Showing papers in "Food Hydrocolloids in 2009"

TL;DR: This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.

TL;DR: In this article, the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents are considered, and the criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening.

TL;DR: In this paper, the characteristics of the most important cyclodextrins at industrial level (α-CD, β-CD and γ-CD) and their main properties from a technological point of view, such as solubility and their capability to form inclusion complexes are described.

TL;DR: In this paper, the authors describe the current understanding of starch structure that is relevant to its functionality in foods and nutrition, and describe how amylose influences packing of amylopectin into crystallites and the organization of the crystalline lamellae within granules, which is important for properties related to water uptake.

TL;DR: This article reviews recent progresses and literature findings about food processing and transformation in mouth, with particular attention on the physiology and rheology aspects of oral operations.

TL;DR: With the combination of two spectroscopic techniques it is possible to identify the principal seaweed colloids in ground seaweed samples as in extracted material, and represents, as accurately as possible, the native composition of the phycocolloids.

TL;DR: In this paper, a mixture of chitosan and clay micro/nanoparticles were prepared by dispersion of the clay particles in the film matrix and the films obtained were characterized in terms of water solubility, water vapor barrier properties, optical, mechanical and thermal properties using an Instron universal testing machine, differential scanning calorimetry, thermogravimetric analyses and scanning electron microscopy.

TL;DR: The entrapment by β-Lg, and the formation of nanocomplexes with the pectin provided good protection against degradation of DHA during an accelerated shelf-life stress test: only about 5–10% lost during 100 h at 40 °C, compared to about 80% lost when the unprotected DHA was monitored.

TL;DR: The behavior of β-lactoglobulin (β-lg)-stabilized emulsions using pepsin digestion under simulated gastric conditions (37°C, pH 1.2 and 34mM NaCl ionic strength, with continuous shaking at approximately 95 rev/min for 2h) was investigated in this paper.

TL;DR: Different kinds of plasticizers were chosen to study the effects of plasticizer composition, size and shape on the mechanical properties and water vapor permeability (WVP) of gelatin films in this article.

TL;DR: In this article, a liquid-liquid dispersion process was used for the production of zein nanoparticles, and the results showed that it is a simple and scalable process to manufacture nanoscalar delivery systems of many bioactive compounds.

TL;DR: In this article, oil-in-water emulsions with lactoferrin or β -lactoglobulin (β -lg) as the interfacial layer were prepared using a two-stage valve homogenizer.

TL;DR: In this article, the influence of cellulose fibers on the water vapor permeability of starch-based films was investigated, and it was shown that cellulose fiber reinforcement is a viable alternative to improve their mechanical and water barrier properties.

TL;DR: In this article, the influence of protein concentration and volume fraction on emulsion stability and rheological properties was investigated in whey protein isolate (WPI)-stabilized oil-in-water emulsions containing 0.2-wt% xanthan gum (XG).

TL;DR: In this article, a high molecular weight chitosan (CH) and different concentrations of oleic acid (OA) were used to evaluate the properties of FFD particles in terms of rheological properties, surface tension, particle size distribution and potential.

TL;DR: In this paper, the light sensitive model β-carotene, a colorant and antioxidant molecule widely used in the food industry, has been successfully achieved in ultrafine fibers of zein prolamine, a sustainable agropolymer, by means of electrospinning.

TL;DR: The study indicates that rennet-induced gelation of skim-milk concentrates for the microencapsulation of probiotic cells can be a suitable alternative to current available technologies, mainly based on ionotrophic gelation with rennet of plant-polymer solutions.

TL;DR: In this article, the impact of the incorporation of TTO into the HPMC matrix, the water sorption isotherms, water vapour permeability (WVP), mechanical and optical properties of the dry films were evaluated.

TL;DR: In this article, the authors explored the foaming behavior of two main types of milk proteins: flexible caseins and globular whey proteins and found that casein adsorption layers are denser and thicker thus ensuring better stabilization.

TL;DR: In this article, a second-order polynomial model was developed using multiple linear regression analysis to determine the optimum processing conditions that give maximum extraction yield, viscosity, hue and emulsion stability, as well as, minimum protein content for the gum extracted from Lepidium perfoliatum seed.

TL;DR: In this article, three processes were used: (1) treatment with boiling water (M1), (2) concentration with boiling 2 n NaOH (M2), and (3) swelling with water and later manual removal of the endosperm (M3).

TL;DR: In this article, the effects of gelatinization, gum and proteins on pasta dough rheology were determined by a control stress rheometer (Haake Rheostress 1).

TL;DR: In this paper, the characteristics of β-carotene nanodispersions prepared with sodium caseinate (SC), Tween 20, decaglycerol monolaurate (ML750), and sucrose fatty acid ester (L1695) using solvent displacement technique were compared.

TL;DR: In this paper, the effect of internal and surface structure of films obtained from NaCas, containing glycerol and lipid mixtures of oleic acid (OA) and beeswax (BW) (1.3:0.5 protein:glycerol:lipid ratio) on optical properties was studied.

TL;DR: In aerated solutions comprising xanthan thickener, in order to slow the rate of creaming, it is demonstrated that the foams stabilised by HFBII show no significant change in bubble size or air phase volume over a period of at least 4 months.

TL;DR: In this paper, a study focused on partial replacement in gluten-free breads of corn starch with tapioca and corn resistant starch preparations was conducted, which resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, indicating its more elastic character.

TL;DR: Bongaerts, Rossetti, & Stokes as discussed by the authors investigated the impact of astringent compounds on the lubricating properties of saliva by preadsorbing saliva onto an elastic hydrophobic substrate to form a highly lubricating and robust film under conditions designed to mimic the low pressure rubbing contacts experienced in the oral cavity.

TL;DR: The structure-function relationship of composite films obtained from soybean-protein isolate (SPI) and cod gelatin was studied in this paper, where different ratios of SPI:gelatin (0, 25, 50, 75, 100% [w/w]) and plasticized by a mixture of glycerol and sorbitol were prepared by casting.

TL;DR: Water-in-oil-inwater (W/O/W) emulsions were formulated based on rapeseed oil, olive oil, olein and miglyol as mentioned in this paper.

TL;DR: In this paper, the rheological and functional properties of gelatin from the skin of bigeye snapper (Priacanthus hamrur) fish were assessed, which revealed high proportion of glycine and imino acids.