Micro to Macro Level Structures of Food Materials

Pemmaraju, Deepak Bharadwaj; Hamaker, Bruce R.; Campanella, Osvaldo H.

doi:10.1002/9781118373903.ch2

Cited by 6 publications

(5 citation statements)

References 140 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This interest arises with the possibility of designing whey protein hydrogels' size from micrometers to nanometers, thus allowing their incorporation in foods to impart desirable textural properties. These structures may also be used to protect and improve delivery of value-added bioactive compounds through microencapsulation and nano-encapsulation techniques (Augustin 2003;Bhopatkar et al 2012;Chen and Subirade 2007;Chen et al 2006;Gunasekaran et al 2007;Livney 2010;Nicolai et al 2011;Schmitt et al 2009). However, the mechanism of protein unfolding, aggregation, and gelation is rather complex.…”

Section: Introductionmentioning

confidence: 99%

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Pereira

Rodrigues

Ramos

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

Formation of whey protein isolate protein aggregates under the influence of moderate electric fields upon ohmic heating (OH) has been monitored through evaluation of molecular protein unfolding, loss of its solubility, and aggregation. To shed more light on the microstructure of the protein aggregates produced by OH, samples were assayed by transmission electron microscopy (TEM). Results show that during early steps of an OH thermal treatment, aggregation of whey proteins can be reduced with a concomitant reduction of the heating charge-by reducing the comeup time (CUT) needed to reach a target temperature-and increase of the electric field applied (from 6 to 12 V cm −1 ). Exposure of reactive free thiol groups involved in molecular unfolding of β-lactoglobulin (β-lg) can be reduced from 10 to 20 %, when a CUT of 10 s is combined with an electric field of 12 V cm −1 .Kinetic and multivariate analysis evidenced that the presence of an electric field during heating contributes to a change in the amplitude of aggregation, as well as in the shape of the produced aggregates. TEM discloses the appearance of small fibrillar aggregates upon the influence of OH, which have recognized potential in the functionalization of food protein networks. This study demonstrated that OH technology can be used to tailor denaturation and aggregation behavior of whey proteins due to the presence of a constant electric field together with the ability to provide a very fast heating, thus overcoming heat transfer limitations that naturally occur during conventional thermal treatments.

show abstract

Section: Introductionmentioning

confidence: 99%

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Pereira

Rodrigues

Ramos

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…For instance, the fat globule size can alter the casein strand formation during rennetinduced coagulation of milk (Lamichhane et al, 2018). On the other hand, the function of fat globules in ice cream is different; they have a specific role in stabilizing the bubbles and are responsible for the product's creamy texture (Bhopatkar et al, 2012). The interactions of water-casein through hydrogen bonding can increase the moisture content and be measured as the water capacity of a protein or the total amount of water that can be absorbed per protein weight (Aryee et al, 2018;Lamichhane et al, 2018).…”

Section: Dairy Products On a Molecular Scalementioning

confidence: 99%

“…In high-protein products, such as cheese, fat globules are usually trapped in the protein network, preventing their movement, and providing a firm texture to the product. However, during the ripening process, proteolytic enzymes alter the protein network, allowing the fat globules to escape, producing the characteristic oily appearance of aged cheese (Bhopatkar et al, 2012).…”

Section: Dairy Products On a Microscopic Scalementioning

confidence: 99%

Multiscale Approach to Dairy Products Design

et al. 2022

View full text Add to dashboard Cite

Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.

show abstract

“…Food structure, from natural or process-generated origins, is defined as the spatial arrangement of the structural elements of food products and their interactions [ 6 , 7 ]. Food structural elements can be interpreted at different scales, i.e., the molecular level (e.g., sugar, water, protein, and polysaccharide molecules), the nanoscale level (e.g., casein micelles), the microscale level (fat and water droplets in emulsions, granules, gel networks), and the macroscale level (e.g., air pockets, powders, foams) [ 7 , 8 , 9 ]. When investigating microbial behaviour, it is mainly the microscale level (i.e., food microstructure) which is of interest, with influencing aspects including physical constraints on the mobility of microorganisms, variations in oxygen availability, and nutrient diffusion related to the nature of the food matrix (i.e., viscous or gelled, rheological properties), and the presence of fat droplets inside the food matrix [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art

Verheyen

Impe

2021

Foods

View full text Add to dashboard Cite

Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10–20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.

show abstract

Micro to Macro Level Structures of Food Materials

Cited by 6 publications

References 140 publications

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Multiscale Approach to Dairy Products Design

The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art

Contact Info

Product

Resources

About