Rheological Properties of Gellan Gels Containing Filler Particles

Jampen, Stephan; Britt, Ian J.; Yada, Sylvia; Tung, Marvin A.

doi:10.1111/j.1365-2621.2001.tb11334.x

Cited by 18 publications

(19 citation statements)

References 35 publications

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“…5. (Jampen, Britt, Yada, & Tung, 2001). At the end of this isothermal region, the G 0 of mixed gel containing 5% glycinin was the maximum followed by 7.5% and 10% glycinin.…”

Section: Rheological Behavior Of Mixed Gelsmentioning

confidence: 98%

Rheological properties of κ-carrageenan and soybean glycinin mixed gels

Zhu

Yang

Ahmad

et al. 2008

Food Research International

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“…5. (Jampen, Britt, Yada, & Tung, 2001). At the end of this isothermal region, the G 0 of mixed gel containing 5% glycinin was the maximum followed by 7.5% and 10% glycinin.…”

Section: Rheological Behavior Of Mixed Gelsmentioning

confidence: 98%

Rheological properties of κ-carrageenan and soybean glycinin mixed gels

Zhu

Yang

Ahmad

et al. 2008

Food Research International

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“…Oil droplets seem to contribute to the stiffening of the gel as they are mechanically connected to the gel matrix and so contribute to the gel strength (52). At 2.5 wt%, the lower storage modulus compared to gelatine system might be related to the discontinuous dispersion of emulsion within the continuous gelatine network (55,64) …”

Section: Viscoelastic Properties Of Gelled Emulsionmentioning

confidence: 99%

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Sarkar

Juan

Kolodziejczyk

et al. 2015

J. Agric. Food Chem.

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Abstract:The present study sought to understand how the structure of protein gels impacts lipolysis of gelled emulsions. The selected system consisted of an o/w emulsion embedded within gelatine gels. The gelatine gelled emulsions consisted of a discontinuous network of aggregated emulsion droplets, dispersed within a continuous network of gelatine. The rheology of the gelled emulsions was dominated by the rheological behaviour of the gelatine, at no point was yielding or brittle fracture observed suggesting a gelatine continuous structure rather than a bi-continuous gel. A direct relationship between the speed of fat digestion and gel average mesh size was found, indicating that the digestion of fat within gelatine gelled emulsions is controlled by the gels ability to slow lipase diffusion to the interface of fat droplets. Digestion of fat was facilitated by deposition of the gelatine network, which mainly occurred via surface erosion catalysed by proteases. Overall this work has demonstrated that protein gels can considerably slow the kinetics of lipolysis of gelled emulsions, key for the future development of structures to control fat digestion and or the delivery of nutrients to different parts of the gastrointestinal tract.Introduction:

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“…This type of test can be used to determine the physical and structural strength of various dairy products in colloid (Navarro et al, 1999) or gel form (Doucet et al, 2001) and provide information about the rigidity and elasticity of the casein micellar network, while preserving the structural integrity of the cheese (Ma et al, 1997;Tunick, 2000;Jampen et al, 2001). The complex modulus, G* = (G' 2 + G" 2 ) 1/2 , decreased with increasing ripening time (Figure 1).…”

Section: Stress Sweep Testsmentioning

confidence: 97%

Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese

Tovar

Franco

Carballo

et al. 2004

Food sci. technol. int.

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Controlled shear stress tests were used to monitor the changes of viscoelastic properties in industrial samples of Tetilla cheese with the ripening time. The linear viscoelastic range was determined from both stress sweep and creep-and-recovery tests conducted at 20 ºC. One-week-old samples were found to be more rigid and elastic, and to exhibit broader linear ranges, than older samples. Mechanical spectra recorded at the same temperature confirmed this trend since viscoelastic moduli G' and G" decreased markedly during the first week of ripening, indicating a loss of structure during this period. Besides, physico-chemical information (pH, water content, protein content, nitrogen fractions, and ␣ s1 and β casein fractions) was obtained by analytical methods. Quite good correlation between rheological and chemical results was found. For each ripening time, an additional study of mechanical spectra as a function of temperature was performed. A marked increase of the power law exponents as temperature is raised is observed after the second week. Crosslink breakdown and the resulting structural weakening of the micellar network through casein hydrolysis during ripening can explain this result. The whole study provided similar results to those found for other type of cheeses and, also, allowed the classification of samples into two groups of markedly different behaviour, namely, one-week-old samples and older samples. In conclusion more than one week of ripening is needed to reach the adequate texture standardisation of Tetilla cheese.

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Rheological Properties of Gellan Gels Containing Filler Particles

Cited by 18 publications

References 35 publications

Rheological properties of κ-carrageenan and soybean glycinin mixed gels

Rheological properties of κ-carrageenan and soybean glycinin mixed gels

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese

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