期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 9, 页码 4298-4315出版社
WILEY
DOI: 10.1111/ijfs.15096
关键词
Crystallinity; dysphagia diets; emulsion stability; molecular structure; viscoelasticity; viscosity
资金
- Thailand Research Fund (TRF) [PHD/0121/2559]
- TRF [RTA6180008]
The study found that the proportion of nanocellulose, viscosity, GMODIFIER LETTER PRIME and G values in the process of ANFC increased with the number of microfluidization passes. ANFC12 exhibited gel-like behavior, with the strongest three-dimensional network structure, and required the lowest concentration to enhance thin liquid foods into honey-like consistency. TONFC needed to be added by as much as 8.5, 1.3 and 2.3 times the amount of ANFC12 to achieve the same consistency in thickened water, milk and soup, respectively.
Although chemical-free production processes of nanofibrillated cellulose (NFC) have been investigated, comparative studies on the effect of chemical and chemical-free processes to produce NFCs are limited. Combined effect of either of these production routes and defibrillation condition has also never been studied. Here, thermally treated NFCs were produced through microfluidisation for 6-12 passes (ANFC6-ANFC12), while TEMPO-oxidised NFC (TONFC) was prepared at six passes. Proportion of nanocellulose, viscosity, GMODIFIER LETTER PRIME and G values increased with increased microfluidisation pass in the cases of ANFCs. ANFC12 exhibited gel-like behaviour with strongest three-dimensional network structure and required lowest concentration to enhance thin liquid foods into honey-like consistency. TONFC needed to be added by as much as 8.5, 1.3 and 2.3 times the amount of ANFC12 to achieve the same consistency in thickened water, milk and soup, respectively. ANFC12 can also be well used as Pickering emulsifier due to its higher viscosity and gel-like property.
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