Rheological Behavior of Biopolymer Systems

Feng, Tao; Ye, Ran

doi:10.1002/9783527652457.ch22

Cited by 4 publications

(2 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…; Janhøj et al . ; Ye ; Feng and Ye ). In general, these beverages are produced by direct acidification with fruit and organic acids in the presence of stabilizers and/or polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Stable Casein‐Hydroxypropyl Cellulose Complexes at Low pH

Cheng

Cai

et al. 2016

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

The effect of pH at acidic pH range on the stability of hydroxypropyl cellulose (HPC) and casein complexes was studied. Results suggested the occurrence of clear and transparent appearance of HPC-casein complexes at pH 2.5 and 3. After storage for 3 weeks, the complexes maintained the excellent stability, as HPC molecules attached onto the surfaces of casein micelles through electrostatic interactions with strong positive charges resulted in an interparticle electrostatic repulsion, thereby preventing aggregation. The particle size, zeta potential analysis, turbidity, the protein concentration and viscosity confirmed the hypothesis. In addition, microscopic images revealed that the polysaccharide (HPC) particles adsorbed onto the surfaces of casein micelles, and casein-HPC complexes were uniformly dispersed in the system. Moreover, the effects of the ionic strength on the stability of the complex were investigated. It was indicated that the particle size of casein-HPC complexes at low concentration (2 mM) of NaCl remained the identical level (P > 0.05), while the particle sizes significantly were increasing at the relatively higher concentrations (50 mM and 100 mM) of NaCl (P < 0.05). PRACTICAL APPLICATIONSIn this study, the casein-HPC complexes at different pH values in aqueous systems were investigated. The results illustrate that the stable casein-HPC complexes could be formed at low pH and the stability could be maintained over the duration of 3 weeks. The findings in this study would contribute to the production of acidified milk drinks in food industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Stable Casein‐Hydroxypropyl Cellulose Complexes at Low pH

Cheng

Cai

et al. 2016

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

show abstract

“…In the baked foods, hydrocolloids is used to improve the quality of bread and retard the degree of bread staling. In fact, carrageenan, guar, locust bean gum, xanthan, pectin, cellulose derivatives, and alginates have been used to improve bread quality [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

The Effect of <i>Mesona blumes</i> Gum on the Quality and Staling of Wheat Bread

Liu

Feng

2014

AMR

Self Cite

View full text Add to dashboard Cite

As a hydrophilic polysaccharide, MesonaBlumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The results of differential scanning calorimetry (DSC) and TPA revealed that MBG can retard bread staling, further prolonging its shelf life. The microstructure of bread was analyzed by the scanning electron microscopy (SEM), illustrating that MBG have the ability to enhance the gelatinization of starch with a dense, uniform and small size pore texture.

show abstract

Effect of Voltage on the Mechanical and Water Resistance Properties of Zein Films by Electrophoretic Deposition

Chen

Wang

2014

Food Bioprocess Technol

View full text Add to dashboard Cite

Rheological Behavior of Biopolymer Systems

Cited by 4 publications

References 77 publications

Stable Casein‐Hydroxypropyl Cellulose Complexes at Low pH

Stable Casein‐Hydroxypropyl Cellulose Complexes at Low pH

The Effect of <i>Mesona blumes</i> Gum on the Quality and Staling of Wheat Bread

Effect of Voltage on the Mechanical and Water Resistance Properties of Zein Films by Electrophoretic Deposition

Contact Info

Product

Resources

About