Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior

Lorenzo, Gabriel; Zaritzky, Noemí Elisabet; Califano, Alicia Noemí

doi:10.1007/978-3-319-94625-2_18

Cited by 11 publications

(7 citation statements)

References 64 publications

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“…The frequency dependence of these parameters for this system is low, since both curves possess a very small slope, which is a key characteristic of “true” gels. 47,48 Another peculiar observation is the fact that both the terminal regime and breathing regime are accessible in the range of measurement for this sample. A possible explanation is that the higher elasticity of the sample allows for stress to be relaxed more conveniently thus leading to a lower relaxation time.…”

Section: Resultsmentioning

confidence: 94%

Rheological dynamics and structural characteristics of supramolecular assemblies of β-cyclodextrin and sulfonic surfactants

et al. 2023

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Section: Resultsmentioning

confidence: 94%

Rheological dynamics and structural characteristics of supramolecular assemblies of β-cyclodextrin and sulfonic surfactants

et al. 2023

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“…The capillary forceinduced collapse of the nanopores is prevented even when the sublimation of the surrounding small molecular solvents. The distribution and orientation of the aerogels, as well as their pore size and shape, are controlled during the freeze-drying process (Lorenzo et al 2018;Patel 2018).…”

Section: Other Methodsmentioning

confidence: 99%

Functional Biobased Composite Polymers for Food Packaging Applications

Çakmak

Söğüt

2020

Reactive and Functional Polymers Volume One

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Biobased polymers are of great interest due to the release of tension on non-renewable petroleum-based polymers for environmental concerns. However, biobased polymers usually have poor mechanical and barrier properties when used as the main component of coatings and films, but they can be improved by adding nanoscale reinforcing agents (nanoparticles - NPs or fillers), thus forming nanocomposites. The nano-sized components have a larger surface area that favors the filler-matrix interactions and the resulting material yield. For example, natural fibers from renewable plants could be used to improve the mechanical strength of the biobased composites. In addition to the mechanical properties, the optical, thermal and barrier properties are mainly effective on the selection of type or the ratio of biobased components. Biobased nanocomposites are one of the best alternatives to conventional polymer composites due to their low density, transparency, better surface properties and biodegradability, even with low filler contents. In addition, these biomaterials are also incorporated into composite films as nano-sized bio-fillers for the reinforcement or as carriers of some bioactive compounds. Therefore, nanostructures may provide antimicrobial properties, oxygen scavenging ability, enzyme immobilization or act as a temperature or oxygen sensor. The promising result of biobased functional polymer nanocomposites is shelf life extension of foods, and continuous improvements will face the future challenges. This chapter will focus on biobased materials used in nanocomposite polymers with their functional properties for food packaging applications.

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“…Normally, emulsions are thermodynamically unstable and need stabilizers to ensure a shelf life during storage (Lorenzo, Zaritzky, & Califano, 2018). Proteins are natural polymers widely used as emulsion and foam stabilizers in the food industry due to their ability to form various structures, under different conditions (Feng, Li et al, 2019;Ghosh & Rousseau, 2010).…”

Section: Emulsionsmentioning

confidence: 99%

Self-assembled proteins for food applications: A review

Tomadoni

Capello

Valencia

et al. 2020

Trends in Food Science & Technology

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Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior

Cited by 11 publications

References 64 publications

Rheological dynamics and structural characteristics of supramolecular assemblies of β-cyclodextrin and sulfonic surfactants

Rheological dynamics and structural characteristics of supramolecular assemblies of β-cyclodextrin and sulfonic surfactants

Functional Biobased Composite Polymers for Food Packaging Applications

Self-assembled proteins for food applications: A review

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