Food Biophysics

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Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
Food Biophysics - Tập 3 - Trang 246-254 - 2008
Erik van der Linden, David Julian McClements, Job Ubbink
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 ...... hiện toàn bộ
Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein
Food Biophysics - Tập 10 - Trang 25-29 - 2014
Norbert Raak, Siegmund Gehrisch, Harald Rohm, Doris Jaros
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...... hiện toàn bộ
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
Roopesh M. Syamaladevi, Kalehiwot N. Manahiloh, Balasingam Muhunthan, Shyam S. Sablani
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 ...... hiện toàn bộ
Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation
Food Biophysics - - 2011
Urszula Tylewicz, Patrik Lundin, Lorenzo Cocola, Katarzyna Dymek, Pietro Rocculi, Sune Svanberg, Petr Dejmek, Federico Gόmez Galindo
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...... hiện toàn bộ
Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties
Food Biophysics - Tập 13 - Trang 404-411 - 2018
Elahe Dadkhodazade, Abdorreza Mohammadi, Saeedeh Shojaee-Aliabadi, Amir Mohammad Mortazavian, Leila Mirmoghtadaie, Seyede Marzieh Hosseini
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...... hiện toàn bộ
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
Samy Gaaloul, Milena Corredig, Sylvie L. Turgeon
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...... hiện toàn bộ
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin
Food Biophysics - - 2022
Suwimon Ariyaprakai
Effects of Oil Type on Sterol-Based Organogels and Emulsions
Food Biophysics - Tập 16 - Trang 109-118 - 2020
Hassan Sawalha, Paul Venema, Arjen Bot, Eckhard Flöter, Yaqi Lan, Erik van der Linden
The present study investigates the effect of oil type on the formation, morphology and mechanical properties of phytosterol-based organogels. The formation of organogels can be satisfactorily predicted with a criterion based on Hansen Solubility Parameters (HSPs), provided that the sterol and sterol ester in these systems assemble as tubules. When structures other than tubules are formed, the pred...... hiện toàn bộ
Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel
Food Biophysics - Tập 13 - Trang 362-373 - 2018
Shu Yang, Minpeng Zhu, Na Wang, Xiaotong Cui, Qing Xu, Ahmed S. M. Saleh, Yumin Duan, Zhigang Xiao
Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flax...... hiện toàn bộ
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity
Food Biophysics - - 2023
Teng Li, Huanhuan Su, Jiaqian Zhu, David Julian McClements, Yuying Fu
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