Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions

Liu, Chunhuan; Zheng, Zhaojun; Liu, Yuanfa

doi:10.1039/d2fo01670b

Cited by 9 publications

(1 citation statement)

References 40 publications

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“…Rheology properties of aerated emulsions were accomplished by using DHR‐3 (TA Instruments, Delaware, USA) referring to the method reported by Liu et al . (2022). The shear moduli were obtained with 0.01 to 100% strain at 1 Hz frequency after determining the linear viscoelastic region.…”

Section: Methodsmentioning

confidence: 99%

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Xie

Ji²,

Jin

et al. 2022

Int J of Dairy Tech

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Whipping capabilities are the most important indices of dairy aerated emulsions for their use in cakes, desserts and toppings. However, poor whipping capabilities may occur because of included soft fats. Monoglycerides, namely glyceryl monostearate (GMS), glycerol monooleate (GMO) and glycerin monolaurate (GMLa), are the suggested improvers in controlling whipping process through changing partial coalescence behaviours of fat globules. Effects of the three monoglycerides on two crucial whipping factors, that is, fat crystallisation and interfacial properties, were analysed in the present study. It is found that low levels of monoglycerides (<0.25%) showed little effects on the development of partial coalescence, while positive performance was observed in those formulated with increased concentrations ranging from 0.50 to 0.75%. In comparison with GMO, monoglycerides with saturated species significantly improved density and ordering of fat crystal networks and reduced interfacial protein concentrations, contributing to the development of partial coalescence and bubble structures during whipping. Rheology analyses further strongly supported that GMS and GMLa strengthened fat crystal network structure, thereby improving shaping property and heat resistance of foam. The results provided a theoretical basis for improving whipping capabilities of aerated emulsions.

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Section: Methodsmentioning

confidence: 99%

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Xie

Ji²,

Jin

et al. 2022

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

Elucidation of microscopic mechanisms of tweens on whipping capabilities of aerated emulsions: Fat crystal-membrane interaction perspective

Xie,

Cui,

et al. 2024

Food Bioscience

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Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights

Xie,

Zheng,

Lee

et al. 2024

Food Chemistry

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Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions

Abstract: Aerated emulsions have widespread applications in food industry. However, the poor stability of aerated emulsions remains a major challenge due to their inherent thermodynamic instability. Herein, a novel strategy to...

Cited by 9 publications

References 40 publications

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Elucidation of microscopic mechanisms of tweens on whipping capabilities of aerated emulsions: Fat crystal-membrane interaction perspective

Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights

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