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You searched for: Subject "viscoelasticity" Remove constraint Subject: "viscoelasticity"
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1. Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch

Author:
Ornicha Champrasert; Leonard M.C. Sagis; Prisana Suwannaporn
Source:
Food hydrocolloids 2023 v.135 pp. 108186
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; amylose; anhydrides; contact angle; droplet size; emulsions; hydrocolloids; microstructure; oil-water interface; oleogels; water;     Show all 11 Subjects
Abstract:
... Oleogels were produced starting from Pickering emulsions, stabilized by octenyl succinic anhydride (OSA) modified high amylose (HS-OSA), waxy (WS-OSA), and granular cold-water swelling starch (GCWS-OSA). GCWS-OSA had the highest degree of OSA substitution (DS) and contact angle with the oil-water interface, and the smallest emulsion droplet size (0.0149, 80.4°, 12.58 μm), followed by WS-OSA (0.009 ...
DOI:
10.1016/j.foodhyd.2022.108186

2. 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:
viscoelasticity,   etc   ; atomic force microscopy; deformation; fish; fractal dimensions; gels; hydrocolloids; konjac mannan; microstructure; models; rheology; surimi;     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

3. Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation

Author:
Nan-nan An; Wei-qiao Lv; Dong Li; Li-jun Wang; Yong Wang
Source:
Food chemistry 2023 v.398 pp. 133925
ISSN:
0308-8146
Subject:
viscoelasticity,   etc   ; Curcuma longa; catechol oxidase; cell structures; curcumin; electrolyte leakage; food chemistry; microstructure; pectins; peroxidase; texture; turmeric;     Show all 12 Subjects
Abstract:
... Blanching pretreatment can improve product quality and efficiency during food processing. Effects of hot-air microwave rolling blanching (HMRB) on physiochemical properties and microstructure of turmeric were investigated under various treatment times (0–10 min). Results showed that HMRB significantly changed weight, electrolyte leakage, texture, viscoelastic properties, pectin fractions content, ...
DOI:
10.1016/j.foodchem.2022.133925

4. Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration

Author:
Qiaoli Zhao; Xin Hong; Liuping Fan; Yuanfa Liu; Jinwei Li
Source:
Food hydrocolloids 2023 v.134 pp. 108001
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; adsorption; droplet size; emulsifiers; freeze-thaw cycles; hydrocolloids; ice; oil-water interface; protein isolates; saponins; tea; viscosity;     Show all 12 Subjects
Abstract:
... This study investigated the interfacial behavior of phosphorylated perilla protein isolate (LZPI) and tea saponin (TS) as co-stabilizers in high internal phase emulsions (HIPEs), and its relationship with rheological properties and freeze-thaw stability of HIPEs was further explored. The results demonstrated that the interfacial adsorption process of LZPI-TS complexes could be divided into two sta ...
DOI:
10.1016/j.foodhyd.2022.108001

5. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties

Author:
Tingting Feng; Xinshuo Wang; Chunli Fan; Xuejiao Wang; Xingwei Wang; Heping Cui; Shuqin Xia; Qingrong Huang
Source:
Food chemistry 2023 v.401 pp. 134139
ISSN:
0308-8146
Subject:
viscoelasticity,   etc   ; encapsulation; essential oils; eugenol; food chemistry; food industry; hydrogen; microstructure; schiff bases; seed oils; storage quality; tea;     Show all 12 Subjects
Abstract:
... This work aimed to investigate the encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) through regulating their interfacial rheological properties and interfacial microstructure. With the incorporation of cinnamaldehyde, the Schiff base reaction between the cinnamaldehyde and proteins favored the formation of the predominantly ...
DOI:
10.1016/j.foodchem.2022.134139

6. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Author:
Xinyang Sun; Simiao Wu; Filiz Koksel; Minhao Xie; Yong Fang
Source:
Food hydrocolloids 2023 v.135 pp. 108123
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; breadmaking; breadmaking quality; breads; dietary fiber; dough; geometry; gluten; hydrocolloids; ingredients; particle size; rheology; temperature; wheat; wheat bran; whole wheat flour;     Show all 16 Subjects
Abstract:
... To benefit the consumers with a variety of health benefits, the incorporation of wheat bran into the bread formula has been widely conducted. This leads to changes in the rheological properties of dough that is associated with the overall quality of bakery products. This review has demonstrated the utility of a wide range of measurements at large and small deformations for determining dough rheolo ...
DOI:
10.1016/j.foodhyd.2022.108123

7. Dynamic viscoelastic behaviour, gelling properties of myofibrillar proteins and histological changes in shrimp (L. vannamei) muscles during ice storage

Author:
Naresh Kumar Mehta; Banalata Rout; Amjad K. Balange; Binaya Bhusan Nayak
Source:
Aquaculture and fisheries 2023 v.8 no.2 pp. 180-189
ISSN:
2468-550X
Subject:
viscoelasticity,   etc   ; adenosinetriphosphatase; aquaculture; calcium; cold storage; emulsions; gel strength; histology; muscles; myosin; protein value; shrimp; shrimp meat; solubility; storage modulus; storage time;     Show all 16 Subjects
Abstract:
... Changes in protein quality during ice storage affects the muscle structure, the textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes in white leg shrimp muscles were assessed for 14 days in ice storage. Reduction in Ca²⁺ ATPase activity of fresh myofibrillar protein (MFP), fading of ...
DOI:
10.1016/j.aaf.2021.08.011

8. 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:
viscoelasticity,   etc   ; chitin; deformation; evolution; gel strength; gels; hydrocolloids; microstructure; nanocrystals; nuclear magnetic resonance spectroscopy; pH; shrimp; soy protein isolate; transmission electron microscopy;     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

9. The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten

Author:
Anqi Liu; Yining Zhang; Xiaohui Zhao; Dandan Li; Chong Xie; Runqiang Yang; Zhenxin Gu; Yingxin Zhong; Dong Jiang; Pei Wang
Source:
Food hydrocolloids 2023 v.134 pp. 108046
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; arabinoxylan; crosslinking; disulfide bonds; ferulic acid; gliadin; gluten; glutenins; heat treatment; hydrocolloids; moieties; molecular weight; polymerization; sensory properties; tryptophan; wheat bran;     Show all 16 Subjects
Abstract:
... To further reveal the role of feruloylation of arabinoxylan (AX) in regulating the heat-evoked polymerization behavior of gluten, AX was extracted from wheat bran and in situ modified with lime to obtain AX with controlled ferulic acid (FA) content. The effects of AX with varied FA level on the heat-evoked polymerization of gluten were comparatively studied. The results suggested that AX postponed ...
DOI:
10.1016/j.foodhyd.2022.108046

10. Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism

Author:
Jiaying Shang; Bo Zhao; Chong Liu; Limin Li; Jing Hong; Mei Liu; Xiaohui Zhang; Yiming Lei; Xueling Zheng
Source:
Food hydrocolloids 2023 v.134 pp. 108111
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; disulfides; dough; gluten; hydrocolloids; hydrogen; hydrogen bonding; hydrophobicity; models; noodles; polymers; starch granules; stress relaxation; water binding capacity; water distribution; wheat starch;     Show all 16 Subjects
Abstract:
... The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent ...
DOI:
10.1016/j.foodhyd.2022.108111

11. Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate

Author:
Chunhuan Liu; Yunxing Li; Rong Liang; Hong Sun; Lei Wu; Cheng Yang; Yuanfa Liu
Source:
Food chemistry 2023 v.400 pp. 133957
ISSN:
0308-8146
Subject:
viscoelasticity,   etc   ; Fourier transform infrared spectroscopy; electrostatic interactions; emulsifiers; emulsions; food chemistry; hydrophobicity; oil-water interface; oils; pH; polymers; rheology; sodium; temperature; xanthan gum; zeta potential;     Show all 16 Subjects
Abstract:
... Emulsion gels with the mixtures of low-molecular-weight emulsifier (LME) and polymer have attracted much attention in food; however, the LME-polymer interactions in emulsion system are complex and unclear. Here, the interactions between SSL and xanthan in emulsions and the mechanisms of stabilizing emulsions were investigated by using tensiometry, zeta potential, Fourier transform infrared spectro ...
DOI:
10.1016/j.foodchem.2022.133957

12. Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues

Author:
Oguz K. Ozturk; Andres M. Salgado; David R. Holding; Osvaldo H. Campanella; Bruce R. Hamaker
Source:
Food hydrocolloids 2023 v.134 pp. 108044
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; arginine; calcium; calcium hydroxide; chickens; cohesion; confocal microscopy; corn protein; deformation; hydrocolloids; ingredients; meat; pea protein; peas; plant-based foods; soybeans; texturization; wheat gluten; zein;     Show all 19 Subjects
Abstract:
... The use of plant-based proteins to replace animal proteins is gaining interest from consumers and food processors, with plant proteins now having become a major ingredient commodity. Even though the commercial plant proteins used today (e.g., soybean and pea) are good texturizing proteins as evidenced by their widespread use in plant-based analogues, they do not show good cohesive and viscoelastic ...
DOI:
10.1016/j.foodhyd.2022.108044

13. Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

Author:
Qiaoli Zhao; Liuping Fan; Yuanfa Liu; Jinwei Li
Source:
Food hydrocolloids 2023 v.135 pp. 108133
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; adsorption; centrifugation; chitosan; electrostatic interactions; encapsulation; extrusion; heat treatment; hydrocolloids; hydrogen; hydrophobicity; nanoparticles; oil-water interface; particle size; protein isolates; storage time; surface tension; viscosity; wettability;     Show all 19 Subjects
Abstract:
... In this study, the feasibility of the mayonnaise-like high internal phase Pickering emulsions (HIPPEs) prepared by phosphorylated perilla protein isolate-chitosan composite nanoparticles (LZPI-CS CNPs) as three-dimensional (3D) printing inks and lipid-soluble β-carotene delivery vehicles was explored. The spherical LZPI-CS CNPs (232–336 nm in particle size) were formed by hydrogen bonds and electr ...
DOI:
10.1016/j.foodhyd.2022.108133

14. Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams

Author:
Marta Gallego; Susana Ribes; Raúl Grau; Pau Talens
Source:
Food hydrocolloids 2023 v.135 pp. 108143
ISSN:
0268-005X
Subject:
viscoelasticity,   etc   ; adhesion; carboxymethylcellulose; cattle; deformation; digestibility; digestible protein; digestion; dysphagia; elderly; food matrix; gastrointestinal system; gelatin; hydrocolloids; in vitro digestion; mushrooms; people; protein sources; saliva; starch; thickeners; viscosity; whey protein;     Show all 23 Subjects
Abstract:
... This study aimed to investigate the food matrix impact of adding two different proteins, whey protein (WP), bovine gelatin protein (BG) or their respective hydrolysates (WPH or BGH), and two hydrocolloids, neutral modified waxy-maize starch (MS) or charged carboxymethyl cellulose (CMC), on flow and viscoelastic properties, oral processing, and in vitro gastrointestinal digestion of protein-enriche ...
DOI:
10.1016/j.foodhyd.2022.108143

15. Fusion Dynamics of Hybrid Cell–Microparticle Aggregates: A Jelly Pearl Model

Author:
Grégory Beaune; Laura Sinkkonen; David Gonzalez-Rodriguez; Jaakko V. I. Timonen; Françoise Brochard-Wyart
Source:
Langmuir 2022 v.38 no.17 pp. 5296-5306
ISSN:
1520-5827
Subject:
viscoelasticity,   etc   ; liquids; models;     Show all 3 Subjects
Abstract:
... We study the fusion of homogeneous cell aggregates and of hybrid aggregates combining cells and microparticles. In all cases, we find that the contact area does not vary linearly over time, as observed for liquid drops, but rather it follows a power law in t²/³. This result is interpreted by generalizing the fusion model of soft viscoelastic solid balls to viscoelastic liquid balls, akin to jelly ...
DOI:
10.1021/acs.langmuir.1c02949

