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Mileti O, Baldino N, Luzzi S, Lupi FR, Gabriele D. Interfacial Rheological Study of β-Casein/Pectin Mixtures at the Air/Water Interface. Gels 2024; 10:41. [PMID: 38247764 PMCID: PMC10815610 DOI: 10.3390/gels10010041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/20/2023] [Accepted: 12/27/2023] [Indexed: 01/23/2024] Open
Abstract
Colloidal food products, such as emulsions, foams, gels, and dispersions, are complex systems that need the presence of stabilizing agents to enable their formation and provide stability. Proteins are often used for food foams and emulsions because of their ability to lower interfacial tension and make viscoelastic interfaces. Generally, to improve the resistance against rupture, polysaccharides are used in association with the proteins. Pectin is a complex polysaccharide that can help to stabilize foams or emulsions. This work aims at studying the mechanical resistance of the interface formed by mixtures of β-casein and pectin at high and low methoxylation degrees at the air/water interface using dilatational and shear kinematics. Frequency sweep tests, in the linear region, were performed in shear at different aging times and in dilatational mode, and the rheological data were analyzed. The transient data of the surface tension were analyzed by kinetic models to obtain the characteristic rates of the interfacial phenomena. The kinetic mechanisms of the protein/pectin mixed systems are controlled by protein and show a weak gel behavior for short aging times. The interfaces obtained with both pectins in a mixture with β-casein evolved with time, gelling and showing a solid-like behavior at concentrations of 1 and 10 g/L and after 3.5 h of aging time. The interfacial shear trend obtained suggests a good stabilizing effect of the pectins from citrus with long aging times.
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Affiliation(s)
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.) University of Calabria, I-87036 Rende, Italy; (O.M.); (S.L.); (F.R.L.); (D.G.)
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Morais R, Soares PI, Morais SK, Oriente S, Nascimento A, Melo MO, Sousa FM, Cavalcanti-Mata M, Lisboa HM, Gusmão RP, Abrantes T. Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation. Foods 2023; 12:4343. [PMID: 38231859 DOI: 10.3390/foods12234343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese's physicochemical properties, shelf life, lactic acid bacteria viability, syneresis behavior, and the impact of varying concentrations of functional ingredients. The addition of inulin and xanthan gum, following a design of experiments, significantly influenced the cheese's texture and consistency. Higher inulin concentrations were associated with increased fermentation activity, as indicated by total titratable acidity, which showed an increase from 1.22% to 1.50% over a 28-day period, and pH levels that decreased from 3.33 to 2.96. The syneresis index varied across trials, with the highest reduction observed in trials with increased xanthan gum concentrations, effectively reducing syneresis to 0%. Lactic acid bacteria viability also showed notable variations, with the highest cell survival percentage reaching 107.89% in formulations with higher inulin and xanthan gum concentrations. These results underscore the importance of inulin and xanthan gum in enhancing the cheese's microbial stability and textural quality. The study concludes that the strategic use of inulin and xanthan gum improves the nutritional profile of buffalo Petit Suisse cheese and optimizes its textural and sensory attributes.
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Affiliation(s)
- Rebeca Morais
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Pedro Ivo Soares
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Sinthya Kelly Morais
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Suelma Oriente
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Amanda Nascimento
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Mylena Olga Melo
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Francisca Moises Sousa
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Mario Cavalcanti-Mata
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Hugo M Lisboa
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Rennan Pereira Gusmão
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
| | - Thaisa Abrantes
- Food Engineering Department, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, Paraíba, Brazil
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Sarraf M, Naji‐Tabasi S, Beig‐Babaei A, Moros JE, Sánchez MC, Franco JM, Tenorio‐Alfonso A. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum. Food Sci Nutr 2023; 11:6907-6919. [PMID: 37970390 PMCID: PMC10630812 DOI: 10.1002/fsn3.3598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 11/17/2023] Open
Abstract
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.
