The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Çakır, Esra; Daubert, Christopher R.; Drake, M.A.; Vinyard, Christopher J.; Essick, Gregory K; Foegeding, E. Allen

doi:10.1016/j.foodhyd.2011.04.011

Cited by 98 publications

(59 citation statements)

References 33 publications

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“…78 Y with the perceived hardness of gels. 79 Fracture stress correlates with the hardness perception of cheeses. 80,81 In emulsion gels, the attributes toughness and elastic are related to high fracture stress and high fracture strain, whereas lumpy and grainy are related to high fracture stress and low fracture strain.…”

Section: Large Deformation Rheological Properties and Oral Processingmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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Section: Large Deformation Rheological Properties and Oral Processingmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…Çakır et al, 2012b, Çakır et al, 2012aMelito et al, 2013b;Kokini, 1987;Richardson et al, 1989;Janhoj et al, 2009;Sonne et al, 2014.). However, the relationships between these features are complex; often, there are many interrelationships between texture and mechanical behaviors.…”

Section: Elastic and Viscous Lissajous Comparisonmentioning

confidence: 99%

Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy

Joyner

Meldrum

2016

Journal of Food Engineering

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“…Hedonic sensations of a food—those associated with appearance, taste, aroma, and texture—are therefore based on molecules and structures occurring at different length scales. For example, the basic taste of sweet occurs at a molecular scale while hardness in gels is due to mesoscale gel networks (Kaneko and Kitabatake ; Çakır and others ).…”

Section: Understanding How Proteins Function In a Food From The Basismentioning

confidence: 99%

Food Protein Functionality—A New Model

Foegeding

2015

Journal of Food Science

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Proteins in foods serve dual roles as nutrients and structural building blocks. The concept of protein functionality has historically been restricted to nonnutritive functions--such as creating emulsions, foams, and gels--but this places sole emphasis on food quality considerations and potentially overlooks modifications that may also alter nutritional quality or allergenicity. A new model is proposed that addresses the function of proteins in foods based on the length scale(s) responsible for the function. Properties such as flavor binding, color, allergenicity, and digestibility are explained based on the structure of individual molecules; placing this functionality at the nano/molecular scale. At the next higher scale, applications in foods involving gelation, emulsification, and foam formation are based on how proteins form secondary structures that are seen at the nano and microlength scales, collectively called the mesoscale. The macroscale structure represents the arrangements of molecules and mesoscale structures in a food. Macroscale properties determine overall product appearance, stability, and texture. The historical approach of comparing among proteins based on forming and stabilizing specific mesoscale structures remains valid but emphasis should be on a common means for structure formation to allow for comparisons across investigations. For applications in food products, protein functionality should start with identification of functional needs across scales. Those needs are then evaluated relative to how processing and other ingredients could alter desired molecular scale properties, or proper formation of mesoscale structures. This allows for a comprehensive approach to achieving the desired function of proteins in foods.

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The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Cited by 98 publications

References 33 publications

Oral processing of emulsion systems from a colloidal perspective

Oral processing of emulsion systems from a colloidal perspective

Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy

Food Protein Functionality—A New Model

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