Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear

Ma, Yuxi; Niu, Jin-lei; Li, Dong; Wang, Lijun

doi:10.1515/ijfe-2018-0351

Cited by 4 publications

(3 citation statements)

References 35 publications

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“…rheology of soy protein isolate-carboxymethyl flaxseed gum (SPI-CMFG) mixtures (Ma, Niu, et al, 2020). The authors reported that the storage modulus, loss modulus, and apparent shear viscosity of the SPI-CMFG mixtures increased with increasing CMFG concentration.…”

Section: Large Deformation Experimentsmentioning

confidence: 99%

“…The LAOS method has been used to test several model plant‐based foods. For instance, it was used to quantify the impact of gum concentration on the rheology of soy protein isolate—carboxymethyl flaxseed gum (SPI‐CMFG) mixtures (Ma, Niu, et al, 2020). The authors reported that the storage modulus, loss modulus, and apparent shear viscosity of the SPI‐CMFG mixtures increased with increasing CMFG concentration.…”

Section: Modeling Of Rheological Properties Of Solid‐like Plant‐based...mentioning

confidence: 99%

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Modeling the rheological properties of plant‐based foods: Soft matter physics principles

2023

Sustainable Food Proteins

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There is growing interest in the design and fabrication of next‐generation plant‐based (NG‐PB) foods that have physicochemical and functional properties that simulate those of traditional animal‐based foods, like meat, seafood, egg, and dairy products. Many of these products are colloidal materials containing particles or polymers, which means that their properties can be understood using soft matter physics concepts. The rheological properties of NG‐PB foods may vary widely, including low‐viscosity fluids (like milk), high‐viscosity fluids (creams), soft solids (like yogurt), and hard solids (like some cheeses). For manufacturers of NG‐PB foods to mimic this broad range of products it is important to have theoretical models to identify, predict, and control the key parameters impacting their textural attributes. In this article, the theoretical models developed to describe the properties of fluid, semi‐solid, and solid colloidal dispersions are summarized, and their potential for improving the design and fabrication of NG‐PB foods is highlighted. In the future, it will be important to establish the most appropriate models for different categories of NG‐PB foods and to determine their range of applications.

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Section: Large Deformation Experimentsmentioning

confidence: 99%

Section: Modeling Of Rheological Properties Of Solid‐like Plant‐based...mentioning

confidence: 99%

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

2023

Sustainable Food Proteins

View full text Add to dashboard Cite

show abstract

“…The LAOS method has been used to test several model plant-based foods. For instance, it was used to quantify the impact of gum concentration on the rheology of soy protein isolatecarboxymethyl flaxseed gum (SPI-CMFG) mixtures 90 . The authors reported that the storage modulus, loss modulus, and apparent shear viscosity of the SPI-CMFG mixtures increased with increasing CMFG concentration.…”

Section: Large Deformation Experimentsmentioning

confidence: 99%

Modeling the Rheological Properties of Plant-based Foods: Soft Matter Principles

McClements

2023

Preprint

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There is growing interest in the design and fabrication of next-generation plant-based (NG-PB) foods that have physicochemical and functional properties that simulate those of traditional animal-based foods, like meat, seafood, egg, and dairy products. Many of these products can be considered as colloidal materials containing particles or polymers that determine their properties, which means that these properties can be understood using soft matter physics concepts. The rheological properties of NG-PB foods may vary widely, including low viscosity fluids (like milk), high viscosity fluids (creams), soft solids (like yogurt), and hard solids (like some cheeses). For manufacturers of NG-PB foods to mimic this broad range of products it is important to have theoretical models to identify, predict, and control the key parameters impacting their textural attributes. In this article, the theoretical models developed to describe the properties of fluid, semi-solid, and solid colloidal dispersions are described, and their potential for improving the design and fabrication of NG-PB foods is highlighted. In the future, it will be important to establish the most appropriate models for different categories of NG-PB foods and to determine their range of applications.

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Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition

Tu,

Liu,

et al. 2025

Food Chemistry

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Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear

Cited by 4 publications

References 35 publications

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

Modeling the Rheological Properties of Plant-based Foods: Soft Matter Principles

Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition

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