hydrolysis of whey protein are characterized using FT-IR and UV-VIS spectroscopy.
Article
Chemistry, Applied
Marta Tomczynska-Mleko, Katsuyoshi Nishinari, Stanislaw Mleko, Konrad Terpilowski, Salvador Perez-Huertas
Summary: Whey protein isolate dispersions (9.5% protein) with 1.5% sugar (glucose, mannose, or xylose) were pre-heated and subjected to ions-induced gelation in an ultrasound environment. Sonication affected the rheological properties of gels and altered their surface hydrophilicity. This ultrasound-induced cold gelation method has the potential to develop new functional protein/sugar gel products with tailor-made attributes.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yaqing Xiao, Shufang Kang, Yingnan Liu, Xinyu Guo, Mei Li, Huaide Xu
Summary: The study found that an appropriate amount of Ca2+ can significantly improve the gel strength, viscoelasticity, and thermal stability of cellulose nanocrystals-whey protein isolate composite gels, promoting the orderly aggregation of protein molecules. However, a high concentration of Ca2+ can lead to irregular gel structure, decreased water holding capacity, and gel strength.
FOOD HYDROCOLLOIDS
(2021)
Article
Energy & Fuels
Arianna Zanoni, Ruggiero M. Pesce, Mattia Sponchioni, Lucilla Del Gaudio, Roberto Lorefice, Paola Albonico, Alessandra Belloni, Alberto Cesana, Massimo Morbidelli, Davide Moscatelli
Summary: In recent years, oil companies have been striving to reduce the amount of water extracted from reservoirs. This study introduces hydrophilic polymeric micro- and nanogels as a promising solution to decrease water production. The developed microgels were tested in a pilot field test and showed a 30% decrease in water production and an increase in oil production.
Article
Materials Science, Multidisciplinary
Ertan Arda, Selim Kara, Onder Pekcan, Gulsen Akin Evingur
Summary: The study used photon scattering to monitor the FCC process of AAm and Bis copolymerization, observing fractal-like structures forming in PAAm gels with increasing Bis content. The intensity of scattered photons increased during gelation and swelling processes, indicating the growth of fractal network structures. Fractal dimensions were found to increase as gelation and swelling times increased, reaching values up to 3.00 during gelation and 1.66 during swelling.
MATERIALS TODAY COMMUNICATIONS
(2021)
Article
Chemistry, Multidisciplinary
Michal Pancerz, Joanna Kruk, Anna Ptaszek
Summary: The aim of this study was to produce gel beads under continuous conditions. Pectins obtained from different sources were used, and a self-designed device was used for the continuous production of gel beads with properties similar to those produced using batch process. The results showed that the water absorption and textural properties of the gel beads were strongly influenced by the pectin chain structure.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Zahra Allahdad, Stephane Salmieri, Monique Lacroix
Summary: This study investigated the feasibility of using a mixture of egg and whey proteins (WPI-EGG) to develop heat-stable O/W emulsions with high protein concentrations (10%). Different pH levels (3, 4, 5, 6, and 7) were used to create heat-stable protein particles. The composite microparticles of WPI-EGG were prepared by heating at 95 degrees C for 10 min and then homogenizing under sonication. Moderate pH levels of 4-6 were found to be suitable for formation of aggregates and particles with sizes ranging from 215 to 1333 nm. The particles exhibited different viscosities based on their morphology, with particles formed at pH 5 and 6 showing viscosities of less than 1000 cp due to their spherical shape, while particles formed at pH 4 exhibited higher viscosities of over 2000 cp due to a mixture of linear and spherical particles. The particles were characterized by hydrogen bonds and hydrophobic interactions. The lowest surface hydrophobicity was observed in particles prepared at pH 5. Although particles formed at pH 6 had the highest denaturation enthalpy and temperature, particles formed at pH 5 were able to form heat-stable emulsions with appropriate viscosity after thermal pasteurization. The increased presence of disordered random coil structures in particles formed at pH 6 was identified as the main reason for the increased thermal stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Shima Momen, Denis Rodrigue, Mohammed Aider
