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1. Impact of UV-C irradiation on solubility of Osborne protein fractions in wheat flour

Author:
Kumar, Amit; Nayak, Rojalin; Purohit, Soumya Ranjan; Rao, Pavuluri Srinivasa
Source:
Food hydrocolloids 2021 v.110 pp. 105845
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; Fourier transform infrared spectroscopy; Triticum aestivum; baking; exposure duration; irradiation; moieties; polyacrylamide gel electrophoresis; proteins; solubility; ultraviolet radiation; viscometry; viscosity; wheat; wheat flour;     Show all 15 Subjects
Abstract:
... Protein-protein and protein-starch interactions in the wheat flour decide its suitability for the baking process and can be modified by several physicochemical methods. The present study was undertaken to confirm the protein modification in wheat flour irradiated with ultraviolet (UV) radiation up to the maximum dose of 35 J/cm²/g of flour. Whole wheat (Triticum aestivum) flour samples of two vari ...
DOI:
10.1016/j.foodhyd.2020.105845

2. Chemical mapping analysis of compatibility in gelatin and hydroxypropyl methylcellulose blend films

Author:
Liu, Xingxun; Ji, Zhili; Peng, Weiwei; Chen, Min; Yu, Long; Zhu, Fan
Source:
Food hydrocolloids 2020 v.104 pp. 105734
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; Raman imaging; gelatin; methylcellulose; mixing; polymers;     Show all 6 Subjects
Abstract:
... Blending different polymers for composite formulations can improve the functionalities of the products. The compatibility between hydroxypropyl methylcellulose (HPMC) and gelatin was studied using Chemical mapping analysis such as synchrotron micro-infrared spectroscopy (μSR-FTIR) and confocal Raman microscopy. The interface and phase composition of the blend films with varying ratios of gelatin a ...
DOI:
10.1016/j.foodhyd.2020.105734

3. The future trends of food hydrocolloids

Author:
Lu, Wei; Nishinari, Katsuyoshi; Matsukawa, Shingo; Fang, Yapeng
Source:
Food hydrocolloids 2020 v.103 pp. 105713
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; flavor; food science; foods; nutrition;     Show all 5 Subjects
Abstract:
... This study was proposed as an introduction and summarization of NSFC-JSPS Co-funded “China-Japan Joint Symposium on Food Hydrocolloids” held in Shanghai Jiao Tong University (Shanghai, China) from 26th to 29ᵗʰ September 2019. As is known, food hydrocolloids play an important role in the structure, processing, stability, flavor, nutrition, and health benefits of foods, making it a hot topic in food ...
DOI:
10.1016/j.foodhyd.2020.105713

4. Cationic starches in paper-based applications—A review on analytical methods

Author:
Chemelli, Angela; Gomernik, Florian; Thaler, Ferula; Huber, Anton; Hirn, Ulrich; Bauer, Wolfgang; Spirk, Stefan
Source:
Carbohydrate polymers 2020 v.235 pp. 115964
ISSN:
0144-8617
Subject:
hydrocolloids,   etc   ; analytical methods; cationization; guidelines; papermaking; starch;     Show all 6 Subjects
Abstract:
... This review focuses on cationic starches with a low degree of substitution (<0.06) which are mainly used for production of paper-based products. After a brief introduction on starch in general, cationization pathways and importance of cationic starches in paper production, this review emphasizes on the analytical challenges from different perspectives. These include the different length scales of ...
DOI:
10.1016/j.carbpol.2020.115964

5. An insight into starch slowly digestible features enhanced by microwave treatment

Author:
Li, Nannan; Wang, Lili; Zhao, Siming; Qiao, Dongling; Jia, Caihua; Niu, Meng; Lin, Qinlu; Zhang, Binjia
Source:
Food hydrocolloids 2020 v.103 pp. 105690
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; digestion; hydrolysis; microwave cooking; microwave treatment; rice starch; starch;     Show all 7 Subjects
Abstract:
... The rice starch following microwave cooking with storage showed more slowly digestible starch and a lower digestion rate than did the conventionally treated counterpart. The underlying mechanism was interpreted by inspecting starch multi-level structural evolutions during digestion. Accompanying digestion, not only were starch matrices digested, leading to porous substrate and probably less polymo ...
DOI:
10.1016/j.foodhyd.2020.105690