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Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Adel Beig‐Babaei
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - José E. Moros
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - M. Carmen Sánchez
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - José M. Franco
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Adrián Tenorio‐Alfonso
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
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Kongjaroen A, Methacanon P, Seetapan N, Fuongfuchat A, Gamonpilas C, Nishinari K. Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Red seaweed: A promising alternative protein source for global food sustainability. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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6
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Nooshkam M, Varidi M, Alkobeisi F. Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107488] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Motamedzadegan A, Rahmani S, kasaai MR, Raftani Amiri Z. Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Mazandaran Iran
| | - Shiva Rahmani
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Mazandaran Iran
| | - Mohammad Reza kasaai
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Mazandaran Iran
| | - Zeinab Raftani Amiri
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Mazandaran Iran
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9
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López-Castejón ML, Bengoechea C, Alguacil JM, Carrera C. Prebiotic food foams stabilized by inulin and β-lactoglobulin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106829] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106640] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Pilevaran M, Tavakolipour H, Naji‐Tabasi S, Elhamirad AH. Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13751] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Majid Pilevaran
- Department of Food Science and Technology Sabzevar Branch, Islamic Azad University Sabzevar Iran
| | - Hamid Tavakolipour
- Department of Food Science and Technology Sabzevar Branch, Islamic Azad University Sabzevar Iran
| | - Sara Naji‐Tabasi
- Department of Food Nanotechnology Research Institute of Food Science and Technology (RIFST) Mashhad Iran
| | - Amir Hossein Elhamirad
- Department of Food Science and Technology Sabzevar Branch, Islamic Azad University Sabzevar Iran
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12
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Li M, Blecker C, Karboune S. Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106236] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110444] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Felix M, Puerta E, Bengoechea C, Carrera-Sánchez C. Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110238] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Heiden-Hecht T, Ulbrich M, Drusch S, Brückner-Gühmann M. Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09658-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractIn spray dried emulsions, frequently milk proteins are used as interfacial active components and starch conversion products are added as matrix material at high concentrations. To characterize interfacial properties at the oil/water interface by commonly applied methods, low protein, and carbohydrate concentrations from 1 to 2% are usually analyzed. The impact of a higher concentration of starch conversion products was not investigated so far. Therefore, the formation and rheological properties of β-lactoglobulin (β-LG) stabilized films at the oil/water interface were investigated via short and long-time adsorption behavior using pendant drop tensiometry as well as dilatational and interfacial shear rheology. Suitability of the applied methods to the chosen samples with higher concentrations >1–2% was verified by calculation of selected key numbers like capillary number and by detailed reviewing of the results which is summarized further on as key indicators. It is hypothesized, that the increase in concentration via presence of starch conversion products will delay interfacial stabilization as a result of increased bulk viscosity with decreasing degree of degradation (dextrose equivalent) of the starch. Furthermore, this increase in concentration leads to more stable interfacial films due to thermodynamic incompatibility effects between protein and starch conversion products which results in increases of local protein concentration. Key indicators proved a general suitability of applied methods for the evaluation of the investigated samples. Moreover, results showed an increase in interfacial film stability and elastic properties alongside a decreased interfacial tension if starch conversion products were present in a high concentration.
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Felix M, Romero A, Carrera-Sanchez C, Guerrero A. Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.036] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions. FLUIDS 2019. [DOI: 10.3390/fluids4020065] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using them as the only emulsifier, both at microscopic (droplet size distribution) and macroscopic level (linear viscoelasticity). Two different pH values (2.5 and 7.5) were studied as a function of storage time. Interfaces were characterized by means of dilatational and interfacial shear rheology measurements. Subsequently, the microstructure of the final emulsions obtained was evaluated thorough droplet size distribution (DSD), light scattering and rheological measurements. Results obtained evidenced that pH value has a strong influence on interfacial properties and emulsion microstructure. The best interfacial results were obtained for the lower pH value using chickpea protein, which also corresponded to smaller droplet sizes, higher viscoelastic moduli, and higher emulsion stability. Thus, results put forward the relevance of the interfacial tension values, the adsorption kinetics, the viscoelastic properties of the interfacial film, and the electrostatic interactions among droplets, which depend on pH and the type of protein, on the microstructure, rheological properties, and stability of legume protein-stabilized emulsions.
