Article
Polymer Science
Sergey Popov, Vasily Smirnov, Nikita Paderin, Daria Khramova, Elizaveta Chistiakova, Fedor Vityazev, Victoria Golovchenko
Summary: The study examined the effects of fireweed pectin on agar gel properties, the release of phenolic compounds and pectin during digestion, and the sensory characteristics of the gel. Fireweed pectin reduced the hardness of agar gel and exhibited antioxidant activity in the colon. The gel required less oral processing and muscle activity compared to agar gel.
Article
Polymer Science
Dongdong Li, Mengxuan Lai, Pengjie Wang, Hairan Ma, Hongliang Li, Ran Wang, Xiuying Wu
Summary: This study evaluated the effects of commonly used prebiotics on the structure and properties of yogurt. The results showed that certain prebiotics enhanced the protein network, resulting in improved stability, hardness, and rheology of the gel. These findings contribute to a better understanding of the potential application of prebiotics in yogurt.
Article
Chemistry, Applied
Haobo Jin, Jiahui Chen, Jian Zhang, Long Sheng
Summary: The study found that the hardness and springiness of egg white gel treated with sodium pyrophosphate and sodium tripolyphosphate were significantly improved, along with an increase in water holding capacity. Phosphate treatment led to the formation of a more ordered network structure, enhancing the gel properties.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Helen S. Joyner
Summary: Large-amplitude oscillatory shear (LAOS) testing is increasingly used to study food rheological behavior, but interpretation of the data can be difficult with no standard method currently available. LAOS has the potential to investigate connections between food microstructures and rheological behaviors, but further research is needed to connect LAOS with sensory attributes.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021
(2021)
Article
Food Science & Technology
Qi-Hui Chen, Xiao-Yin Li, Chun-Lan Huang, Peng Liu, Qing-Zhu Zeng, Xin-Quan Yang, Yang Yuan
Summary: By introducing nanofibers into the SPI gel system, the gelation time can be significantly shortened, the gelation concentration reduced, and the gel strength enhanced. The nanofibers provide an initial framework for gel formation and fill the gel structure through electrostatic interactions, supporting the formation of SPI-CNFs complex gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Abdellatif A. Mohamed, Shahzad Hussain, Mohammed S. Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Hany Yehia
Summary: The study showed that blending sweet potato starch, camel milk, and cow milk and cooking them under alkaline conditions can improve the quality of camel milk gel. Rheological tests revealed that camel milk gel was harder and had a stronger structure compared to cow milk gel, which exhibited more shear thinning.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mats Stading
Summary: Individuals with swallowing disorders require texture-modified foods for safe swallowing, with textures modified based on the severity of the disorder. Studies have identified and characterized a set of solid foods for research on bolus rheology and oral response, showing differences in texture and physical properties based on temperature and degree of modification. Texture-modified foods exhibit softer and moister characteristics compared to regular foods, with changes in compression stress, modulus, penetration force, and moisture content based on the degree of modification.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Biotechnology & Applied Microbiology
Lais Fernanda Batista, Clara Suprani Marques, Ana Clarissa dos Santos Pires, Luis Antonio Minim, Nilda de Fatima Ferreira Soares, Marcia Cristina Teixeira Ribeiro Vidigal
Summary: Texture is a key characteristic in yogurt acceptance, and its properties can be predicted using artificial neural networks. Changes in formulation and processing conditions influence the texture properties of yogurt.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Food Science & Technology
Dominic Oppen, Ashley K. Young, Hans-Peter Piepho, Jochen Weiss
Summary: This study investigates the impact of anisotropic structures, specifically the structure of meat fibers, on the dynamic process of mastication. The experimental methods used included deformation tests and mathematical modeling to track and visualize 3D jaw movements and muscle activities. The results show that particle size has a significant effect on jaw movements and muscle activities for both homogeneous and fibrous meat-based samples.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Polymer Science
Ewa Jakubczyk, Anna Kaminska-Dworznicka, Anna Kot
Summary: This study investigated the rheological, mechanical, and acoustic properties of agar gels with the addition of canola oil by varying the mixing rates and adding lecithin. The results showed that increasing the mixing rate improved the elastic component and hardness of the gels, while increasing lecithin concentration had a minimal effect on the gel properties.
Article
Food Science & Technology
Yi Liu, Xiaojing Chen, Yijuan Xu, Zekun Xu, Haitao Li, Zhongquan Sui, Harold Corke
Summary: This study characterized the textural and rheological behavior of blends of rice and potato starch, finding that the addition of rice starch increases swelling, decreases gel firmness, and increases gel adhesiveness. The storage modulus was higher than the loss modulus, indicating solid-like behavior, and a certain proportion of rice starch resulted in a stronger thickening effect.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Jing Peng, Lu Lu, Ke-Xue Zhu, Xiao-Na Guo, Yuan Chen, Hui-Ming Zhou
Summary: The study showed that steam pretreatment and water temperature have significant effects on the rehydration of textured wheat gluten, with steam pretreatment improving textural properties and oral processing behavior. Morphological results indicated that steam pretreatment facilitated water diffusion, while low-field nuclear magnetic resonance and infrared thermal analysis results showed that steam pretreatment promoted water diffusion and reduced the time to reach thermal equilibrium.
Review
Food Science & Technology
Mohammed Obadi, Jiyao Zhang, Bin Xu
Summary: The addition of inorganic salts can improve the quality of noodles and dough characteristics, but excessive amounts can diminish the quality. Alkaline salts and NaCl decrease the nutritional quality of cooked noodles, while phosphates can decrease cooking loss.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Patrizia Buldo, Martina Sokolowsky, Tina Hoegholm
Summary: This study highlights the effect of starter cultures on improving mouthfeel properties of fermented milk products using tribology, which can better describe the mechanical oral processing. The complexity revealed by the oral processing properties measured via friction coefficient indicates product dependency on microstructure.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Stefano Renzetti, Ruud G. M. van der Sman
Summary: This study investigated the effects of sugar replacement on bakery products. The results showed that the rheology of batter and phase transitions during baking were linearly related to certain physicochemical parameters. Cake volume, crumb hardness and crumb cohesiveness were also influenced by these parameters. Therefore, optimization of sugar replacement can be achieved by matching these parameters. This provides an opportunity to increase the amounts of health promoting ingredients in sweet bakery products.
FOOD HYDROCOLLOIDS
(2022)