Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels

Gravelle, Andrew J.; Nicholson, Reed A.; Barbut, Shai; Marangoni, Alejandro G.

doi:10.1016/j.foodres.2019.03.070

Cited by 30 publications

(15 citation statements)

References 49 publications

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“…This finding is consistent with that of (Gravelle, Marangoni & Barbut, 2017) who reported a decrease in cooking loss in chicken meat protein gels with increasing glass particle concentration. The effect was more pronounced for smaller particles in previous studies (3–6 μm), and higher particle concentrations were necessary for larger particles, which was partly related to a higher surface area but it has also been shown that larger particles are more efficient in structuring protein gels at high ionic strengths compared with smaller particles (Gravelle et al, 2019; Gravelle, Marangoni & Barbut, 2020). In the present study, IGPs in the size range of 1–50 μm were used, which reflected more, but not perfectly, the size FBPs (Figs 5 and 6).…”

Section: Resultsmentioning

confidence: 80%

“…All rights reserved matrix) can increase the gel strength, whereas passive fillers (i.e. low/no adhesion to the gel matrix) may also weaken the gel structure (Gravelle et al, 2019). More recently, it was shown that also hydrophilic particles (that were suggested to act mainly as a passive filler especially at high ionic strengths) facilitate a structural reinforcement in meat protein gels by binding water in the dispersed phase and thus preventing the formation of microchannels during heating.…”

Section: Accepted Articlementioning

confidence: 99%

“…strong adhesion to the gel matrix) can increase the gel strength, whereas passive fillers (i.e. low/no adhesion to the gel matrix) may also weaken the gel structure (Gravelle et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of hydrophobic and hydrophilic filler particles on thermal expansion and cooking loss in meat protein gels

Katz¹,

Großmann

Gerhards³

et al. 2021

Int J of Food Sci Tech

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This study aimed to determine the effect of replacing hydrophobic fat-based particles with hydrophilic inert glass-particles at concentrations 10, 25, and 40 % on expansion, contraction, and cooking-loss of meat protein gels during heat treatment up to 85 °C. Incorporating glassparticles resulted in gel expansion (up to 22.3±2.8 % at 40 %) independent of the particle concentration during heat treatment in an open system, while an increased fat-particle content provoked a gel shrinkage (up to-6.5±2.2 % at 40 %). At high filler concentrations, expansion and shrinkage were inversely correlated with cooking loss: the highest fat and glass particle filler concentration exhibited the lowest cooking loss (20.1 %±0.5 % for glass-particles and 21.7 %±0.2 % for fat-particles) despite the observed extensive structural changes, which was related to particle hydrophilicity, gel composition, and structural rearrangement. These results will be helpful to design particle-filled composite meat gels with different types of particles.

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Section: Resultsmentioning

confidence: 80%

Section: Accepted Articlementioning

confidence: 99%

See 1 more Smart Citation

Influence of hydrophobic and hydrophilic filler particles on thermal expansion and cooking loss in meat protein gels

Katz¹,

Großmann

Gerhards³

et al. 2021

Int J of Food Sci Tech

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show abstract

“…The values of E c presented in Table 1 , Table 2 , Table 3 are reported as a function of volume fraction filler content (φ f = 0–0.5), and are separated based on the ionic strength (0, 100, and 200 mM added NaCl) and filler size employed (4 μm, 7–10 μm, 45–90 μm, and 150–210 μm). The addition of NaCl was used to induce changes in the microstructural organization and mechanical properties of the resulting gel [2] (also, see associated research article [1] ).…”

Section: Datamentioning

confidence: 99%

Dataset on the elastic modulus of heat-set whey protein isolate/xanthan gum mixed biopolymer hydrogels filled with glass microspheres: A model particle-filled composite food system

et al. 2019

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This article presents data related to the research article entitled ‘Considerations for readdressing theoretical descriptions of particle-filled composite food gels’ [1]. The elastic modulus of mixed biopolymer composite gels consisting of heat-set whey protein isolate and xanthan gum (WPI-X) filled with glass microspheres is reported. Gels were evaluated as a function of volume fraction filler (φ f = 0–0.5), with varying filler size (4 μm, 7–10 μm, 45–90 μm, and 150–210 μm) and ionic strength of the protein phase (0, 50, 100, 200 mM NaCl). The reported elastic modulus data was extracted from large deformation uniaxial compression tests. This data is relevant to the development of alternative particle reinforcement models, or adaptation of existing theories. Further, it represents the limiting case of rigid inclusions, which can eliminate certain confounding assumptions in established models.

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“…[ 15 ] This feature arises from the higher effective volume fraction of monodisperse microgels, defined as the ratio of the volume fraction and the maximum packing fraction, that is caused by the lower maximum packing fraction. [ 16 ] Last, small microgels offer a better printing fidelity than their larger counterparts. [ 17 ] However, if not contained within a percolating hydrogel matrix, the resulting 3D printed granular hydrogels are soft because adjacent microgels are weakly or sparsely connected.…”

Section: Introductionmentioning

confidence: 99%

Does the Size of Microgels Influence the Toughness of Microgel‐Reinforced Hydrogels?

Kessler

Nassisi

Amstad

2022

Macromol. Rapid Commun.

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Rapid advances in the biomedical field increasingly often demand soft materials that can be processed into complex 3D shapes while being able to reliably bear significant loads. Granular hydrogels have the potential to serve as artificial tissues because they can be 3D printed into complex shapes and their composition can be tuned over short length scales. Unfortunately, granular hydrogels are typically soft such that they cannot be used for load‐bearing applications. To address this shortcoming, individual microgels can be connected through a percolating network, such that they introduce the double network toughening mechanism into granular hydrogels. However, the influence of the microgel size and concentration on the processing and toughness of microgel‐reinforced hydrogels (MRHs) remains to be elucidated. Here, it is demonstrated that processing and toughness depend on the inter‐microgel connectivity, while the stress at break is solely dependent on the microgel size. These findings offer an in‐depth understanding of how liquid‐ and paste‐like precursors containing soft, deformable microgels can be processed into bulk microstructured soft materials and how the size and concentration of these microgels influence the mechanical properties of microgel‐reinforced hydrogels.

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Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels

Cited by 30 publications

References 49 publications

Influence of hydrophobic and hydrophilic filler particles on thermal expansion and cooking loss in meat protein gels

Influence of hydrophobic and hydrophilic filler particles on thermal expansion and cooking loss in meat protein gels

Dataset on the elastic modulus of heat-set whey protein isolate/xanthan gum mixed biopolymer hydrogels filled with glass microspheres: A model particle-filled composite food system

Does the Size of Microgels Influence the Toughness of Microgel‐Reinforced Hydrogels?

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