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López-Castejón ML, Bengoechea C, Espinosa S, Carrera C. Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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20
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Lago AMT, Neves ICO, Oliveira NL, Botrel DA, Minim LA, de Resende JV. Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage. ULTRASONICS SONOCHEMISTRY 2019; 50:339-353. [PMID: 30287179 DOI: 10.1016/j.ultsonch.2018.09.036] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 09/10/2018] [Accepted: 09/26/2018] [Indexed: 06/08/2023]
Abstract
For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the emulsification methods, directly influences the final product quality. The present study reports the ultrasound-assisted preparation of oil-in-water nanoemulsions produced with mucilage extracted from leaves of Pereskia aculeata Miller (ora-pro-nobis; OPN). The OPN mucilage (%) and soybean oil (%) concentration range, and the process operating parameters, ultrasonic power amplitude (%) and sonication time (min), were optimized based on the mean droplet diameter (d32). The effect of the mucilage and oil concentrations was also investigated by the response variables such as polydispersity, density, turbidity, viscosity, zeta-potential, and interfacial tension. The higher OPN mucilage concentrations (%) with lower amounts of soybean oil (%) favored nanoemulsion formations (116 ≤ d32 ≤ 171 nm) and increased polydispersity, density, and zeta-potential. On increasing OPN mucilage and soybean oil the turbidity of the dispersions increased. All colloidal systems showed Newtonian behavior, and the viscosity in the systems increased due to the greater OPN mucilage concentration in the aqueous phase at a certain oil concentration. In addition, lower values of equilibrium interfacial tension were found with increasing OPN mucilage concentrations. Finally, from the stability test, it can be pointed out that the OPN mucilage concentration should be between 1.0 and 1.5% and the oil concentration should be less than 5%, so that lower d32 values are maintained over time. Therefore, mucilage extracted from OPN and the ultrasound technique can be used in the preparation of nanoemulsions.
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Affiliation(s)
- Amanda Maria Teixeira Lago
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
| | - Isabelle Cristina Oliveira Neves
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Natália Leite Oliveira
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Diego Alvarenga Botrel
- Federal University of Lavras, Department of Food Science, Packaging Laboratory, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Luis Antonio Minim
- Federal University of Viçosa, Department of Food Technology, Av. Peter Henry Rolfs, s/n - Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Jaime Vilela de Resende
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
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Neves ICO, de Faria JT, Vidigal MCTR, Fidelis PC, Minim VPR, Minim LA. Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.04.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Narsimhan G, Xiang N. Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams. Annu Rev Food Sci Technol 2017; 9:45-63. [PMID: 29272186 DOI: 10.1146/annurev-food-030216-030009] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Foam is a high-volume fraction dispersion of gas into a liquid or a solid. It is important to understand the effect of formulation on shelf life and texture of food foams. The objective of this review is to elucidate mechanisms of formation and stability of foams and relate them to the formulations. Emulsifiers are important in foam formation, whereas proteins are generally preferred to provide long-term stability. Syneresis in foams is a precursor to their collapse in many instances. Intermolecular forces, conformation, and flexibility of proteins play an important role in foam stabilization. An adsorbed protein layer at air/water interfaces imparts interfacial rheology that is necessary to improve the shelf life of foam products. Wettability and spreading of food particles at the interface can stabilize or destabilize foams, depending on their properties. More studies are needed to fully understand the complex interplay of various mechanisms of destabilization in a real-food formulation.