6. Cooperativity and nonuniformity in the viscosity-change process of rice starch in hot excess water

Author:
Yamamoto, Hisashi; Amano, Chiaki; Fuchiue, Nao; Ohta, Kanami
Source:
Food hydrocolloids 2020 v.103 pp. 105674
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; gelatinization; mixing; models; rheology; rice starch; temperature; viscosity;     Show all 8 Subjects
Abstract:
... Isothermal viscosity-time data series were obtained for rice starch in hot excess water (65 ∘C–80 ∘C). The series were analyzed using the kinetic method, incorporating a power-law (exponent ν) mixing rule for viscosity and the nonuniform treatment of a rate constant (K). Analysis with a uniform K-value (K̄) showed that the positively nonlinear (ν>1) model provided a better fit to the observed data ...
DOI:
10.1016/j.foodhyd.2020.105674

7. Gelation of fish gelatin studied by multi-particle tracking method

Author:
Maki, Yasuyuki; Annaka, Masahiko
Source:
Food hydrocolloids 2020 v.101 pp. 105525
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; fish; flavor; gelatin; gelation; mammals; microparticles; rheology; texture;     Show all 9 Subjects
Abstract:
... Gelatin from various sources are extensively used as food hydrocolloids. Recently, fish gelatin has attracted special attention because of religious or medical reasons. Most food gels show structural inhomogeneity that may affect their texture and flavor release, although gelatin gels appear transparent and homogeneous. In this study, the local dynamics at the micron scale of the fish gelatin were ...
DOI:
10.1016/j.foodhyd.2019.105525

8. Second order virial coefficients from phase diagrams

Author:
Dewi, Belinda P.C.; van der Linden, Erik; Bot, Arjen; Venema, Paul
Source:
Food hydrocolloids 2020 v.101 pp. 105546
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; dextran; light scattering; polyethylene glycol; prediction; separation; theoretical models;     Show all 7 Subjects
Abstract:
... The prediction of phase separation is essential to understand and control the properties of food systems. In this work, an existing theoretical model for describing phase separation between binary mixtures of hydrocolloids, using a virial approach up to second order, is extended with several new analytical expressions. These new expressions allow one to determine the three virial coefficients dire ...
DOI:
10.1016/j.foodhyd.2019.105546

9. A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena

Author:
Alghooneh, Ali; Razavi, Seyed M. A.; Kasapis, Stefan
Source:
Food biophysics 2020 v.15 no.1 pp. 72-84
ISSN:
1557-1858
Subject:
hydrocolloids,   etc   ; microstructure; principal component analysis; stress relaxation; viscoelasticity;     Show all 5 Subjects
Abstract:
... A novel approach for distinguishing the viscoelastic and thixotropic phenomena of predisturbed and intact networks at short and long timescales of observation was proposed using stress relaxation, creep/recovery, single shear decay, and in-shear structural recovery experiments. The method was able to illustrate the connections patterns of the internal microstructure of hydrocolloids and its altera ...
DOI:
10.1007/s11483-019-09607-w

10. The application of diffusing wave spectroscopy (DWS) in soft foods

Author:
Niu, Fuge; Ahmad, Mehraj; Fan, Jiamei; Ritzoulis, Christos; Chen, Jianshe; Luo, Zisheng; Pan, Weichun
Source:
Food hydrocolloids 2019 v.96 pp. 671-680
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; chemical reactions; foods; spectroscopy;     Show all 4 Subjects
Abstract:
... In this article, the application of diffusion wave spectroscopy technique (DWS) in two systems is presented, one involving only physical changes and the other involving slow chemical reactions. Information which is hardly accessible via routine techniques was obtained via DWS; this demonstrates the intrinsic advantages, the versatility, and the sophistication of this technique. We argue that the m ...
DOI:
10.1016/j.foodhyd.2019.06.011

11. Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface

Author:
Lu, Yi; Choi, Bobae; Nylander, Tommy; Bergenståhl, Björn; Nilsson, Lars
Source:
Food hydrocolloids 2020 v.108 pp. 105897
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; barley; beers; chemical composition; deformation; foams; hops; microscopy; raw materials; rheological properties; rheology; surface tension;     Show all 12 Subjects
Abstract:
... Foam is one of the unique properties of beer, but how the amphiphilic components stabilize the foam is still not fully understood. This study concerns the main surface active components. For this purpose, protein from barley and iso-humulone from hop, were extracted from raw materials separately to be able to consider their effect separately and in the controlled mixture. The layers were formed in ...
DOI:
10.1016/j.foodhyd.2020.105897

12. Starch nanocrystals as the particle emulsifier to stabilize caprylic/capric triglycerides-in-water emulsions

Author:
Qian, Xiaoli; Lu, Yu; Ge, Lingling; Yin, Suna; Wu, Defeng
Source:
Carbohydrate polymers 2020 v.245 pp. 116561
ISSN:
0144-8617
Subject:
hydrocolloids,   etc   ; anhydrides; deformation; emulsifiers; emulsifying; emulsifying properties; emulsions; nanocrystals; starch; triacylglycerols; viscoelasticity;     Show all 11 Subjects
Abstract:
... Starch nanocrystals (SNCs) grafted with octenyl succinic anhydride (OSA) were used to stabilize caprylic/capric triglycerides (GTCC)-in-water emulsions. The morphology and viscoelasticity of emulsions were studied in terms of particle loadings and degrees of substitution (DSs). It is found that the emulsifying capacities of SNCs increase with increased DSs. Both the pristine SNC and modified ones ...
DOI:
10.1016/j.carbpol.2020.116561

13. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

Author:
Wang, Limei; Xia, Minquan; Zhou, Yuanhua; Wang, Xian; Ma, Jing; Xiong, Guangquan; Wang, Lan; Wang, Shaojin; Sun, Weiqing
Source:
Food hydrocolloids 2020 v.107 pp. 105920
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; Ctenopharyngodon idella; gel strength; gels; heat; hydrogen bonding; magnetic fields; myofibrillar proteins; surimi;     Show all 9 Subjects
Abstract:
... The effects of low-frequency magnetic field (LF-MF) on the gel properties of grass carp myofibrillar proteins (GCMPs) and the underlying mechanisms were investigated to explore a better processing method for surimi gel products. GCMPs were untreated or treated with LF-MF of 9.5 mT in the first stage (40 °C heating for 50 min) or the second stage (85 °C heating for 40 min) of two-stage water bath h ...
DOI:
10.1016/j.foodhyd.2020.105920

14. Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores

Author:
Dong, Yabo; Lan, Tian; Wang, Xin; Zhang, Yan; Jiang, Lianzhou; Sui, Xiaonan
Source:
Food hydrocolloids 2020 v.107 pp. 105953
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; calcium carbonate; microparticles; particle size; soy protein; thermal stability; vaterite;     Show all 7 Subjects
Abstract:
... Porous calcium carbonate (CaCO₃) vaterite microparticles have been introduced a decade ago as sacrificial cores and becoming nowadays as one of the most popular templates to fabricate microcarriers. Herein we present a fabrication method of soy protein microspheres by templating on porous CaCO₃ templates. The CaCO₃ templates with a particle size (appx. 3–12 μm) were harvested with a yield of 47%. ...
DOI:
10.1016/j.foodhyd.2020.105953

15. Starch replacement in gluten free bread by cellulose and fibrillated cellulose

Author:
Ren, Yi; Linter, Bruce R.; Foster, Tim J.
Source:
Food hydrocolloids 2020 v.107 pp. 105957
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; cellulose; cooking; deformation; dough; flour; gels; gluten-free bread; loaves; models; pasting properties; starch;     Show all 12 Subjects
Abstract:
... This study investigated starch reduction and replacement by purified cellulose (FC0) and fibrillated cellulose (FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and bread qualities. Replacing flour with FC0 and FC60 was found to strength the doughs without, however, altering the extension of the structural network according to the we ...
DOI:
10.1016/j.foodhyd.2020.105957

