Food Biophysics
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Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute
Food Biophysics - - Trang 1-11 - 2023
The objective of this work was to analyse the effect of partial sucrose replacement by isomalt on the thermal, rheological, and moisture sorption behaviour of cocoa-flavoured confectionery coatings. Formulations were elaborated using sucrose, isomalt, cocoa powder, vegetable oil, lecithin, glycerol, and water. Full-sugar sample (0%) was used as control and reduced-sugar formulations were obtained ......
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
Food Biophysics - Tập 3 - Trang 246-254 - 2008
A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between molecular gastronomy and science-based cooking, and we discuss both the similarities and the distinctions ......
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels
Food Biophysics - Tập 18 - Trang 208-217 - 2022
In this work, the effect of a typical colored ingredient- anthocyanin-rich extract (derived from black soybean seed coat extract, abbreviated as BE) on the gelling and digestive properties of soy protein cold-set gels were investigated. The SEM observation revealed that upon the addition of BE, the size of protein aggregates decreased, and more string-of-beads structures appeared in the gel networ......
Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein
Food Biophysics - Tập 10 - Trang 25-29 - 2014
Rotational thromboelastometry (ROTEM), a method for the clinical characterisation of blood clot formation and fibrinolysis, has been applied to study the acid-induced gelation of cross-linked casein. The results were compared to those from small amplitude oscillatory shear (SAOS) experiments that were carried out on the same samples: acid casein in phosphate buffer and reconstituted skim milk were......
Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage
Food Biophysics - Tập 7 - Trang 57-71 - 2011
Temperature fluctuations during storage and distribution of frozen foods lead to ice recrystallization and microstructural modifications that can affect food quality. Low temperature transitions may occur in frozen foods due to temperature fluctuations, resulting in less viscous and partially melted food matrices. This study systematically investigated the influence of state/phase transitions and ......
Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation
Food Biophysics - - 2011
The microstructure and the capillary pressure of the pore space are important variables for better understanding of the complex phenomena occurring during vacuum impregnation (VI) of plant tissues. In this study, we used GASMAS (Gas in Scattering Media Absorption Spectroscopy) of oxygen to, non-destructively, measure the dynamics of the internal pressure in apple pieces after restoration of the at......
Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties
Food Biophysics - Tập 13 - Trang 404-411 - 2018
In this study Saccharomyces cerevisiae yeast cells was used as a novel vehicle for encapsulation of vitamin D3. The effects of initial cholecalciferol concentration (100,000 and 500,000 IU/g yeast), yeast cell pretreatment (plasmolysis with NaCl) and drying method (spray or freeze drying) on microcapsules properties were investigated. It was found that the vitamin concentration and drying method h......
The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan
Food Biophysics - Tập 4 - Trang 13-22 - 2008
The present study attempts to characterize the effect of shear rate on the composition, size, and molecular weight of the protein aggregates present in the upper layer after phase separation of 5% whey protein isolate (WPI) mixed with 0.5% κ-carrageenan (κ-car) at pH 7.0. The mixtures were heated and sheared under different shearing rates. Size exclusion chromatography (SEC), dynamic light scatter......
Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow
Food Biophysics - Tập 3 - Trang 120-125 - 2008
Structure formation in food materials is influenced by the ingredient properties and processing conditions. Until now, small structural elements, such as fibrils and crystals, have been formed using self-assembly, while processing was applied to create relatively large structures. The effect of self-assembly under flow is rarely studied for food materials, but it is widely studied for non-food sys......
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate
Food Biophysics - Tập 13 - Trang 80-90 - 2018
We investigated the effects of Tween emulsifier fatty acid chain length on the shear stability and crystallization behavior of 35 wt% partially crystalline oil-in-water emulsions prepared with and without 1 wt% sodium caseinate. Emulsions containing sodium caseinate and Tween 20, 40, 60 or 80 varied in shear stability, degree of supercooling and crystallization behavior depending on the type and c......
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