☆ 4.7 Article

Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Chemistry, Applied

Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil

Jingbo Liu et al.

Summary: This paper investigated the effects of freeze-thaw treatment on the network structure of egg white protein emulsion-filled gel. The results showed that freeze-thaw cycles damaged the initial spatial distribution of oil droplets and the fine network of the gel. The swelling ratio increased and the acid uptake process changed, affecting the pH value and pepsin activity. Ions were found to act as stabilizers for the gel subjected to freezing, resulting in a thicker chain-like structure with higher cohesiveness.

FOOD HYDROCOLLOIDS (2023)

添加到收藏夹

Article Chemistry, Applied

Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

Jie Yu et al.

Summary: The study found that SPI emulsion gels exhibited the best performance in freeze-thaw stability and rheological properties under 300 mM NaCl conditions, showing characteristics of resistance to deformation, enhanced elastic behavior, and improved freeze-thaw stability.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Food Science & Technology

Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase

Qiang Cui et al.

Summary: This study investigated the effects of freeze-thaw treatment on the structure and texture of transglutaminase crosslinked soy protein isolate gels with glycated modifications. The results showed that increasing dextran content led to higher grafting degree and the highest water holding capacity was observed in SPI-D (2:1) gel. Additionally, hardness and gumminess increased with the increasing number of freeze-thaw cycles.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles

Nan Pan et al.

Summary: In this study, it was found that protein denaturation and aggregation caused by multiple freeze-thaw cycles and fat levels altered the distribution of surface chemical groups and particle sizes of protein, thereby affecting the emulsifying properties.

FOODS (2022)

添加到收藏夹

Article Chemistry, Applied

Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees

Yuan Cao et al.

Summary: Inulin exhibited significant effects on water migration and ice crystal formation in surimi, improving freeze-thaw stability. Short-chain and nature inulin showed better performance in preventing ice crystal growth and protein stabilization, suggesting their potential as cryoprotectants in the frozen surimi industry.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Chemistry, Applied

Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation

Sha Jiang et al.

Summary: This study investigated the effects of freezing treatment and moisture content on the mechanical properties of a composite gel. The results showed that freezing treatment can alter the texture properties of the gel, while decreasing moisture content significantly increases its elastic modulus, tensile strength, and toughness.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

Bing Cui et al.

Summary: This study presents a method to fabricate an analogue of pork backfat using a combination of emulsion and gel. By using soybean protein isolate and curdlan, an emulsion gel was prepared and its microstructures, rheology properties, water holding capacity, and freeze-thawing stability were investigated. The results showed that the emulsion gel was thermal irreversible and the oil content significantly affected its water holding capacity and freeze-thawing stability. Compared with pork backfat, the emulsion gel with 10 wt% oil content exhibited no significant differences in hardness, chewiness, springiness, and gel strength.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

添加到收藏夹

Article Food Science & Technology

MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion

Jiahao Liu et al.

Summary: The main objective of this study was to investigate the effect of different oil phase compositions on the rheological properties and freeze-thaw stability of emulsions. The results showed that the increase of MCT proportion led to an increase in the elastic modulus and complex viscosity of the emulsions. The emulsions exhibited good stability and internal structural integrity during the cooling and high-temperature processes. The freeze-thaw stability of the emulsions increased first and then decreased with the increase of MCT proportions, reaching the optimum at 10% MCT.

FOODS (2022)

添加到收藏夹

Article Chemistry, Applied

Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes

Lu Huang et al.

Summary: A cube-shaped pork fat substitute (CFS) made from soybean protein isolate (SPI), coconut oil, and konjac glucomannan (KGM) was studied. Results showed that the CFS with 1% TG at pH = 8 resembled natural animal fat the most. The hardness, cohesiveness, and chewiness increased with higher pH levels, and TG treatment and higher pH levels improved the thermal stability of the CFS.

FOOD CHEMISTRY-X (2022)

添加到收藏夹

Review Food Science & Technology

Application of Emulsion Gels as Fat Substitutes in Meat Products

Yuqing Ren et al.

Summary: This paper discusses the use of emulsion gels as fat substitutes in meat products to maintain sensory quality. Among them, double emulsions are considered a promising method for encapsulating bioactive substances and developing low-fat or functional healthy meat products.

FOODS (2022)

添加到收藏夹

Review Food Science & Technology

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Di Zhao et al.

Summary: This review analyzes and summarizes the importance of plant-based meat alternatives, highlighting their broad culinary applicability and promising market prospects. It further examines the effects of raw materials and production methods on the structure and quality of these alternatives, particularly focusing on tissue protein and simulated fat as the main components. The aim is to contribute to the optimization of the product's structure and provide reference for future development in the plant meat industry.

FOODS (2022)

添加到收藏夹

Article Chemistry, Applied

A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability

Yihui Wang et al.

