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1. V and Cr substitution in dicalcium silicate under oxidizing and reducing conditions – Synthesis, reactivity, and leaching behavior studies

Author:
Muhammad Jawad Ahmed; Remco Cuijpers; Katrin Schollbach; Sieger Van Der Laan; Mary Van Wijngaarden-Kroft; Tiny Verhoeven; H.J.H. Brouwers
Source:
Journal of hazardous materials 2023 v.442 pp. 130032
ISSN:
0304-3894
Subject:
gels,   etc   ; calcium; calcium silicate; chromates; microstructure; oxidation; pH;     Show all 7 Subjects
Abstract:
... Dicalcium silicate (C₂S) is known to incorporate potentially hazardous metals (Cr and V) in a belite-rich cementitious system. The effect of the electrovalence nature of V and Cr on C₂S polymorphs’ (α´, β, γ) stability under oxidizing and reducing conditions as well as their reactivity are systematically investigated via analyzing oxidation states, phase composition, bonding system, and microstruc ...
DOI:
10.1016/j.jhazmat.2022.130032

2. Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties

Author:
Sinong Liu; Zongzhou Wang; Jinyue Zheng; Weiqing Sun; Zhichao Xiao; Jun-Hua Shao
Source:
Journal of food engineering 2023 v.339 pp. 111279
ISSN:
0260-8774
Subject:
gels,   etc   ; batters; chickens; magnetic fields; meat; rheological properties; texture;     Show all 7 Subjects
Abstract:
... This study constructed an in-house assembled device that allowed the stirring and direct current magnetic field (DC-MF) to be simultaneously applied to pretreat meat batters. The effects of stirring and DC-MF on the hydration and textural properties of chicken batter gels were investigated, and potential mechanisms were explored. The results demonstrated that the combined treatment (3 mT, 15 min, ...
DOI:
10.1016/j.jfoodeng.2022.111279

3. High enrichment and near real-time quantification of airborne viruses using a wet-paper-based electrochemical immunosensor under an electrostatic field

Author:
Jyoti Bhardwaj; Nhan Dinh Ngo; Jaegil Lee; Jaesung Jang
Source:
Journal of hazardous materials 2023 v.442 pp. 130006
ISSN:
0304-3894
Subject:
gels,   etc   ; antigen-antibody reactions; electrochemistry; electrodes; electrolytes; immunosensors; liquids; virion; viruses;     Show all 9 Subjects
Abstract:
... Conventional airborne virus measurement usually requires appreciable sampling and detection times. Viral aerosols should also be collected or prepared in a liquid medium whose volume typically ranges from milliliters to tens of milliliters; hence, many sampling and detection steps need to be taken with the unit horizontal or immobile. Moreover, viral aerosols need to be sufficiently enriched, whic ...
DOI:
10.1016/j.jhazmat.2022.130006

4. Regulation on gel textures of Nicandra physalodes (Linn.) Gaertn. pectin by its synergistic interaction with sodium alginate

Author:
Xudong Yang; Kai Yuan; Huan Zhang; Shuai Luo; Shuaida Wang; Xi Yang; Yurong Guo
Source:
Food hydrocolloids 2023 v.134 pp. 108047
ISSN:
0268-005X
Subject:
gels,   etc   ; Nicandra physalodes; acidification; gel strength; gelation; hydrocolloids; pH; pectins; sodium alginate; synergism;     Show all 10 Subjects
Abstract:
... Synergism between different types of polysaccharides is important to imparting textural preferences and decreasing product costs. In this study, Nicandra physalodes (Linn.) Gaertn. pectin (NPGP) was found to synergistically interact with sodium alginate (SA) under an acidification process by glucono-δ-lactone (GDL) addition. This synergistic interaction led to the formation of much stronger NPGP/S ...
DOI:
10.1016/j.foodhyd.2022.108047

5. Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber

Author:
Dongwei Wang; Kai Wang; Lei Zhao; Xuwei Liu; Zhuoyan Hu
Source:
Journal of food engineering 2023 v.339 pp. 111264
ISSN:
0260-8774
Subject:
gels,   etc   ; cellulose nanofibers; digestion; dough; emulsions; free fatty acids; homogenization; longans; stabilizers; texture; viscosity;     Show all 11 Subjects
Abstract:
... Food-grade Pickering emulsion have attracted extensively attention in food engineering applications. In this work, high pressure homogenization (HPH) was applied to modified the longan shell cellulose nanofiber (LSCNF). The obtained LSCNF was used as a naturally-derived particle stabilizer for O/W Pickering emulsions and the gel-based Pickering emulsions can be applied to baked foods to control th ...
DOI:
10.1016/j.jfoodeng.2022.111264

6. Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

Author:
Eline van Berlo; Ingrid Undeland; Mehdi Abdollahi
Source:
Food chemistry 2023 v.398 pp. 133947
ISSN:
0308-8146
Subject:
gels,   etc   ; coproducts; food chemistry; gelation; head; herring; lipid peroxidation; myosin; protein isolates; proteolysis; spring;     Show all 11 Subjects
Abstract:
... Effect of catching season (spring vs fall), pre-sorting and selective recombination of different herring filleting co-products on protein yield during valorisation using the alkaline pH-shift technology was studied. Impacts of the pre-processing conditions on lipid oxidation, rheological, structural and functional properties of the proteins were also investigated. The sorted frame fraction resulte ...
DOI:
10.1016/j.foodchem.2022.133947

7. Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours

Author:
Shiyi Lu; Jie Li; Jingyun Ji; Yangyang Wen; Hongyan Li; Jing Wang; Baoguo Sun
Source:
Food hydrocolloids 2023 v.134 pp. 108099
ISSN:
0268-005X
Subject:
gels,   etc   ; amylopectin; amylose; digestibility; digestible carbohydrates; digestion; hydrocolloids; hydrolysis; lipids; microscopy; quinoa flour; viscosity;     Show all 12 Subjects
Abstract:
... Quinoa, known for its nutritional quality and as a low GI food, has arose great interests of scientists in the recent past. Intrinsic properties of starch as well as endogenous proteins and lipids might be important factors influencing the digestion processes of cooked quinoas. This work aims to investigate the roles of endogenous proteins and lipids on starch digestibility in quinoa flour, and un ...
DOI:
10.1016/j.foodhyd.2022.108099

8. Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment

Author:
Xinyu Zhang; Chao Wang; Zhenyu Liu; Yong Xue; Qingyu Zhao; Qun Shen
Source:
Food hydrocolloids 2023 v.134 pp. 108012
ISSN:
0268-005X
Subject:
gels,   etc   ; crystal structure; energy; gelatinization; high pressure treatment; hydrocolloids; modified starch; particle size; rice starch;     Show all 9 Subjects
Abstract:
... The degree of gelatinization (DG) was used as the variable to describe changes in the multi-scale structure of rice starch during the entire high hydrostatic pressure treatment (HHP-treatment), and four stages were identified. (1) Energy accumulation (100–400 MPa, DG<10%): water molecules were pressed into the amorphous lamellae and starch continued to receive energy with the increasing pressure, ...
DOI:
10.1016/j.foodhyd.2022.108012

9. Novel supramolecular organo-oil gelators for fast and effective oil trapping: Mechanism and applications

Author:
Yajvinder Saharan; Joginder Singh; Rohit Goyat; Ahmad Umar; Sheikh Akbar; Ahmed A. Ibrahim; Sotirios Baskoutas
Source:
Journal of hazardous materials 2023 v.442 pp. 129977
ISSN:
0304-3894
Subject:
gels,   etc   ; Fourier transform infrared spectroscopy; adsorption; electron microscopy; gasoline; gelation; oils; polluted soils; solvents; sorption isotherms;     Show all 10 Subjects
Abstract:
... In this paper, for the sorption of oil from oil polluted soil/water systems, nine new supramolecular organo-oil gelators were synthesized using three distinct diisocyanates and alcohols. The manufactured gelators were characterized using various techniques. The Fourier transform infrared (FTIR) and mass spectra confirmed the successful formation of the oil gelators. The synthesis of the proposed g ...
DOI:
10.1016/j.jhazmat.2022.129977

10. Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved

Author:
Tao Zhang; Shengjun Chen; Xiaoqi Xu; Xinbo Zhuang; Yinji Chen; Yong Xue; Changhu Xue; Ning Jiang
Source:
Food hydrocolloids 2023 v.134 pp. 108034
ISSN:
0268-005X
Subject:
gels,   etc   ; atomic force microscopy; deformation; fish; fractal dimensions; hydrocolloids; konjac mannan; microstructure; models; rheology; surimi; viscoelasticity;     Show all 12 Subjects
Abstract:
... Hidden phase behaviours in gel systems are essential factors that affect the viscoelasticity and other physical properties of blended gels; however, data on the internal phase behaviour of proteins and polysaccharides in surimi gel systems are lacking. This study establishes a relationship between dynamic rheology and the phase behaviours of protein/polysaccharide-blended systems using myofibrilla ...
DOI:
10.1016/j.foodhyd.2022.108034

11. Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking

Author:
Zhendong He; Changqi Liu; Jing Zhao; Fengxian Guo; Yaosong Wang
Source:
Food chemistry 2023 v.399 pp. 133924
ISSN:
0308-8146
Subject:
gels,   etc   ; Fourier transform infrared spectroscopy; Ginkgo; crosslinking; electrophoresis; fluorescence; food chemistry; hardness; hydrophobicity; pH; protein isolates; solubility;     Show all 12 Subjects
Abstract:
... The present study investigated the effects of genipin cross-linking on the gelling properties of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different concentrations (0, 0.05, 0.1, 0.2, 0.4, 0.6% w/v) of genipin at pH 6.0. Compared to pure GSPI, genipin treatment led to lower solubility, surface hydrophobicity, and fluorescence intensity, while promoted protein aggr ...
DOI:
10.1016/j.foodchem.2022.133924

12. Effect of ethanol on gelation and microstructure of whey protein gels in the presence of NaCl

Author:
Marios Andreadis; Thomas Moschakis
Source:
Food hydrocolloids 2023 v.134 pp. 107985
ISSN:
0268-005X
Subject:
gels,   etc   ; confocal microscopy; disulfides; ethanol; gelation; hydrocolloids; hydrogen; microstructure; porosity; rheology; sodium chloride; storage modulus; synergism; texture; whey; whey protein isolate;     Show all 16 Subjects
Abstract:
... The heat-induced gelation of whey proteins in the presence of sodium chloride (0–300 mM) and ethanol (0–70.0% w/w) has been investigated by confocal microscopy, texture analysis and rheology. In the presence of NaCl, the alcohol-induced gels had a low porosity and formed a “particulate” network, as evidenced by confocal microscopy. Even 1% of ethanol was able to form very elastic gels, to increase ...
DOI:
10.1016/j.foodhyd.2022.107985

13. Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests

Author:
Qin Zhang; Lianzhou Jiang; Xiaonan Sui
Source:
Food hydrocolloids 2023 v.135 pp. 108177
ISSN:
0268-005X
Subject:
gels,   etc   ; chitin; deformation; evolution; gel strength; hydrocolloids; microstructure; nanocrystals; nuclear magnetic resonance spectroscopy; pH; shrimp; soy protein isolate; transmission electron microscopy; viscoelasticity;     Show all 14 Subjects
Abstract:
... Chitin nanocrystals (ChNs) were successfully fabricated from shrimp and their effects on the microstructure and gelling properties of glucono-δ-lactone-induced soy protein isolate (SPI) were investigated. Firstly, transmission electron microscopy (TEM) showed that the average length and width of ChNs were 208.8 nm and 19.2 nm, respectively. The zeta potentials of ChNs changed from +38.6 mV at pH 3 ...
DOI:
10.1016/j.foodhyd.2022.108177

14. Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences

Author:
Yue Li; Yangling Wan; Yasmeen Mamu; Jingting Xu; Shuntang Guo
Source:
Food hydrocolloids 2023 v.135 pp. 108178
ISSN:
0268-005X
Subject:
gels,   etc   ; coagulants; coagulation; cohesion; disulfides; gelation; gelling properties; hardness; heat treatment; hydrocolloids; hydrophobicity; lactic acid; magnesium chloride; pH; protein subunits; soymilk; tofu;     Show all 17 Subjects
Abstract:
... This study investigated the effect of different coagulants, including the addition sequence, on the aggregation behavior of soymilk protein and the quality of tofu to improve the gel formation ability and conversion efficiency of soymilk protein after alkaline heat treatment (AHT). The results showed that the coagulation reaction of AHT soymilk was delayed compared with normal soymilk when introdu ...
DOI:
10.1016/j.foodhyd.2022.108178

15. The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

Author:
Xiujie Zhao; Bifen Chen; Tongxun Liu; Yongjian Cai; Lihua Huang; Mouming Zhao; Qiangzhong Zhao
Source:
Food hydrocolloids 2023 v.134 pp. 108035
ISSN:
0268-005X
Subject:
gels,   etc   ; adsorption; bound water; contact angle; egg albumen; emulsions; flocculation; hydrocolloids; hydrogen bonding; modulus of elasticity; oil-water interface; oils; pH; soybeans;     Show all 14 Subjects
Abstract:
... In this work, the structural and interfacial characteristics of egg white protein-insoluble soybean fiber (EWP-ISF) complex, as well as the effects of the EWP-ISF ratio and oil volume fraction (φ) on the formation of emulsion droplet-aggregated gels were investigated. EWP was adsorbed onto the surface of ISF matrix at pH 3.2 via electrostatic and hydrogen-bonding interactions. The contact angle si ...
DOI:
10.1016/j.foodhyd.2022.108035

16. Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification

Author:
An-Qi Zhang; Xiao-Yan Li; Bo-Hao Liu; Yu-Qi Yin; Han-Lin Zhang; Ying-Hua Zhang
Source:
Food hydrocolloids 2023 v.135 pp. 108159
ISSN:
0268-005X
Subject:
gels,   etc   ; contact angle; cysteine; enzymatic hydrolysis; fluorescence; food industry; gel chromatography; hydrocolloids; hydrophilicity; hydrophobicity; oleic acid; polyacrylamide gel electrophoresis; sodium dodecyl sulfate; zein;     Show all 14 Subjects
Abstract:
... Zein, a hydrophobic protein due to high percentage of apolar amino acids, which limits its modification and wide application in the food industry. The interaction between the molecule and water will be changed by introducing different hydrophilic groups into zein, which is the basis aimed at food application. Therefore, zein was modified based on construction of zein-potassium oleate system to obt ...
DOI:
10.1016/j.foodhyd.2022.108159

17. Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

Author:
Zhou Lu; Yi Liu; Yi En Jayne Lee; Andrew Chan; Pin-Rou Lee; Hongshun Yang
Source:
Food chemistry 2023 v.403 pp. 134390
ISSN:
0308-8146
Subject:
gels,   etc   ; cohesion; corn starch; digestibility; digestion; eggs; food chemistry; glutinous rice; hydrogen bonding; metabolites; metabolomics; nuclear magnetic resonance spectroscopy; potato starch; rice starch; soy protein isolate; starch; texture;     Show all 17 Subjects
Abstract:
... This study investigated the gelling mechanisms of plant-based eggs modified with corn starch (CS), glutinous rice starch (GS), or potato starch (PS) at soy protein isolate (SPI)/starch ratios of 10:4, 8:6, and 6:8 (w/w). A plant-based omelet with SPI/PS 8:6 matched the texture (especially cohesiveness (0.75 vs 0.79)) and specific volume (1.28 vs 1.32 cm³/g) of an egg omelet best. This was attribut ...
DOI:
10.1016/j.foodchem.2022.134390

18. The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Author:
Hongling Fu; Jiaxin Li; Xiaoqing Yang; Mohammed Sharif Swallah; Hao Gong; Lei Ji; Xiangze Meng; Bo Lyu; Hansong Yu
Source:
Food hydrocolloids 2023 v.134 pp. 108008
ISSN:
0268-005X
Subject:
gels,   etc   ; disulfide bonds; fluorescence; food industry; gel strength; gelation; heat treatment; hybrids; hydrocolloids; hydrophobicity; microstructure; solubility; soy protein isolate; storage modulus; texture; thermal stability; water holding capacity; zeta potential;     Show all 18 Subjects
Abstract:
... Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high water-holding capacity and gelation. As a key in elucidating the structure-function relationships of SPI, subunit composition can explain many functional properties of soy protein. In this study, to explore the influence of α and α′ subunits on the gel properties of soy protein, the gel strength and wa ...
DOI:
10.1016/j.foodhyd.2022.108008

19. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers

Author:
Boyan Zheng; Xiaoyu Li; Jia Hao; Duxia Xu
Source:
Food chemistry 2023 v.402 pp. 134080
ISSN:
0308-8146
Subject:
gels,   etc   ; Monascus; color; emulsifying; emulsions; fatty acid composition; food chemistry; hardness; linseed; lipid content; oil-water interface; oxidative stability; pea protein; polyunsaturated fatty acids; pork; pork quality; protein content; protein isolates; soybean oil; water holding capacity;     Show all 20 Subjects
Abstract:
... Multiple emulsions have drawn great attentions from researchers in the production of low-fat foods. The Monascus pigment W/O/W multiple emulsions were prepared by a two-step emulsification procedure with Monascus pigment as inner water phase, flaxseed gum (FG) as internal water phase gel, soybean oil as oil phase, and pea protein isolate (PPI) as outer water phase. We aimed to investigate the qual ...
DOI:
10.1016/j.foodchem.2022.134080

20. Rheological and rheo-optical behaviors of nanocellulose suspensions containing unfibrillated fibers

Author:
Yoshifumi Yamagata; Shingo Niinobe; Kotaro Suga; Yuki Nakano; Keisuke Miyamoto
Source:
Cellulose 2022 v.29 no.7 pp. 3703-3719
ISSN:
0969-0239
Subject:
gels,   etc   ; cellulose; viscosity;     Show all 3 Subjects
Abstract:
... We investigated the relationship between the concentration of nanosized fibers and the rheological and the rheo-optic behaviors of CNF suspensions containing unfibrillated fibers prepared by a wet refinement system (Water Jet System). The CNF suspensions behaved as a gel in which entropic elasticity was dominant, and the entanglement among fibers would be enhanced with the nanosized fiber volume f ...
DOI:
10.1007/s10570-022-04509-6