Fluid gels, mixed fluid gels and satiety

Norton, Ian T.; Frith, William J.; Ablett, S.

doi:10.1016/j.foodhyd.2004.03.011

Cited by 103 publications

(51 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Such simple techniques can be used to make thickened fluids that are pourable, yet also able to suspend particulates (e.g., herbs) and oil, due to their low yet finite yield stress, without the negative mouthfeel sensations (e.g., sliminess) often associated with polymer thickeners such as xanthan gum. The dilution behavior of these anisotropic microgels is markedly different from that of spherical microgels; for example, the plateau modulus and apparent yield stress for spherical agar microgels largely disappears below the concentration corresponding to close packing, while a significant G 0 and yield stress is maintained at low concentrations of sheared gel suspensions [3,80] as shown in Figure 13.6. The resulting yield stress is highly dependent on the microgel size and shear during formation; the larger the particle size the larger the yield stress [91,92].…”

Section: Biopolymer Microgels and Particle Anisotropymentioning

confidence: 99%

“…The rheology of biopolymer microgels follows the same rules of behavior as for other microgel systems, but the desire to create soft materials with a range of microstructures for food applications has led to extensive studies into the influence of processing and shear conditions on the formation of microgels with a variety of morphologies [80]. Such studies may also provide useful insights for other microgel systems.…”

Section: Biopolymer Microgels and Particle Anisotropymentioning

confidence: 99%

See 1 more Smart Citation

Rheology of Industrially Relevant Microgels

Stokes

2011

Microgel Suspensions

View full text Add to dashboard Cite

Microgels are currently used in a broad range of industrial applications and consumer products, including surface coatings, paints, inks, oil recovery, controlled drug delivery, cosmetics, personal care, home care, food, and pharmaceuticals. An essential feature in many of these applications is the rheology of the microgel suspension during processing, storage, and transport, as well as during the application process itself (i.e., at the in-use or end-use stage). Microgel suspensions have a long history of use for rheological control due to their ability to swell in a suitable solvent to give increased viscosity and/or a gel-like consistency. Starches, which are essentially cross-linked carbohydrate polymers, are probably the oldest example of a microgel; they were separated from grains by the ancient Greeks for a variety of uses including foods, adhesives, and even wound healing, where the latter was achieved by mixing with saliva to form a honey-like coating [1].The attraction of microgel suspensions in industrial applications is that their rheology can be controlled to meet the requirements for specific applications by varying composition, cross-link density, particle size, shape, surface properties, and solvent quality. A useful feature of microgels is their responsive nature to their environment; they can swell or deswell by altering solvent quality (through pH, temperature, ions, etc.), thus altering their effective phase volume and consequently the rheological properties of the suspension. The deformable and swellable nature of microgels allows a higher phase volume to be obtained compared to hard spheres of equivalent size. Their deformability also affects their response in shear flow due to their ability to change shape in response to perturbation, particularly at high volume fractions. The composition of microgels can be adapted and customized according to the application, and the microgel additives used have been made out of a wide variety of polymeric materials including natural or modified biopolymer-based components (e.g., polysaccharides, proteins, and starches), and synthesized components such as polyacrylates, poly(styrene sulfonates), poly(vinyl pyridine), and polyurethanes. Microgel Suspensions: Fundamentals and ApplicationsEdited

show abstract

Section: Biopolymer Microgels and Particle Anisotropymentioning

confidence: 99%

Section: Biopolymer Microgels and Particle Anisotropymentioning

confidence: 99%

Rheology of Industrially Relevant Microgels

Stokes

2011

Microgel Suspensions

View full text Add to dashboard Cite

show abstract

“…For example, non-spherical biopolymer particles can be produced by extrusion or molding methods, or by application of shear forces during particle formation (Norton & Frith, 2001;Norton, Frith, & Ablett, 2006). The appearance, rheology, mouthfeel, and release characteristics of colloidal dispersions containing non-spherical particles are often quite different from those containing a similar amount of spherical ones.…”

Section: Biopolymer Particle Propertiesmentioning

confidence: 99%

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

2011

View full text Add to dashboard Cite

Available at: https://works.bepress.com/djulian_mcclements/160/ This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. such as u-3 rich oils, conjugated linoleic acid (CLA), oil-soluble vitamins, flavors, colors, and nutraceuticals. This article provides an overview of a number of different approaches that can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, moulding, and extrusion methods. These delivery systems can be produced from food-grade ingredients using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential applications of each type of structured delivery system are discussed.

show abstract

“…Unlike other viscous polysaccharides which need to be administered in gel form to exist as a gel in the stomach, alginates have the unique ability to spontaneously form gels at low temperature in the presence of acid or calcium ions. The nature of alginate gelation in the stomach and the effect on satiety in human subjects has been investigated by Norton et al (2006), using NMR/MRI techniques. Alginate solutions were consumed before MRIs of the stomach were taken at regular intervals over a twohour period.…”

Section: Appetite Controlmentioning

confidence: 99%