Summary: A double-network hydrogel based on pea protein and sodium alginate was successfully prepared using a one-pot method. The hydrogel exhibited excellent fatigue resistance and textural properties, and had a higher water content and good freeze-thaw stability compared to a single-network hydrogel. This research provides insight into improving the gel properties of pea protein and inspires the development of pea protein-based hydrogels with desired mechanical strength and freeze-thaw stability.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Chemistry, Applied

Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Abdul Qayum et al.

Summary: The effects of combined ultrasound pretreatment and laccase cross-linking treatment on whey protein emulsion gels were studied, with the results showing that moderate ultrasound duration (20 minutes) was the most appropriate processing technique to achieve stable gels with significantly improved gel strength and water-holding capacities.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Agriculture, Multidisciplinary

Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives

Zeb Pietrasik et al.

Summary: The study shows that using pea ingredients as fat replacers can improve the processing and sensory characteristics of low-fat breakfast sausages, with pea fiber and pea starch being more effective in improving water holding capacity.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

添加到收藏夹

Article Chemistry, Applied

Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin

Wenjie Xia et al.

Summary: Selective hydrolysis of soy protein can lead to modifications in its gelling ability, resulting in hydrolysates with different rheological properties that can be tailored by varying the degree of hydrolysis.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Chemistry, Applied

The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel

Longchen Shang et al.

Summary: This study investigated the effects of different types of starches and frozen conditions on the water retention capacity and texture properties of frozen KGM-Starch blended gel. Results showed that starch types and concentrations significantly affected the syneresis rate, water holding capacity, and texture properties of the gel. Additionally, different starch types could improve the frozen-thawed stability of the KGM gel.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Chemistry, Applied

Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties

Ying Liang et al.

Summary: The study found that adding 0.5% curdlan can significantly improve the texture properties of frozen cooked noodles and enhance their freeze-thaw stability. This is mainly attributed to curdlan reducing the freezable water content, inhibiting water mobility and migration, and increasing the homogeneity of ice crystals.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels

Yuqing Zhu et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Chemistry, Applied

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Xiuping Liang et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Review Food Science & Technology

Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health

Deepak Kumar Verma et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Article Chemistry, Applied

Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Johannes Dreher et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Chemistry, Applied

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

Dian W. Ningtyas et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Review Food Science & Technology

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens

Bing Liu et al.

FOOD RESEARCH INTERNATIONAL (2019)

添加到收藏夹

Article Food Science & Technology

Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments

Ying Shao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Acoustics

Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation

Newsha Nourbehesht et al.

ULTRASONICS SONOCHEMISTRY (2018)

添加到收藏夹

Article Food Science & Technology

Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

Bindvi Arora et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

添加到收藏夹

Article Food Science & Technology

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang et al.

MEAT SCIENCE (2017)

添加到收藏夹

Article Food Science & Technology

Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch

Tao Chen et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

添加到收藏夹

Review Food Science & Technology

A Review of Novel and Innovative Food Freezing Technologies

Christian James et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

添加到收藏夹

Article Food Science & Technology

Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle

Setareh Ghorban Shiroodi et al.

JOURNAL OF FOOD SCIENCE (2015)

添加到收藏夹

Article Food Science & Technology

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

Candelaria Poyato et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

添加到收藏夹

Article Food Science & Technology

Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

C. Rondeau-Mouro et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

添加到收藏夹

Article Food Science & Technology

Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties

Like Mao et al.

FOOD RESEARCH INTERNATIONAL (2014)

添加到收藏夹

Article Chemistry, Applied

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

F. Jimenez-Colmenero et al.

FOOD HYDROCOLLOIDS (2013)

添加到收藏夹

Article Food Science & Technology

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

Mao Yang et al.

FOOD RESEARCH INTERNATIONAL (2013)

添加到收藏夹

Article Chemistry, Applied

Thermostability analyses of glucomannan gels. Concentration influence

Beatriz Herranz et al.

FOOD HYDROCOLLOIDS (2012)

添加到收藏夹

Article Chemistry, Applied

Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels

Fang Li et al.

FOOD HYDROCOLLOIDS (2012)

添加到收藏夹

Article Chemistry, Applied

Freeze-thaw stability of lecithin and modified starch-based nanoemulsions

Francesco Donsi et al.

FOOD HYDROCOLLOIDS (2011)

添加到收藏夹

Article Chemistry, Physical

Factors governing partial coalescence in oil-in-water emulsions

Eveline Fredrick et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)

添加到收藏夹

Article Food Science & Technology

Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts

R. Caillard et al.

FOOD RESEARCH INTERNATIONAL (2009)

添加到收藏夹

Article Chemistry, Physical

A method for the characterization of emulsions, thermogranulometry: Application to water-in-crude oil emulsion

D Clausse et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2005)

添加到收藏夹

Article Chemistry, Applied

Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

P Thanasukarn et al.

FOOD HYDROCOLLOIDS (2004)

添加到收藏夹

Article Chemistry, Applied

Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums

MH Lee et al.

FOOD HYDROCOLLOIDS (2002)

添加到收藏夹

Article Agriculture, Multidisciplinary

Heat-induced gel formation by soy proteins at neutral pH

JMS Renkema et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.