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Affiliation(s)
- Ganesan Narsimhan
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, USA;
| | - Ning Xiang
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, USA;
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23
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Zhang H, Sun S, Wang Y, Cao J. Interaction of sucralose with whey protein: Experimental and molecular modeling studies. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2017; 187:92-97. [PMID: 28666158 DOI: 10.1016/j.saa.2017.06.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 06/04/2017] [Accepted: 06/24/2017] [Indexed: 06/07/2023]
Abstract
The objective of this research was to study the interactions of sucralose with whey protein isolate (WPI) by using the three-dimensional fluorescence spectroscopy, circular dichroism spectroscopy and molecular modeling. The results showed that the peptide strands structure of WPI had been changed by sucralose. Sucralose binding induced the secondary structural changes and increased content of aperiodic structure of WPI. Sucralose decreased the thermal stability of WPI and acted as a structure destabilizer during the thermal unfolding process of protein. In addition, the existence of sucralose decreased the reversibility of the unfolding of WPI. Nonetheless, sucralose-WPI complex was less stable than protein alone. The molecular modeling result showed that van der Waals and hydrogen bonding interactions contribute to the complexation free binding energy. There are more than one possible binding sites of WPI with sucralose by surface binding mode.
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Affiliation(s)
- Hongmei Zhang
- Institute of Applied Chemistry and Environmental Engineering, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, China; Jiangsu Provincial Key Laboratory of Coastal Wetland Bioresources and Environmental Protection, Yancheng Teachers University, Yancheng City, CN 224002, China
| | - Shixin Sun
- Institute of Applied Chemistry and Environmental Engineering, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, China; Jiangsu Provincial Key Laboratory of Coastal Wetland Bioresources and Environmental Protection, Yancheng Teachers University, Yancheng City, CN 224002, China
| | - Yanqing Wang
- Institute of Applied Chemistry and Environmental Engineering, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, China; Jiangsu Provincial Key Laboratory of Coastal Wetland Bioresources and Environmental Protection, Yancheng Teachers University, Yancheng City, CN 224002, China.
| | - Jian Cao
- Institute of Applied Chemistry and Environmental Engineering, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, China; Jiangsu Provincial Key Laboratory of Coastal Wetland Bioresources and Environmental Protection, Yancheng Teachers University, Yancheng City, CN 224002, China.
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Zia KM, Tabasum S, Nasif M, Sultan N, Aslam N, Noreen A, Zuber M. A review on synthesis, properties and applications of natural polymer based carrageenan blends and composites. Int J Biol Macromol 2017; 96:282-301. [DOI: 10.1016/j.ijbiomac.2016.11.095] [Citation(s) in RCA: 198] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2016] [Revised: 11/10/2016] [Accepted: 11/23/2016] [Indexed: 01/05/2023]
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25
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Schelden M, Lima W, Doerr EW, Wunderlich M, Rehmann L, Büchs J, Regestein L. Online measurement of viscosity for biological systems in stirred tank bioreactors. Biotechnol Bioeng 2016; 114:990-997. [DOI: 10.1002/bit.26219] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 10/18/2016] [Accepted: 11/10/2016] [Indexed: 11/11/2022]
Affiliation(s)
- Maximilian Schelden
- RWTH Aachen; AVT-Biochemical Engineering; Worringer Weg 1 52074 Aachen Germany
| | - William Lima
- RWTH Aachen; AVT-Biochemical Engineering; Worringer Weg 1 52074 Aachen Germany
- UFMG-Federal University of Minas Gerais; Montes Claros-MG Brazil
| | - Eric Will Doerr
- RWTH Aachen; AVT-Biochemical Engineering; Worringer Weg 1 52074 Aachen Germany
- Department of Chemical and Biochemical Engineering; University of Western Ontario; London Ontario Canada
| | - Martin Wunderlich
- RWTH Aachen; AVT-Biochemical Engineering; Worringer Weg 1 52074 Aachen Germany
| | - Lars Rehmann
- RWTH Aachen; AVT-Biochemical Engineering; Worringer Weg 1 52074 Aachen Germany
- Department of Chemical and Biochemical Engineering; University of Western Ontario; London Ontario Canada
| | - Jochen Büchs
- RWTH Aachen; AVT-Biochemical Engineering; Worringer Weg 1 52074 Aachen Germany
| | - Lars Regestein
- RWTH Aachen; AVT-Biochemical Engineering; Worringer Weg 1 52074 Aachen Germany
