Complex interfaces in food: Structure and mechanical properties

Sagis, Leonard M.C.; Scholten, Elke

doi:10.1016/j.tifs.2014.02.009

Cited by 120 publications

(69 citation statements)

References 75 publications

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“…. It could be seen that the surface tension values of all the samples gradually decreased with adsorption time, which could be associated with protein and polysaccharide adsorption at the interface (Sagis & Scholten, ). It was noteworthy that a lower interfacial tension value at the beginning of adsorption was observed for KGM when compared with that of FKGM and reached close to the plateau value (26 mN m −1 ) within 2000s.…”

Section: Resultssupporting

confidence: 92%

Significant improvement for the functional properties of konjac glucomannan based on phase separation

Huang

Jin

et al. 2016

Int J of Food Sci Tech

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Summary Konjac glucomannan (KGM) serves as a stabiliser due to its high molecular weight and viscosity. However, these properties limit its addition in food products, especially in drinks. The main aim of this study was to improve the functional properties of KGM by a green and effective method, that is phase separation. It was found that increasing temperature accelerated phase separation of KGM/gum arabic mixture. KGM‐rich phase was characterised and its physical properties were investigated by different methods. Crystal property showed no significant changes after phase separation. Nevertheless, rheological properties indicated that the viscosities of samples after phase separation (FKGM) decreased dramatically. Their emulsifying capacities also improved. Moreover, the differences in molecular rearrangement at the oil–water interface were also studied by using interfacial rheology. These results suggested that FKGM with low viscosity had better interfacial properties, and thus may have potential applications as food ingredients.

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Section: Resultssupporting

confidence: 92%

Significant improvement for the functional properties of konjac glucomannan based on phase separation

Huang

Jin

et al. 2016

Int J of Food Sci Tech

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“…Such kinetic stability can also be achieved by exploiting surfactants, which are amphiphilic molecules stabilizing droplets by lowering interfacial tension and eliciting Marangoni stresses [6]. The role of surfactants and amphiphiles in general in lowering interfacial tension [7][8][9][10][11], their adsorption behavior as well as the interface behavior both in static and dynamic conditions [12][13][14][15][16][17][18][19][20][21][22][23][24][25] have been widely studied. Emulsions having fine droplet size are more stable against phase separation and widely exploited in application also due to their capability to incorporate hydrophilic or hydrophobic species.…”

Section: Introductionmentioning

confidence: 99%

Phase inversion emulsification: Current understanding and applications

Perazzo

Preziosi

Guido

2015

Advances in Colloid and Interface Science

201

121

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“…While the study of simple model systems is undoubtedly informative, we must be aware 625 that food ingredients are not pure chemical compounds, and that the interfaces in real foods 626 are usually complex (Sagis & Scholten, 2014). In assessing published reports of the putative 627 surface activity of biopolymer-based particles, one complicating issue is whether the sample 628 material used to measure the interfacial (surface) tension -or to prepare the emulsion 629 (foam) -is actually free from familiar contaminants such as surface-active lipids or soluble 630 proteins.…”

mentioning

confidence: 99%