Elastic reinforcement and yielding of starch-filled lipid gels

Anionic starch-based hybrid cryogel-embedded ZnO nanoparticles: tuning the elasticity and pH-functionality of biocomposites with dicarboxylic acid units

“…The higher crosslinking density of the hydrogel indicates a decrease in the free volumes as well as the mobility of the polymer chains between the network, thus indicating a decrease in the swelling ratio. 39 The results were similar to previous findings reported by An and coworkers, with the study concluding that the low swelling power of wheat starch was beneficial in increasing the elasticity of the gluten-based network. 40…”

“…The elastic modulus of starch-filled lipid gels increases with time, as the particle volume fraction increases, the composites gradually harden, the modulus and yield stress increase, and become brittle. 39 For the present gel system, increasing the amount of ST increased the rigidity of the semi-IPNs due to the formation of hydrogen bonds and physical entanglements between polymer chains. Non-covalent crosslinking facilitates energy dissipation, resulting in high compressive modulus and mechanical stability.…”

“…33 Macias-Rodriguez and Velikov investigated the reinforcement effect of starch particles for thixotropic materials such as lipid gels. 39 To explain the mechanical contribution of rigid polydisperse starch particles to lipid crystal networks, the elastic moduli and yield stresses were measured as a function of the volume fraction of embedded particles. The elastic modulus of starch-filled lipid gels increases with time, as the particle volume fraction increases, the composites gradually harden, the modulus and yield stress increase, and become brittle.…”

Effects of Starch Type and Concentration on the Physicochemical, Rheological and Sensory Properties of Bream (Abramis brama L.) Surimi-Based Gels Enriched with β-1,3/1,6-D-Glucans

“…It was found that both tested moduli showed an increasing tendency with the increase of oscillation frequency and SC, higher in samples prepared with TS than with WRS. A similar trend regarding the increase of G′ with increasing SC in the system was reported by Macias-Rodriguez and Velikov (2022). With regard to oscillation frequency, the values of tan d, followed the behaviour of the studied moduli, which may suggest variations in interactive forces maintaining the gel network (Bortnowska et al, 2016).…”

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder

“…Spreadable cream production consists of mixing and refining the ingredients, obtaining the characteristic structure of a concentrated suspension of both hydrophobic and hydrophilic solid particles (sugar, cocoa powder, milk whey, milk powder, dehydrated cream, nut solids, etc.) in a continuous liquid (oil) or semi-solid phase (cocoa butter or other fats) [14,15]. Refining, also called grinding, aims to obtain an optimal size distribution of no fat solid particles and viscosity.…”