The Experts below are selected from a list of 4167 Experts worldwide ranked by ideXlab platform
Jianfa Zhang - One of the best experts on this subject based on the ideXlab platform.
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rheological properties of salecan as a new source of Thickening Agent
Food Hydrocolloids, 2011Co-Authors: Mengyi Zhou, Shiming Wang, Jianfa ZhangAbstract:Abstract Salecan is a novel soluble glucan produced by Agrobacterium sp. ZX09, displaying the ability to inhibit pancreatic amylase and reduce postprandial glucose. The research here provides an investigation of the rheological properties of Salecan solution over a wide range of shear rate (0.001–1000 s −1 ), frequency (0.1–100 rad/s), concentrations (0.3%, 0.5%, 1.0% and 1.5%), temperature (5–95 °C) and pH (1.0–13.0). The power law model well described the rheological behavior of the solutions, in the shear-thinning region, with high determination coefficients, R 2 . Salecan solutions showed a non-Newtonian viscosity behavior at all concentrations and temperatures. The solutions exhibited excellent stability below 55 °C. Viscosities were not affected after being frozen (−20 °C). Over a wide pH range from 6.0 to 12.0, the viscosity almost kept invariant. With increasing frequency, the storage and loss moduli G′ and G″ of Salecan solution increased and complex viscosities decreased continuously, which showed an elastic behaviour. All data indicated that Salecan has excellent rheological properties and could be utilized in food industry as a new source of Thickening Agent.
Gregory M Hendricks - One of the best experts on this subject based on the ideXlab platform.
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consistency microstructure and probiotic survivability of goats milk yoghurt using polymerized whey protein as a co Thickening Agent
International Dairy Journal, 2012Co-Authors: Wenbo Wang, Gregory M HendricksAbstract:Abstract A probiotic goats’ milk yoghurt was developed containing Lactobacillus acidophilus , Lactobacillus casei and Bifidobacterium spp. and using polymerized whey protein (PWP, 0.4%) and pectin (0.3%) as gelling Agents. The yoghurt was analyzed for chemical composition, mould and yeast counts, changes in pH, titratable acidity, and viscosity, and probiotic survivability during storage at 4 °C. There was no significant difference in viscosity between weeks; however, changes in titratable acidity and pH showed significant differences between weeks during storage. L. casei and Bifidobacterium spp. remained viable with populations above 10 6 cfu g −1 during storage, but there were no viable counts of L. acidophilus by the fourth week. Scanning electron microscopy of goats’ milk yoghurt revealed that PWP interacted with casein micelles to form a comprehensive network in the yoghurt gel. Results indicated that PWP may be a novel protein-based Thickening Agent for improving the consistency of goats’ milk yoghurt and other products.
Helia Harumi Sato - One of the best experts on this subject based on the ideXlab platform.
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Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications
Food Structure, 2017Co-Authors: Ruann Janser Soares De Castro, André Ohara, Jessika Gonçalves Dos Santos, Paula Kiyomi Okuro, Maria Aliciane Fontenele Domingues, Ramon Peres Brexó, Helia Harumi SatoAbstract:Whey protein is a potential and versatile ingredient in the development of novel and natural component in food products. It can work as a texture modifier, Thickening Agent, carrier/vehicle, gelling Agent, surface-active component, and foaming Agent among other associated functionalities and bioactivities. Nanocomposites containing whey proteins, for example, have been used as effective encapsulation systems of active food and drug components, enhancing their solubility, transport, dispersibility, bioavailability and bioaccessibility. This review provides an overview of the functional and biological properties of whey protein as a key component in food systems, focusing on their physicochemical/structural characteristics, production technologies and applications.
Ali R Taherian - One of the best experts on this subject based on the ideXlab platform.
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rheological properties of mucilage extracted from alyssum homolocarpum seed as a new source of Thickening Agent
Journal of Food Engineering, 2009Co-Authors: Arash Koocheki, Sayed Ali Mortazavi, Fakhri Shahidi, Seyed Mohammad Ali Razavi, Ali R TaherianAbstract:The rheological properties of Alyssum homolocarpum seed mucilage as influences of gum concentrations (1.5%, 2%, 2.5%, 3%, 3.5% and 4%) and temperatures (5, 25, 45, and 65 °C) were investigated. Effects of pH (3–9), salts concentrations (CaCl2 and MgCl2 from 0 to 0.049 M; NaCl and KCl from 0 to 0.17 M) and sucrose concentration (0% to 40%) were also evaluated at 3% weight/weight (w/w) of A. homolocarpum seed gum. The power law model well described the rheological behavior of the A. homolocarpum seed mucilage solutions with high determination coefficients, R2. The gum exhibited non-Newtonian, pseudoplastic behavior at all temperatures and concentrations. An increase in concentration, decreased the flow behavior indices, n, and increased the consistency coefficients; k. Increasing temperature decreased the viscosity and pseudoplasticity. The temperature effect was described using Arrhenius equation and as the activation energy (Ea) decreased the gum concentration increased. The apparent viscosity varied according to variation in pH, the highest viscosity was obtained at pH of 9 and the lowest at pH of 3, nevertheless there were no significant difference between pH ranging from five to nine. The apparent viscosity decreased with addition of Na+, K+, Ca2+ (<0.01 M) and Mg2+ (<0.039 M), whereas it increased with the addition of Ca2+ and Mg2+ at concentration higher than 0.01 M and 0.039 M, respectively. An increase in concentration was accompanied with an increase in pseudoplasticity (increase in k and decrease in n).
Mengyi Zhou - One of the best experts on this subject based on the ideXlab platform.
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rheological properties of salecan as a new source of Thickening Agent
Food Hydrocolloids, 2011Co-Authors: Mengyi Zhou, Shiming Wang, Jianfa ZhangAbstract:Abstract Salecan is a novel soluble glucan produced by Agrobacterium sp. ZX09, displaying the ability to inhibit pancreatic amylase and reduce postprandial glucose. The research here provides an investigation of the rheological properties of Salecan solution over a wide range of shear rate (0.001–1000 s −1 ), frequency (0.1–100 rad/s), concentrations (0.3%, 0.5%, 1.0% and 1.5%), temperature (5–95 °C) and pH (1.0–13.0). The power law model well described the rheological behavior of the solutions, in the shear-thinning region, with high determination coefficients, R 2 . Salecan solutions showed a non-Newtonian viscosity behavior at all concentrations and temperatures. The solutions exhibited excellent stability below 55 °C. Viscosities were not affected after being frozen (−20 °C). Over a wide pH range from 6.0 to 12.0, the viscosity almost kept invariant. With increasing frequency, the storage and loss moduli G′ and G″ of Salecan solution increased and complex viscosities decreased continuously, which showed an elastic behaviour. All data indicated that Salecan has excellent rheological properties and could be utilized in food industry as a new source of Thickening Agent.
