Advances in structure formation of anisotropic protein-rich foods through novel processing concepts

Manski, Julita M.; Goot, Atze Jan van der; Boom, R.M.

doi:10.1016/j.tifs.2007.05.002

Cited by 85 publications

(50 citation statements)

References 92 publications

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“…Second, the viscosities of both phases should be such that both can deform upon deformation. Those requirements are derived from studies in which shear-induced structure formation was studied using model systems (Manski et al, 2007a;Sprakel et al, 2008;Van Loon et al, 2014;Vermant, 2001). We have applied this principle to dense biopolymer blends, for example a blend that contained soy protein isolate (SPI) and vital wheat gluten (WG) (Grabowska et al, 2014;Krintiras et al, 2014Krintiras et al, , 2015.…”

Section: Discussionmentioning

confidence: 99%

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Grabowska

Zhu

Dekkers

et al. 2016

Journal of Food Engineering

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130

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Section: Discussionmentioning

confidence: 99%

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Grabowska

Zhu

Dekkers

et al. 2016

Journal of Food Engineering

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130

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“…This means that the pea fraction possesses the two main properties needed to form anisotropy by gelation under shear-flow conditions (Manski, van der Goot, & Boom, 2007).…”

Section: Outlook On the Development Of Solid Meat-like Structuresmentioning

confidence: 99%

Dry fractionation for sustainable production of functional legume protein concentrates

Schutyser

Pelgrom

Goot

et al. 2015

Trends in Food Science & Technology

222

208

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“…For example, Manski et al 9 suggested that controlled structuring is very useful in food engineering. It is, therefore, important to gain more insight into the still poorly understood process of colloidal structuring under flow.…”

Section: Introductionmentioning

confidence: 99%

Alignment of particles in sheared viscoelastic fluids

Oliveira

Noort

Padding

et al. 2011

The Journal of Chemical Physics

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Advances in structure formation of anisotropic protein-rich foods through novel processing concepts

Cited by 85 publications

References 92 publications

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Dry fractionation for sustainable production of functional legume protein concentrates

Alignment of particles in sheared viscoelastic fluids

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