Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin

Lorenzo, Gabriel; Checmarev, Gerardo; Zaritzky, Noemí Elisabet; Califano, Alicia Noemí

doi:10.1016/j.lwt.2010.08.023

Cited by 45 publications

(53 citation statements)

References 44 publications

(45 reference statements)

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“…Similar behaviour was observed for both systems at all concentrations above 5.0 wt% (data not shown for 7.5% and 15%). In presence of 5-15 wt% gelatine, a strong gel like behaviour is observed characterized by predominance G G G G frequency (62). The dependence was slightly higher at 5% than 10% and above.…”

Section: Viscoelastic Properties Of Gelled Emulsionmentioning

confidence: 92%

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Sarkar

Juan

Kolodziejczyk

et al. 2015

J. Agric. Food Chem.

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Abstract:The present study sought to understand how the structure of protein gels impacts lipolysis of gelled emulsions. The selected system consisted of an o/w emulsion embedded within gelatine gels. The gelatine gelled emulsions consisted of a discontinuous network of aggregated emulsion droplets, dispersed within a continuous network of gelatine. The rheology of the gelled emulsions was dominated by the rheological behaviour of the gelatine, at no point was yielding or brittle fracture observed suggesting a gelatine continuous structure rather than a bi-continuous gel. A direct relationship between the speed of fat digestion and gel average mesh size was found, indicating that the digestion of fat within gelatine gelled emulsions is controlled by the gels ability to slow lipase diffusion to the interface of fat droplets. Digestion of fat was facilitated by deposition of the gelatine network, which mainly occurred via surface erosion catalysed by proteases. Overall this work has demonstrated that protein gels can considerably slow the kinetics of lipolysis of gelled emulsions, key for the future development of structures to control fat digestion and or the delivery of nutrients to different parts of the gastrointestinal tract.Introduction:

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Section: Viscoelastic Properties Of Gelled Emulsionmentioning

confidence: 92%

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Sarkar

Juan

Kolodziejczyk

et al. 2015

J. Agric. Food Chem.

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“…In emulsified systems, the use of proteins has been popular in terms of replacing synthetic emulsifiers (Lorenzo et al, 2011). Due to their ability to easily form an emulsion, improve the stability and yields desirable physicochemical and functional properties in oil-in-water (O/W) emulsions, proteins can be used as emulsifiers in foods (Lobo, 2002;Surh et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, there has been an increasing trend to convert O/ W emulsions into gels due to the fact that they can be applied practically in food formulations (Chen and Dickinson, 1999;Lorenzo et al, 2011). The microstructure and rheological properties of such emulsion gels used to improve organoleptic properties of some foods were investigated (McClements et al, 1993;Sok Line et al, 2005;Manoi and Rizvi, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…The microstructure and rheological properties of such emulsion gels used to improve organoleptic properties of some foods were investigated (McClements et al, 1993;Sok Line et al, 2005;Manoi and Rizvi, 2009). In such types emulsions; however, thermal treatment was applied to produce emulsion gels in many cases, which restricts their application in food formulations including heat-sensitive components (Lorenzo et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Karaman

Yılmaz

Doğan

et al. 2011

Journal of Food Engineering

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“…Onyango et al [93] used the same model, also for gluten-free bread, to determine the effect of the cellulose in the internal structure of bread dough made from sorghum and cassava starch. This model has been used in some other texture studies: on the 'mochi' rice cakes [26], on pastes from extruded rice [124], on gel emulsions [71], or in the study of the rheological behavior of CMC in milk and aqueous solutions [12].…”

Section: Food Eng Revmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

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An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

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Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin

Cited by 45 publications

References 44 publications

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

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