Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

“…Rheological behavior is associated with the functional properties of food proteins, especially with gelling capacity, and it also affects the textural qualities of food, for example, mouth feel, taste, and shelf‐life stability (Xiao et al., 2020). The elastic modulus ( G ′) and the loss modulus ( G ″) of whey protein gels and glycosylation whey protein gels with frequencies from 1 to 10 Hz were evaluated.…”

Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase

“…4. There are four peaks (T 2b , T 21 , T 22 and T 23 ) of the gel systems in LF-NMR, which corresponded to strongly bound water (T 2b , 0.1-1 ms), weakly bound water (T 21 , 1-10 ms), immobilised water (T 22 , 50-200 ms) and free water (T 23 , 500-1100 ms), respectively (Xiao et al, 2020). The peak proportion corresponding to T 22 was the largest, indicating that most of the water in the gel system was immobilised water.…”

“…The addition of dietary fibre further reduced the T 2b , T 21 and T 23 of ultrasonic treated mixture gels, while T 22 was not changed and remained at 75.65 ms. It was possible that the compact structure and homogeneous texture formed by ultrasonic treatment improved the stability of proton migration (Xiao et al, 2020), leading to no changes in relaxation time of immobilised water after adding dietary fibre. However, the corresponding relaxation peak area was significantly changed.…”

Modified cellulose nanocrystals (CNCs) loaded in gellan gum matrix enhance the preservation of Agaricus bisporus mushrooms

“…In order to improve even more the performance of these materials, such as coatings, researchers have found on nanomaterials an additive improvement in the mechanical and barrier properties compared to the individual performance that coatings offer to the product. Thus, in literature it has been reported the additional strength provided in gels when nanoparticles such as cellulose nanocrystals (CNCs) are introduced in protein matrix (Xiao et al, 2020), the stabilizing role that the starch nanoparticles imparted to oil-in-water emulsions (Qian, Lu, Xie, & Wu, 2020), the enhanced UV barrier capacity added when CNCs are added into a chitosan packaging (Yadav, Behera, Chang, & Chiu, 2020). Similar to the latter properties, there are a large number of examples proving the beneficial effect of nanoparticles in polysaccharides.…”