Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions

Heydari, Ali; Razavi, Seyed Mohammad Ali

doi:10.1016/j.ifset.2022.103006

Cited by 7 publications

(1 citation statement)

References 62 publications

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“…In fact, alginate, pectin and xanthan gum show shear thinning behavior (Rezende et al, 2009;Lin et al, 2021;Bhat et al, 2022), starch shows shear thickening behavior (Kim et al, 2002), while gelatin shows large amplitude oscillatory shear behavior (Ahmed, 2023). These properties contribute differentially to mixing (Delaplace et al, 2000;Heydari and Razavi, 2022), which may result in different droplet sizes among the emulsions with different stabilizers. The percent separation of all types of emulsions increased with time.…”

Section: Variation Of Droplet Size With Timementioning

confidence: 99%

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

2022

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Highlights• Lycopene was encapsulated in an oil-in-water macroemulsion.• Macroemulsions of droplet size 300 -500 nm were prepared.• Xanthan gum is an effective stabilizer for oil-in-water macroemulsions.• Storing at refrigerating temperature can protect lycopene from degradation.• Antioxidant activity of lycopene decreases on storage but retains considerably when incorporated in emulsions.

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Section: Variation Of Droplet Size With Timementioning

confidence: 99%

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

2022

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Development of a State‐of‐Art Custard Formulation: Investigating the Rheological, Physicochemical, Sensory, and In‐Vitro Digestibility Properties

Kashi,

Razavi

2024

Starch Stärke

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Stabilizing starch‐based dairy desserts is a challenge, attracting researchers’ attention to finding a phase separation‐free formulation with protected textural and sensory properties. The present study aims to investigate the effect of using high hydrostatic pressure (HHP) treated waxy corn starch (HWCS) instead of native corn starch, substituting sucrose with xylitol (1:0, 1:1, 0:1) and fat reduction level (2.67% and 0.1%) on the rheological, textural, sensory properties, α‐amylase sensitivity, and instrumental and sensory parameters of custard desserts’ correlation. The results of the back extrusion test demonstrate an increase in consistency (27.20 mJ) and adhesiveness (6.20 mJ) and a decrease in hardness (5.13 N) and adhesive force (2.57 N) by applying HWCS, diminishing fat content and substituting xylitol (HXL) compared to control (2.16 mJ, 0.79 mJ, 13.55 N and 3.45 N, respectively) that is in line with preventing syneresis, maximizing creamy stability index, and water holding capacity after 5 days of storage at 4 °C. Also, the presence of xylitol and HWCS decreases custards’ enzyme sensitivity and glucose release, amplifying its creaminess and smoothness perception. It is worth noting that although HWCS reduces viscosity and time dependency at the constant shear rate of 50 s−1 (6 °C), low‐fat samples have a higher viscosity than control.

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Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion

Chen

Hao

et al. 2023

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions

Cited by 7 publications

References 62 publications

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

Development of a State‐of‐Art Custard Formulation: Investigating the Rheological, Physicochemical, Sensory, and In‐Vitro Digestibility Properties

Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion

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