Summary: The objective of this study was to investigate the effect of cathodic alkaline electro-activation (EA) treatment on the flow behavior and gelling properties of canola proteins and the mixture of sweet whey/canola proteins. The alkaline EA treatment resulted in the production of small aggregates crosslinked by disulfide and covalent bonds. The gelation experiments showed that the EA-treated canola proteins and whey/canola protein samples had a superior capacity to develop an integrated gel structure with higher mechanical and rheological properties and improved water holding capacity compared to the untreated samples.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Ricardo Uribe-Alvarez, Craig P. Murphy, Caroline Coleman-Vaughan, Norah O'Shea
Summary: This study evaluated the cold-and heat-induced gelation properties of whey protein isolate (WPI) for use in 3D food printing. It found that the concentration of WPI and the calcium ion concentration affect the gelation capability and thermal reversibility. TIRG with low hardness, resilience, and extrusion force loss during heating are potentially suitable for 3DFP.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Esther Santamaria, Leticia Anjinho de Barros, Carme Gonzalez, Alicia Maestro
Summary: Hydrogels have been studied as delivery systems for lipophilic compounds. This study focused on pullulan hydrogels and found that the gelation reaction was relatively slow in basic medium (KOH), making it difficult to obtain capsules. The gelation time of pullulan decreased with increasing concentration. It was also observed that freeze-dried gels could be rehydrated and used for storage. Additionally, the behavior of pullulan hydrogels as release systems for carvacrol was investigated, and it was found that the release amount varied with pH.
Article
Chemistry, Physical
Carmen Masia, Lydia Ong, Amy Logan, Regine Stockmann, Joanna Gambetta, Poul Erik Jensen, Saeed Rahimi Yazdi, Sally Gras
Summary: The aim of this study was to investigate the effects of transglutaminase (TG) on the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. The study found that TG treatment significantly improved the textural characteristics of the gels, resulting in harder and more springy gels.
Article
Engineering, Chemical
Jintian Liu, Manuel Helbig, Jens-Peter Majschak, Markus Boel
Summary: This study investigated the mechanical characteristics and fracture properties of whey protein gels (WPGs) as a model for cleaning dairy production equipment. The results showed non-linear stress-stretch behavior and time-dependent mechanical characteristics in WPGs at a treatment temperature of 80 degrees C. The cutting procedure of WPGs was simulated based on a viscoelastic numerical model, with the critical stress determined from measured cutting forces.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Polymer Science
Amalia Mazilu, Violeta Popescu, Codruta Sarosi, Radu Silaghi Dumitrescu, Andrea Maria Chisnoiu, Marioara Moldovan, Laura Silaghi Dumitrescu, Doina Prodan, Rahela Carpa, Georgiana Florentina Gheorghe, Radu Marcel Chisnoiu
Summary: The study describes the preparation and in vitro analysis of teeth whitening gels based on natural active agents, which showed antibacterial properties in multiple tests.
Article
Engineering, Environmental
Hongyao Yin, Xin Yin, Ruibo Cao, Peiyun Zeng, Jing Wang, Dianguo Wu, Xinjie Luo, Youyi Zhu, Zhuo Zheng, Yujun Feng
Summary: This study reports on polymer-based in situ cross-linked gels with adjustable gelation times, which can be used for water shutoff and conformance control, improving sweep efficiency and oil recovery in oil reservoirs.
CHEMICAL ENGINEERING JOURNAL
(2022)
Article
Chemistry, Applied
Qing Huang, Zhongsi Liu, Yaqiong Pei, Jing Li, Bin Li
Summary: Thermal irreversible gel is an important application form of konjac gum in the food industry. Gelation behaviors of konjac gum from different sources, A.guripingensis and A.rivirei, were compared, with AGG showing better gel-forming ability than ARG. Factors influencing gel properties include konjac gum concentration, alkali content, and temperature.
FOOD HYDROCOLLOIDS
(2021)