16. Structural studies of a new fraction obtained by gradient ethanol precipitation from Acacia seyal gum

Author:
Li, Jingen; Deng, Qihuan; Yu, Xiaoyun; Wang, Wenjun
Source:
Food hydrocolloids 2020 v.107 pp. 105932
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; Acacia seyal; chemical precipitation; ethanol; gum arabic; methylation; nuclear magnetic resonance spectroscopy; stable isotopes;     Show all 8 Subjects
Abstract:
... AY60 was a fraction precipitated from Acacia seyal gum by 60% ethanol, and its detailed structure was elucidated by methylation analysis and 1D/2D NMR spectroscopy. AY60 (Mw~92.4 kDa) was found to be a highly branched polysaccharide, and the terminal residues accounted for about 29.76% of total residues, which were t-Araf (26.59%), t-Rhap (2.25%) and t-Galp (0.92%) respectively. The branching resi ...
DOI:
10.1016/j.foodhyd.2020.105932

17. Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure

Author:
Xu, Y.T.; Tang, C.H.; Binks, B.P.
Source:
Food hydrocolloids 2020 v.107 pp. 105968
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; bovine serum albumin; cosmetics; droplets; emulsions; gels; heat; models; nanomaterials; oils; polyols; storage time; trehalose;     Show all 13 Subjects
Abstract:
... We report that oil-in-water (o/w) high internal phase emulsions (HIPEs) can be ultra-efficiently stabilized by globular proteins in the presence of appropriate concentrations of polyols. Using bovine serum albumin (BSA) and trehalose as the model globular protein and polyol, stable HIPE gels at 0.8 oil volume fraction can be easily prepared at a protein concentration in the aqueous phase as low as ...
DOI:
10.1016/j.foodhyd.2020.105968

18. Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution

Author:
Peng, Dengfeng; Jin, Weiping; Zhou, Peiyuan; Ren, Cong; Li, Bin
Source:
Food hydrocolloids 2020 v.106 pp. 105868
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; acetic acid; adsorption; air; aqueous solutions; drainage; ethanol; foaming; foaming properties; foams; gliadin; solvents; viscoelasticity;     Show all 13 Subjects
Abstract:
... The anti-solvent method was a green and facile approach to prepare water-insoluble proteins-based colloidal particles. The structure and functional properties of the resulting particles strongly depend on the preparation parameters of the anti-solvent process. Herein, two main parameters, solvent and concentration of protein stock solution, were chosen to investigate their effects on the structura ...
DOI:
10.1016/j.foodhyd.2020.105868

19. Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions

Author:
Yang, Xi; Li, Anqi; Li, Dan; Li, Xiaofei; Li, Peiyuan; Sun, Lijun; Guo, Yurong
Source:
Food hydrocolloids 2020 v.106 pp. 105870
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; ambient temperature; cooling; freeze-thaw cycles; gel strength; gelation; gels; konjac mannan; xanthan gum;     Show all 9 Subjects
Abstract:
... Alkali induced konjac glucomannan (KGM) gels have been a popular food item in many Asian nations since ancient times. However, there exist a few drawbacks for this type of gels, including significant syneresis and inferior gel strength, etc. In this study, due to relatively strong alkali resistance, xanthan was selected to be incorporated into KGM sol systems, and the composite KGM/xanthan systems ...
DOI:
10.1016/j.foodhyd.2020.105870

20. Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates

Author:
Iturmendi, Nerea; García, Arantza; Galarza, Uxue; Barba, Carmen; Fernández, Teresa; Maté, Juan I.
Source:
Food hydrocolloids 2020 v.106 pp. 105880
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; acidity; casein; color; high pressure treatment; light scattering; micelles; particle size; rheological properties; spoilage;     Show all 10 Subjects
Abstract:
... The aim of this work was to evaluate the effect of high hydrostatic pressure (HHP) treatments (300 MPa, 450 MPa, and 600 MPa for a holding time of 5 min) on the physicochemical, microbiological and rheological properties of a reconstituted micellar casein concentrate (R-MCC) at two different concentrations (4 and 8% w/w). Quality changes after 7 days at 10 °C of treated products were compared to u ...
DOI:
10.1016/j.foodhyd.2020.105880