Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data

Abstract

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Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips

“…A possible description is that the thick gum matrix can separate the surfaces better than a solution. The more content of FSG in the water masks the abrasive effect (Liu et al., 2020). Whereas, the evolution of mixed regimes was observed for all samples with increasing sliding speed (around 100,000 µm/s).…”

“…Increasing FSG concentration displayed a decrease in friction coefficients, demonstrating that the solutions with higher FSG content had a significant influence on their tribology. The higher viscosity of the FSG dispersions is possibly linked with a lower coefficient of friction (better lubrication), possibly due to the improvement in the adhesion surface of the solution that allows the formation of a thin film between the two surfaces (Liu et al., 2020; Nguyen et al., 2017). The continued decrease in friction coefficient with increasing FSG concentration was found consistent with the hydrocolloid's behavior of an expanded chain conformation facilitating entrainment between the two surfaces (Garrec et al., 2013).…”

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

“…With untrained assessors, it has been possible to establish the swallowing point of biscuit bowling (Young et al, 2016a) or to design five dishes suitable for OD associated with CP (Merino et al, 2020). In addition, as with trained Baert et al, 2021;Chambers et al, 2017;Chambers IV et al, 2018;Conti-Silva et al, 2018;Ettinger et al, 2014;Field et al, 2017;Kim et al, 2017;Liu et al, 2020;Lotong et al, 2003;Matta et al, 2006;Patel et al, 2020;Pematilleke et al, 2022;Sharma et al, 2017;Stahlman et al, 2001;Stangierski & Kawecka, 2019;Strother et al, 2020;van der Stelt et al, 2020;Wendin et al, 2010 (Continues) Opportunity to measure the point of swallow and the dominate perceptions along the swallowing process time.…”

Stabilization of Acidified Whey Drink Made from Buffalo (Bubalus bubalis) Milk with the Addition of Pectin from Mango (Mangifera indica) Peels

“…Acidified milk drinks are made by souring the product with one or more acidifying ingredients, with or without the addition of characterizing microorganisms. This includes beverages that contain both milk (as the neutral base) and fruit juice (as an acidic medium), yogurt and yogurt products (acid dairy phase), and soft drinks that contain milk solids (Du et al 2007;Liu et al 2020). Specified acidulants are food-grade citric acid, fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid (Du et al 2007).…”

“…Specified acidulants are food-grade citric acid, fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid (Du et al 2007). The low pH of acidified milk drinks results in the aggregation of milk products causing sedimentation and syneresis problems (Liu et al 2020). This defect is linked to the collapse of the native stabilization mechanism of milk proteins, particularly casein.…”