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26
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Utilizing the age-related widening of the gingival crevice as a potential non-invasive vaccination route: Prospects for elderly vaccination. Exp Gerontol 2015; 75:37-41. [PMID: 26707909 DOI: 10.1016/j.exger.2015.11.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 11/19/2015] [Accepted: 11/27/2015] [Indexed: 11/23/2022]
Abstract
Gingival crevice (GC) increases with age allowing periodontopathic bacteria and its products to enter. We hypothesize that by mimicking this event we can utilize the GC as a potential vaccination route. Here, we used 20 wk-old (young) and 77 wk-old (old) Sprague-Dawley rats. Initially, we elucidated the difference between oral-administration and oral-supplementation in both young and old rats and, subsequently, we determined the optimal component concentration for xanthan gel-encapsulation. Next, through molecular docking, we simulated xanthan gel-encapsulation of a representative antigen (for this study we used influenza H5N1 hemagglutinin) in order to verify that target epitopes were not blocked. Lastly, we compared the antibody titer among gingival-vaccinated rats (old and young) and, likewise, we evaluated the antibody titer produced via the gingival route as compared to other vaccination routes (intradermal, oral, sublingual). Rat blood serum was collected for further downstream analyses. Throughout the study, we were able to establish the following conditions: higher target components enter old rats via oral-supplementation; 100 μg mL(-1) is the optimal component concentration for xanthan gel-encapsulation; and xanthan gel-encapsulation leaves antibody epitopes exposed. More importantly, we observed that gingival-vaccinated old rats have higher antibody titer as compared to young rats and, likewise, we found that antibody titer elicited via gingival vaccination is comparable to other mucosal vaccination routes. Thus, we propose that the GC has the potential to serve as a non-invasive vaccination route.
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27
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Fioramonti SA, Arzeni C, Pilosof AM, Rubiolo AC, Santiago LG. Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Martínez-Padilla L, García-Rivera J, Romero-Arreola V, Casas-Alencáster N. Effects of xanthan gum rheology on the foaming properties of whey protein concentrate. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.018] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.027] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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The importance of experimental design on measurement of dynamic interfacial tension and interfacial rheology in diffusion-limited surfactant systems. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.11.035] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Turbin-Orger A, Della Valle G, Doublier J, Fameau AL, Marze S, Saulnier L. Foaming and rheological properties of the liquid phase extracted from wheat flour dough. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.05.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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32
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Brunchi CE, Morariu S, Bercea M. Intrinsic viscosity and conformational parameters of xanthan in aqueous solutions: salt addition effect. Colloids Surf B Biointerfaces 2014; 122:512-519. [PMID: 25108480 DOI: 10.1016/j.colsurfb.2014.07.023] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2014] [Revised: 07/11/2014] [Accepted: 07/14/2014] [Indexed: 12/17/2022]
Abstract
The intrinsic viscosity and conformational parameters of xanthan in aqueous solutions were investigated at 25°C as a function of salt nature (NaCl and KCl) and concentration (up to 3×10(-1)mol/L). The viscometric parameters were evaluated by applying semi-empirical equations proposed by Rao and Wolf. The results show that the new model proposed by Wolf provides accurate intrinsic viscosity values comparable with those obtained by using traditional methods. The experimental data were modeled with Boltzmann sigmoidal equation. The stiffness parameter, hydrodynamic volume and viscometric expansion factor were determined and discussed. With increasing salt concentration, the hydrodynamic volume and the viscometric expansion factor decrease and the critical overlap concentration increases, reaching limiting values above a given salt concentration. The high Huggins constant values suggest the existence of aggregates for salt concentrations above 5×10(-2) and 3×10(-3)mol/L for NaCl and KCl, respectively. Stiffness parameter was determined by Smidsrød and Haug method as being 5.45×10(-3), indicating a rigid conformation for xanthan macromolecules in solution.
