Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study

Khalesi, Hoda; Emadzadeh, Bahareh; Kadkhodaee, Rassoul; Fang, Yapeng

doi:10.1016/j.ijbiomac.2018.12.051

Cited by 62 publications

(9 citation statements)

References 64 publications

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“…Under such conditions, the oil droplets do not tend to aggregate with each other, due to the development of repulsive forces. This contributes to the emulsion stability [25].…”

Section: Emulsion Stabilitymentioning

confidence: 98%

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

Abbaszadeh

Aalami

Kadkhodaee³

et al. 2023

Journal of Food Processing and Preservation

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In this research, Pickering emulsion (PE) stabilized by soy protein nanoparticles (SPNs) and xanthan gum, was added to gluten-free cake batter based on rice flour. The physical and rheological properties of the PE-containing batter were quantified, compared with the control sample. The results revealed that the addition of the PE to the batter decreased its specific gravity, which in turn increased the volume and reduced the hardness of the cake. The power-law model with a high determination coefficient ( R 2 ) could best describe the flow behavior of the batter. Measurement of apparent viscosity, consistency coefficient, and flow behavior index indicated that the gluten-free cake batter had shear-thinning behavior. Moreover, the oscillatory test results showed that the PE-containing batter had more liquid-like behavior than the PE-free sample.

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“…Under such conditions, the oil droplets do not tend to aggregate with each other, due to the development of repulsive forces. This contributes to the emulsion stability [25].…”

Section: Emulsion Stabilitymentioning

confidence: 98%

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

Abbaszadeh

Aalami

Kadkhodaee³

et al. 2023

Journal of Food Processing and Preservation

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“…A parallel plate with a diameter of 40 mm and a gap of 1 mm was selected. The Power law model was applied to t the curve of apparent viscosity changing with shear rates, as shown in equations (1) (Khalesi et al, 2019).…”

Section: Measurements Of Rheological Propertiesmentioning

confidence: 99%

Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation

Li,

Feng,

Dai

et al. 2024

Preprint

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The interaction of polysaccharide and protein can improve the emulsification and gelation properties of emulsion gel, which is a good substrate for 3D printing food. Whey protein isolate (WPI) emulsion gels added with guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA) were investigated for 3D printing β-carotene-rich food. The effect of different polysaccharide concentrations on the rheological properties, 3D printing performances and moisture distribution characteristics of emulsion gels were analyzed. The results showed that WPI emulsion gels with addition of polysaccharides had shear-thinning behavior and exhibited elastic property. WPI emulsion gels added with higher concentrations of polysaccharides had the higher transient elasticity and viscosity, which exhibited the higher deformation resistance. Water holding capacity and gel strength of WPI emulsion gels increased with the increase of polysaccharide concentration, and WPI emulsion gels added with GG and LBG showed the larger gel strength values. Water trapped in the gel network dominated in WPI emulsion gels, T21, T22 and T23 values decreased with the increases of polysaccharide concentration. The results showed that 7% of GG, LBG and GA could improve the 3D printing performance and significantly increased the printing accuracy and stability of WPI emulsion gels. This study could help to develop 3D printed functional foods.

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“…Proteins and polysaccharides are often used to form a matrix in emulsion gels, but their application is limited due to the unstable properties of native proteins or polysaccharides, hence modification by physical, chemical, and biological methods not only improve the stability but also improve the physicochemical and functional characteristics of products prepared by proteins and polysaccharides. Khalesi, Emadzadeh, Kadkhodaee, and Fang (2019) studied the influence of Persian gum on concentrated whey protein emulsion gels by salt induction, and they found that the addition of Persian gum could improve the viscoelasticity and microstructure of the gel. Zhang et al (2021) evaluated the effects of binding degree of whey protein and flaxseed gum on emulsion gel with embedded astaxanthin, and the study showed that the emulsion gel had higher grafting degree and more expanded structures, and the water holding capacity, encapsulation efficiency, and stability of the emulsion gel were improved.…”

Section: Introductionmentioning

confidence: 99%

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

Gao,

Wu,

Gao

et al. 2024

Food Chemistry: X

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Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study

Cited by 62 publications

References 64 publications

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

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