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A numerical study of mixing intensification for highly viscous fluids in multistage rotor–stator mixers. Chin J Chem Eng 2022. [DOI: 10.1016/j.cjche.2021.08.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Guldane M, Dogan M. Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and grey relational analysis coupled with principal component analysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehmet Guldane
- Program of Laboratory Technology, Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey
| | - Mahmut Dogan
- Department of Food Engineering, Engineering Faculty Erciyes University Kayseri Turkey
- TAGEM Food Analysis Center Co. Erciyes University Technopark Area 38039 Kayseri Turkey
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Nunes L, Tavares GM. Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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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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Huang L, Ding X, Dai C, Ma H. Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment. Food Chem 2017; 232:727-732. [DOI: 10.1016/j.foodchem.2017.04.077] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 04/07/2017] [Accepted: 04/12/2017] [Indexed: 10/19/2022]
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Shao YY, Lin KH, Kao YJ. Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12241] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Affiliation(s)
- Yi-Yuan Shao
- Department of Food Science; Nutrition, and Nutraceutical Biotechnology, Shih Chien University; Taipei 104 Taiwan
| | - Kuan-Hung Lin
- Department of Horticulture and Biotechnology; Chinese Culture University; Taipei Taiwan
| | - Yu-Ju Kao
- Department of Food Science; Nutrition, and Nutraceutical Biotechnology, Shih Chien University; Taipei 104 Taiwan
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Diniz RS, Coimbra JSDR, Teixeira ÁVNDC, da Costa AR, Santos IJB, Bressan GC, da Cruz Rodrigues AM, da Silva LHM. Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures. Food Res Int 2014; 64:157-165. [PMID: 30011635 DOI: 10.1016/j.foodres.2014.05.079] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 05/26/2014] [Accepted: 05/30/2014] [Indexed: 12/26/2022]
Abstract
The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75°C) and acidic conditions (pH3.5 to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam.
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Affiliation(s)
- Renata Silva Diniz
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Jane Sélia Dos Reis Coimbra
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil.
| | | | - Angélica Ribeiro da Costa
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Igor José Boggione Santos
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Gustavo Costa Bressan
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Antonio Manuel da Cruz Rodrigues
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Luiza Helena Meller da Silva
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Nicolai T, Britten M, Schmitt C. β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.006] [Citation(s) in RCA: 414] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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