16. A conceptual framework for understanding phase separation and addressing open questions and challenges

Author:
Tanja Mittag; Rohit V. Pappu
Source:
Molecular cell 2022 v.82 no.12 pp. 2201-2214
ISSN:
1097-2765
Subject:
viscoelasticity,   etc   ; gelation; separation;     Show all 3 Subjects
Abstract:
... Macromolecular phase separation is being recognized for its potential importance and relevance as a driver of spatial organization within cells. Here, we describe a framework based on synergies between networking (percolation or gelation) and density (phase separation) transitions. Accordingly, the phase transitions in question are referred to as phase separation coupled to percolation (PSCP). The ...
DOI:
10.1016/j.molcel.2022.05.018

17. Motion of small bubbles and drops in viscoelastic fluids

Author:
Dominique Langevin
Source:
Current opinion in colloid & interface science 2022 v.57 pp. 101529
ISSN:
1359-0294
Subject:
viscoelasticity,   etc   ; Reynolds number; gravity;     Show all 3 Subjects
Abstract:
... Viscoelastic materials containing bubbles or drops are encountered in numerous application fields and are presently the object of much interest. The motion of bubbles and drops in these matrices can be significantly different than in Newtonian fluids. This review is restricted to the case of motion in quiescent fluids (or small Reynolds number) and small bubbles and drops that are not appreciably ...
DOI:
10.1016/j.cocis.2021.101529

18. The electrokinetic energy conversion analysis of viscoelastic fluid under the periodic pressure in microtubes

Author:
Xue Gao; Guangpu Zhao; Na Li; Jiali Zhang; Yongjun Jian
Source:
Colloids and surfaces 2022 v.646 pp. 128976
ISSN:
0927-7757
Subject:
viscoelasticity,   etc   ; energy conversion; models;     Show all 3 Subjects
Abstract:
... In this work, a theoretical analysis for the streaming potential and the electro-kinetic energy conversion (EKEC) efficiency of the viscoelastic fluid in a circular microchannel driven by periodic pressure gradient of a fluid whose behavior follows the Maxwell model was developed. Accordingly, relevant dimensionless parameters, such as Deborah number, Hartmann number, the electrokinetic width, dim ...
DOI:
10.1016/j.colsurfa.2022.128976

19. Effect of skimming layer in an electroosmotically driven viscoelastic fluid flow over charge modulated walls

Author:
Bimalendu Mahapatra; Aditya Bandopadhyay
Source:
Electrophoresis 2022 v.43 no.5-6 pp. 724-731
ISSN:
0173-0835
Subject:
viscoelasticity,   etc   ; electrophoresis; hydrodynamics; polymers;     Show all 4 Subjects
Abstract:
... We report a numerical study on the effect of the skimming layer in an EOF of Oldroyd‐B fluid over charge modulated walls. Three types of flow conditions were identified on the basis of the relative thickness of the skimming layer and the electrical double layer. We observe maximum slip velocity magnitude when the skimming layer thickness is very less than the thickness of the electrical double lay ...
DOI:
10.1002/elps.202100221

20. Organic Cation Diffusion-Induced Heterogeneous Viscoelasticity in Organic–Inorganic Hybrid Perovskite Polycrystalline Films

Author:
Yijing Sun; Qianqian Yao; Weiwei Xing; He Jiang; Yingbo Li; Miao Chen; Xiaoyue Zhang; Weiming Xiong; Wenpeng Zhu; Yue Zheng
Source:
ACS applied materials & interfaces 2022 v.14 no.19 pp. 22582-22592
ISSN:
1944-8252
Subject:
viscoelasticity,   etc   ; cations; deformation; electronics;     Show all 4 Subjects
Abstract:
... Organic–inorganic hybrid perovskite (OIHP) polycrystalline films are the key light-absorbing layers of laminated-structure OIHP-based devices that have attracted increasing attention in photoelectronics and flexible electronics. Internal stresses induced by the mismatched responses of laminated layers to long-term and cyclic multiphysical fields generate time-dependent mechanical deformation in OI ...
DOI:
10.1021/acsami.2c01632