Investigation on the Rheological Behavior of PA1010/POE/OMMT Nanocomposites

Zhang, Yan Fei; Li, Ying Chun; Guo, Haijun

doi:10.4028/www.scientific.net/amr.482-484.2582

Cited by 4 publications

(2 citation statements)

References 2 publications

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“…At 25 • C, the steady flow behavior of the samples was determined at shear rates ranging from 0.1 s −1 to 100 s −1 . The power-law constitutive equation below [18] can be used to explain flow behavior as follows (Equation ( 1)):…”

Section: Rheology Measurement Of Spi/sa Oil-loaded Composite Solutionsmentioning

confidence: 99%

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Zeng,

Cui,

et al. 2024

Foods

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Rationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing oil droplets will further achieve their fine design from the insight of microstructure. Herein, in this current work, oil was introduced to the soybean protein isolate/polysaccharide-based meat analog fibers by regulating the oil droplets’ size and content, which, importantly, controlled the spinning solution characterization as well as structure-related properties of the meat analog fiber. Results showed that the oil dispersed in the matrix as small droplets with regular shapes, which grew in size as the oil content increased. Considering the effect of oil droplets’ size and content on the spinnability of the spinning solution, the mechanical stirring treatment was chosen as the suitable treatment method. Importantly, increasing the oil content has the potential to enhance the juiciness of meat analog fibers through improvements in water-holding capacity and alterations in water mobility. Overall, the successful preparation of oil-loaded plant-based fiber not only mimicked animal muscle fiber more realistically but also provided a general platform for adding fat-soluble nutrients and flavor substances.

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Section: Rheology Measurement Of Spi/sa Oil-loaded Composite Solutionsmentioning

confidence: 99%

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Zeng,

Cui,

et al. 2024

Foods

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“…The rheological properties of the SA/USPI composite solution were measured by the DHR-2 rheometer (DHR-2, TA Instruments, New Castle, DE, USA) with a parallel plate geometry (40 mm diameter, 1000 µm gap) equipped. The steady-state flow behavior of the sample was measured at a shear rate of 0.1 s −1 -100 s −1 at 25 • C. Sample flow behavior was characterized by the power-law equation with the following formula [21]:…”

Section: Rheological Measurementmentioning

confidence: 99%

Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber

Zeng,

Cui,

Zhou

et al. 2023

Foods

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Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability.

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Development and characterization of edible plant-based fibers using a wet-spinning technique

Cui

Liang

et al. 2022

Food Hydrocolloids

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Investigation on the Rheological Behavior of PA1010/POE/OMMT Nanocomposites

Cited by 4 publications

References 2 publications

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber

Development and characterization of edible plant-based fibers using a wet-spinning technique

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