Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

Zhang, Xiao; Chen, Dan; Zhao, Zhe; Wan, Jie; Prakash, Sangeeta

doi:10.1016/j.foodhyd.2021.107463

Cited by 21 publications

(6 citation statements)

References 63 publications

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“…The storage modulus (G′) and the loss modulus (G″) were used to indicate the elasticity (solid-like) and viscosity (liquid-like), respectively. The loss factor (tan δ) was commonly used to indicate the gel-like status of the sample [82,89,95,103]. Usually, a strain sweep test would be used to identify the linear viscoelastic region (LVR).…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…For a double-compression test, the samples were subjected to two consecutive deformation cycles over a predetermined distance at a certain constant speed by a probe. A force vs. time plot was obtained, from which parameters such as hardness (N), springiness (mm), gumminess (N), chewiness (N), cohesiveness, viscidity (J), and stiffness (N) [42,93,97,103] Sodium alginate, sodium citrate, CaCl 2 , and GDL in EG systems used were 10 g/kg, 100 mmol/L, 75 mmol/L, and 30 g/kg, respectively. EGs were prepared by high-speed homogenization (25,000 rpm for 1 min) of the aqueous dispersion and olive oil phases in a mass ratio of 3 g:1 g, respectively.…”

Section: Texturementioning

confidence: 99%

“…For a double-compression test, the samples were subjected to two consecutive deformation cycles over a predetermined distance at a certain constant speed by a probe. A force vs. time plot was obtained, from which parameters such as hardness (N), springiness (mm), gumminess (N), chewiness (N), cohesiveness, viscidity (J), and stiffness (N) [42,93,97,103] can be determined. Additionally, these original parameter data can be normalized to one-dimensional data based on Minkowski distance.…”

Section: Texturementioning

confidence: 99%

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Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Yiu

Liang

Mukhtar

et al. 2023

Gels

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Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.

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Section: Rheological Propertiesmentioning

confidence: 99%

Section: Texturementioning

confidence: 99%

“…For a double-compression test, the samples were subjected to two consecutive deformation cycles over a predetermined distance at a certain constant speed by a probe. A force vs. time plot was obtained, from which parameters such as hardness (N), springiness (mm), gumminess (N), chewiness (N), cohesiveness, viscidity (J), and stiffness (N) [42,93,97,103] can be determined. Additionally, these original parameter data can be normalized to one-dimensional data based on Minkowski distance.…”

Section: Texturementioning

confidence: 99%

See 1 more Smart Citation

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Yiu

Liang

Mukhtar

et al. 2023

Gels

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show abstract

“…Zhang et al ( 56 ) used enzymatically hydrolyzed rice starch (20 g) and sunflower oil (40 g) to fabricate emulsion-filled gels, and the resulting gels showed a comparable texture including hardness and cohesiveness similar to fat. Moreover, the concentration of starch in the formulation directly influenced the textural properties and flow behavior of formed gels.…”

Section: Gel-body Interactionsmentioning

confidence: 99%

“…Zhang et al ( 56 ) prepared emulsion-filled gels (EFGs) using enzymatically hydrolyzed rice starches (ERS) instead of native rice starch. The amount of starch in the gel medium had a direct impact on the final properties of ERS-EFGs.…”

Section: Gel-body Interactionsmentioning

confidence: 99%

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

2022

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Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.

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Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content

Wang²,

Lv³

et al. 2023

Carbohydrate Polymers

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Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

Cited by 21 publications

References 63 publications

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content

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