Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Dickinson, Eric

doi:10.1016/s0268-005x(01)00120-5

Cited by 1,667 publications

(1,121 citation statements)

References 60 publications

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“…In this case, larger droplets did not cream faster than small ones as they were to form a weak gel like network throughout the system (Dickinson, 2003). Because of weak polymer intermolecular interaction of neutral polysaccharide with the emulsion, the creaming index was much faster for LBG emulsions when compared to XG or XG/LBG emulsions even with high concentrations of LBG in the emulsion.…”

Section: Effect On Creaming Stability Of the Emulsionsmentioning

confidence: 94%

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

et al. 2015

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Section: Effect On Creaming Stability Of the Emulsionsmentioning

confidence: 94%

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

et al. 2015

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“…The effect of a non-adsorbing polysaccharides, such as LBG, on the stability of droplets is two folds. On one hand such polysaccharides give rise to increasing viscosity of the aqueous phase between the dispersed oil droplets, consequently slowing down the Brownian motion of the droplets in the emulsion and thus reducing the collision rate between them (Dickinson, 2003;Hill, et al, 1998). On the other hand free polysaccharides can also induce attractive depletion forces between the droplets (Khalloufi, Alexander, Goff, & Corredig, 2008;Moschakis, Murray, & Dickinson, 2006), promoting the flocculation and creaming in the emulsion system.…”

Section: Particle Size Measurementmentioning

confidence: 99%

“…In addition, this neutral galactomannan gum has also been reported to possess emulsifying properties at a relatively low LBG/oil ratio (1:5) by lowering the interfacial tension due to a peptide fraction tightly bound to the polysaccharide (Dickinson, 2003). Wu, Cui, Eskin & Goff (2009) studies and contrasted the emulsion capacity and stability for several different gums/.…”

Section: Introductionmentioning

confidence: 99%

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

2013

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Sodium caseinate emulsions of 20% sunflower oil in water were prepared at various pH and Locust Bean Gum concentrations (LBG). The presence of LBG was examined to assess the stabilizing properties in relation to flocculation, creaming and coalescence, in the initial emulsions as well freezethawed and freeze-dried/reconstituted samples. We found the initial emulsions to be stable at pH 6 and 6.5, both in absence or presence of LBG, against creaming. However we found evidence for the presence of emulsion droplet aggregates in the presence of LBG. Strong shear thinning behavior, even at low shear rates, and micrographs indicated that the presence of LBG may promote flocculation by mediating depletion forces between the oil droplets. However, the absence or low concentrations of LBG resulted in creaming followed by the emulsion break-up for the freezedried/reconstituted emulsions, particularly at lower pH. We have also detected a proliferation in the number of very small sub-micron particles in the particle size distribution, for samples containing higher concentrations of LBG, following the freeze-thaw cycle. We believe these to be LBG aggregates nucleating during the freezing phase of the process as the polysaccharide solubility declines with temperature.

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“…Sodium carboxymethyl cellulose (CMC) is a linear, long-chain, water-soluble, anionic polysaccharide widely used in the food industry because it is tasteless, odourless, and forms clear solutions without cloudiness or opacity. In mixed protein-polysaccharide systems, associative electrostatic interactions can lead to coacervation or soluble complex formation, depending on the solution conditions (pH and ionic strength) (Dickinson 2003). Considering the structural differences observed in CMC and starch solutions (Ferry et al 2006) and break-up mechanisms under shear (Desse et al 2011), the two thickeners would be expected to affect the physical and sensory characteristics of food matrices differently.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

2015

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Due to the rheological and structural basis of texture perceived in semisolid foods, the aim of this work was to study the effects of two thickening agents, on rheology and microstructure of soy protein desserts. As rheological parameter values may not be enough to explain the possible perceived texture differences, the effect of composition on two instrumental indexes of oral consistency (apparent viscosity at 50 s −1 and complex dynamic viscosity at 8 Hz) was also studied. Samples were prepared at two soy protein isolate (SPI) concentrations (6 and 8 % w/w), each with four modified starch concentrations (2, 2.5, 3 and 3.5 % w/w) or four Carboxymethyl cellulose (CMC) concentrations (0.3, 0.5, 0.7 and 0.9 % w/w). Two more samples without added thickener were prepared as control samples. The flow curves of all systems showed a typical shear-thinning behaviour and observable hysteresis loops. Control sample flow fitted well with the Ostwald-de Waele model and the flow of samples with thickener to the Herschel-Bulkley model. Viscoelastic properties of samples ranged from fluid-like to weak gel, depending on thickener and SPI concentrations. Starch-based samples exhibited a globular structure with SPI aggregates distributed among starch granules. In CMC-based samples, a coarse stranded structure with SPI aggregates partially embedded was observed. Variation of the two thickness index values with composition showed a similar trend with good correlation between them (R 2 = 0.92). Soy desserts with different composition but with similar rheological behaviour or instrumental thickness index values can be obtained.

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Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Cited by 1,667 publications

References 60 publications

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

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