Rheological properties and phase transition of red algal polysaccharide–starch composites

Lai, Vivian M.‐F.; Huang, A.-L.; Lii, Cheng-yi

doi:10.1016/s0268-005x(99)00026-0

Cited by 70 publications

(37 citation statements)

References 23 publications

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“…The value of the first derivative drops after reaching a maximum value of 0.0107 Pa s À1 . Elastic modulus decay is probably associated with the relaxation processes of the gel network and was attributed to the formation of superstrands in the gel network (Lai, Huang, & Lii, 1999).…”

Section: Resultsmentioning

confidence: 99%

Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions

Piazza

Benedetti

2010

Food Research International

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Section: Resultsmentioning

confidence: 99%

Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions

Piazza

Benedetti

2010

Food Research International

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“…For instance, it appears that in the presence of salt the synergistic interaction of starch and XG is less effective in increasing the cold paste viscosity, probably because of the conformational change in XG (Sudhakar et al 1995). Lai et al (1999) stated that there is a thermodynamic incompatibility between starch polysaccharides and XG, as exclusion effects of swollen granules increase the concentration of other polysaccharides in the continuous phase.…”

Section: Effect Of Cryoprotectant Addition and Freezing And Thawing Pmentioning

confidence: 99%

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

Álvarez

Fernández

Canet

2008

Food Bioprocess Technol

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Five different hydrocolloids (amidated lowmethoxyl [ALM] and high-methoxyl [HM] pectins, kappaand iota-carrageenans [κ-C and ι-C], and xanthan gum [XG]) and two dairy proteins (whey protein [WP] and sodium caseinate [SC]) were added at five different concentrations to fresh (F) and frozen/thawed (F/T) mashed potatoes to investigate ways of improving the effects of freezing and thawing. It was found that each hydrocolloid and protein, depending on the concentration, affected the viscoelastic properties of F and F/T mashed potatoes in a different way. Color, drip loss (DL), total soluble solid (TSS) content, and overall acceptability (OA) were also determined. All systems showed weak gel behavior, although the F samples exhibited higher values of G′ and G″ as compared to F/T counterparts. However, the effects were highly dependent on the type and level of biopolymer added. F and F/T mashed potatoes with added WP presented higher values of G′ and G″, and values were lowest in both when XG was added. After freezing and thawing, the addition of ingredients (3 to 5 g kg −1 ALM and HM, 3 to 8 g kg −1 κ-C, and 1.5 g kg −1 WP) had the effect of thickening the mash and thus improving freeze/ thaw stability. Processed samples were darker than F samples, although this darkening was not detected by the panelists. Color was affected less by κ-C or ι-C than by the other ingredients added. ALM pectin, κ-C and ι-C, XG, and SC all exhibited water-holding capability, whereas HM and WP did not. The product yielded by XG was softer than controls without added cryoprotectants in both F and F/T samples, but samples containing 0.5 and 1.5 g kg −1 added XG were judged more acceptable than the F control because of the creamy mouth-feel it produced.

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“…Under the given experimental conditions no syneresis or slippage of gel was observed as there was no abrupt decrease in G 0 values. 10 …”

Section: Rheological Measurementsmentioning

confidence: 99%

Physical Modification of Agar: Formation of Agar-fatty Acid Complexes

Prasad

Trivedi

Meena

et al. 2005

Polym J

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ABSTRACT:Four saturated (C12:0-C18:0) and one unsaturated fatty acid (C18:1) were allowed to react with agar and the resulting agar-fatty acid inclusion complexes were investigated. The bound fatty acids present in agar-fatty acid complexes were isolated and estimated by HPLC using UV-vis detector. Subsequently, confirmatory analysis of these fatty acids were done using TOF LC-MS technique. It was observed that the presence of fatty acids in the agar-fatty acid complexes affected the physical (e.g. gel strength, viscosity, swelling behaviour, syneresis and surface tension) and rheological behaviour (e.g. dynamic viscosity and viscoelasticity) of agar sol and gel.

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Rheological properties and phase transition of red algal polysaccharide–starch composites

Cited by 70 publications

References 23 publications

Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions

Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

Physical Modification of Agar: Formation of Agar-fatty Acid Complexes

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