The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)

Duvarcı, Özlem Çağlar; Yazar, Gamze; Kokini, Jozef L.

doi:10.1016/j.tifs.2016.08.014

Cited by 86 publications

(42 citation statements)

References 38 publications

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“…LAOS has been used to better understand their microstructures and large‐strain viscoelastic behaviors of multiple foods. Such foods include gluten‐free flour dough (Yazar, Duvarci, Tavman, & Kokini, ), blue cheese (Joyner (Melito), Francis, Luzzi, & Johnson, ), mashed potatoes (Joyner (Melito) & Meldrum, ), locust bean gum gels (Sousa & Gonçalves, ), tomato paste, and mayonnaise (Duvarci, Yazar, & Kokini, ).…”

Section: Introductionmentioning

confidence: 99%

Impact of formulation on high‐protein bar rheological and wear behaviors

Sparkman

Joyner

2019

Journal of Texture Studies

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Due to the popularity of high‐protein bars, many new formulations are being generated to meet consumer preferences. New formulations may have different mechanical behaviors that can negatively impact processing ability, which makes determining the effect of ingredients on processing ability important. Thus, the objective of this study was to determine the effects of major ingredients in high‐protein bars on their rheological and tribological behaviors. Two response surface designs of model high‐protein bars comprising whey protein isolate (WPI), high‐fructose corn syrup (HFCS), and either canola oil (first design) or vegetable shortening (second design) were evaluated. Rheological tests, including adhesion, strain and frequency sweeps, large amplitude oscillatory shear, and wear testing, were conducted to determine the impact of individual ingredients on high‐protein bar mechanical behaviors. Oil‐based formulations had greater adhesion at higher levels of HFCS, while shortening‐based formulations were affected by WPI more than HFCS, resulting in lower overall adhesive maximum forces. Formulas with higher levels of WPI had lower phase angles and greater extent of nonlinear viscoelastic and strain‐hardening behaviors, while formulas with higher lipid and HFCS levels had higher phase angles. Overall, ingredient ratios had a notable impact on both oil‐ and shortening‐based high‐protein bar rheological and wear behaviors, suggesting that rheological and tribological testing could be useful for indicating processing ability of high‐protein bars. The information gained in this study can be used by food manufacturers that produce cold‐extruded or laminated food products. The results can help predict the ability of various formulations to be successfully processed, decreasing product development, and reformulation time and expense.

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Section: Introductionmentioning

confidence: 99%

Impact of formulation on high‐protein bar rheological and wear behaviors

Sparkman

Joyner

2019

Journal of Texture Studies

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“…Examples include gluten gels (Ng et al, 2011), polysaccharide dispersions i.e. carrageenan or starch (Klein et al, 2008), whey protein isolate and к-carrageenan gels (Melito et al, 2013a), tuna myofibrillar protein (Liu et al, 2014), commercial cheese (Melito et al, 2013b), and tomato paste (Duvarci et al, 2016). Because the technique offers new intracycle information at each strain studied, it gives deeper insights previously unavailable through the use of linear viscoelastic rheological analysis.…”

Section: Introductionmentioning

confidence: 99%

Effect of mixing on LAOS properties of hard wheat flour dough

Yazar

Duvarcı

Tavman

et al. 2016

Journal of Food Engineering

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Hard wheat flour dough Farinograph mixing a b s t r a c t Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network.

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“…LAOS reveals microstructural information (additional to that available from linear rheology) in a range of viscoelastic materials, e.g., gels and networks [6][7][8], wormlike micelles [9], soft glasses [10], emulsions [11], particle suspensions [12], and biological fluids [13].…”

Section: Introductionmentioning

confidence: 99%

Chain-stretch relaxation from low-frequency Fourier transform rheology

Reynolds

Hoyle

Thompson

et al. 2020

Phys. Rev. Research

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Medium-or large-amplitude oscillatory shear (MAOS and LAOS, respectively) is sensitive to polymer chain structure, yet poses unsolved challenges for a priori structural characterization. We present a MAOS protocol applied to near-monodisperse linear polymer melts, from which chain-stretch relaxation, a key structural feature, is discernible. The third harmonics of MAOS frequency sweeps are decomposed into real and imaginary components and found to obey time-temperature superposition. Significantly, these third harmonic features occur at low frequency and are readily accessible with standard rheometers. For materials where phase transitions restrict the use of time temperature superposition, this method has potential to greatly increase the scope of rotational rheometry for structural analysis of polymers. However, the relationship between MAOS data and characteristic relaxation times is complex, and to elucidate this, a modeling approach is required. The GLaMM molecular tube-based model of linear entangled melt rheology and structure, which has no free parameters, closely follows the form of our experimental results for the third harmonics and contains discriminatory features which depend only on the polymer's chain stretch relaxation time. However, we find fundamental differences in magnitude and the frequency dependence of the third harmonics which must be resolved in order to fully understand the molecular basis of the stress response and quantitatively study chain stretch.

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The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)

Cited by 86 publications

References 38 publications

Impact of formulation on high‐protein bar rheological and wear behaviors

Impact of formulation on high‐protein bar rheological and wear behaviors

Effect of mixing on LAOS properties of hard wheat flour dough

Chain-stretch relaxation from low-frequency Fourier transform rheology

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