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Affiliation(s)
- Cristina-Eliza Brunchi
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania.
| | - Simona Morariu
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania.
| | - Maria Bercea
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania.
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33
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Martínez-Padilla L, García-Mena V, Casas-Alencáster N, Sosa-Herrera M. Foaming properties of skim milk powder fortified with milk proteins. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.11.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Liszka-Skoczylas M, Ptaszek A, Żmudziński D. The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC). J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.01.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Seta L, Baldino N, Gabriele D, Lupi FR, Cindio BD. Rheology and adsorption behaviour of β-casein and β-lactoglobulin mixed layers at the sunflower oil/water interface. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.10.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Understanding interactions between immunoassay excipient proteins and surfactants at air–aqueous interface. Colloids Surf B Biointerfaces 2014; 113:285-94. [DOI: 10.1016/j.colsurfb.2013.09.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2013] [Revised: 09/01/2013] [Accepted: 09/13/2013] [Indexed: 11/18/2022]
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37
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Robles E, Juárez J, Burboa MG, Gutiérrez LE, Taboada P, Mosquera V, Valdez MA. Properties of insulin-chitosan complexes obtained by an alkylation reaction on chitosan. J Appl Polym Sci 2013. [DOI: 10.1002/app.39999] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Emmanuel Robles
- Departamento de Investigación en Polímeros y Materiales; Universidad de Sonora, Rosales y Transversal; Hermosillo 83000 Sonora México
| | - Josué Juárez
- Departamento de Física; Universidad de Sonora, Rosales y Transversal; Hermosillo 83000 Sonora México
| | - María. G. Burboa
- Departamento de Investigaciones Científicas y Tecnológicas; Universidad de Sonora, Rosales y Transversal; Hermosillo 83000 Sonora México
| | - Luis E. Gutiérrez
- Departamento de Investigaciones Científicas y Tecnológicas; Universidad de Sonora, Rosales y Transversal; Hermosillo 83000 Sonora México
| | - Pablo Taboada
- Laboratorio de Física de Coloides y Polímeros, Grupo de Sistemas Complejos, Departamento de Física de la Materia Condensada, Facultad de Física; Universidad de Santiago de Compostela; Santiago de Compostela 15782 Spain
| | - Víctor Mosquera
- Laboratorio de Física de Coloides y Polímeros, Grupo de Sistemas Complejos, Departamento de Física de la Materia Condensada, Facultad de Física; Universidad de Santiago de Compostela; Santiago de Compostela 15782 Spain
| | - Miguel A. Valdez
- Departamento de Física; Universidad de Sonora, Rosales y Transversal; Hermosillo 83000 Sonora México
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38
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Bouyer E, Mekhloufi G, Huang N, Rosilio V, Agnely F. β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions. Colloids Surf A Physicochem Eng Asp 2013. [DOI: 10.1016/j.colsurfa.2013.04.065] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Seta L, Baldino N, Gabriele D, Lupi FR, de Cindio B. The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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40
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Long Z, Zhao Q, Liu T, Kuang W, Xu J, Zhao M. Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.017] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Seta L, Baldino N, Gabriele D, Lupi FR, de Cindio B. The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Perez AA, Sánchez CC, Rodríguez Patino JM, Rubiolo AC, Santiago LG. Effect of enzymatic hydrolysis and polysaccharide addition on the β-lactoglobulin adsorption at the air–water interface. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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44
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45
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Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air–water interface saturation. Colloids Surf B Biointerfaces 2011; 85:306-15. [DOI: 10.1016/j.colsurfb.2011.03.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2010] [Revised: 02/15/2011] [Accepted: 03/01/2011] [Indexed: 11/17/2022]
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