Structure and function of food products: A review

Heertje, I.

doi:10.1016/j.foostr.2013.06.001

Cited by 101 publications

(82 citation statements)

References 34 publications

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“…On the other hand, as is explained in these studies, 6,26,27 the honeycomb structure observed in continuous phase can provide a physical barrier to restrain the movement of internal droplets, which contributes to emulsion stability. Thus, the cryo-SEM results conrmed MDA's contribution in structuring the studied w/o emulsions.…”

Section: 2627mentioning

confidence: 85%

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An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

Huang

Sun

et al. 2018

RSC Adv.

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This study presents an alternative method to enhance the emulsion stability of oil based drilling fluids (OBMs). Modified dimer acid (MDA) was synthesized with a molecular structure having two hydrophilic heads and two hydrophobic tails. Theoretically, the adsorption of MDA on an oil-water interface makes it possible to increase hydrogen bonding between water droplets and form three dimensional networks which benefit emulsion stability. The influence of MDA on the stability of base emulsions was studied by visual observation. Then the stabilization mechanism of MDA was analyzed from the micro and macro points of view by morphology study using a cryo-scanning electron microscope (cryo-SEM) and rheological measurements including viscosity vs. shear rates, zero-shear viscosity (h 0 ), and creep and recovery tests. Experimental results showed that a substantial improvement in emulsion stability was visually observed when the MDA concentration was 2 g L À1. From cryo-SEM observation, a honeycomb structure was observed in the emulsion containing 2 g L À1 MDA, which can provide a physical barrier to restrain the movement of water droplets. In comparison with the rheological behaviors of the emulsion without MDA, a remarkably larger zero-shear viscosity, a solid-like behavior and a greater elasticity were observed when 2 g L À1 MDA was present. Finally, the application in OBMs shows that MDA can largely enhance electrical stability (ES) and reduce the filtration volume. The method proposed in the paper could be used to enhance the stability of w/o emulsions in a variety of fields.

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Section: 2627mentioning

confidence: 85%

“…How to maximize emulsion stability has been intensively studied in various industries, such as food, 5,6 cosmetics, 7 petroleum development, 8 and pharmaceutics.…”

Section: Introductionmentioning

confidence: 99%

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

Huang

Sun

et al. 2018

RSC Adv.

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“…Further information about meat and nonmeat usage of blood proteins can be found in a bibliography by Ofori and Hsieh (2012). Once assessed at a fundamental level, testing in a real food system is essential as processing conditions and other ingredients can interact to modify protein functionality (Foegeding and Davis 2011;Kudre and others 2013;Arfat and others 2014;Heertje 2014;Intarasirisawat and others 2014;Rocha and others 2014). This section will mainly focus on technofunctional properties of isolated blood proteins as few studies have been published on real food systems (Polo Pereira and others 2014;Fontes and others 2015).…”

Section: Blood Proteins and Derivatives With Functional Properties Fumentioning

confidence: 99%

Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing

Lynch

Mullen

O’Neill

et al. 2017

Comp Rev Food Sci Food Safe

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Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to generate high-added-value food ingredients based on its exceptional nutritive value and its excellent functional properties. In this paper, we review the current state of the art for blood processing, from collection to final recovery of protein isolates, the functional properties of blood, impact of processing on functional properties, and potential applications as food ingredients. Furthermore, future challenges are outlined for this underutilized and abundant product from the meat industry.

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“…Fat crystal networks are arranged hierarchically with characteristic and quantifiable nanoscale and mesoscale structures. Transmission electron microscopy TEM is a powerful technique for the observation of nanoscale-sized fat crystals; however, the presence of fluid oil between the fat crystals obstructs the view 7 . The Marangoni group developed a revolutionary observational method to quantify the smallest fat crystal unit structure by an effective sample treatment consisting of nanocrystal extraction using cold isobutanol prior to imaging by cryo-TEM 8 .…”

Section: Introductionmentioning

confidence: 99%

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

et al. 2018

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Structure and function of food products: A review

Cited by 101 publications

References 34 publications

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

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