Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels

Article Food Science & Technology

Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions

Kejie Shen et al.

Summary: This study successfully improved the emulsifying property of pea protein isolate under acidic conditions by complexation with dextran sulphate.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Development of imitated meat product by utilizing pea and lentil protein isolates

Mehwish Arshad et al.

Summary: This study investigates the potential use of pea and lentil protein isolates as a meat substitute in nugget preparation, and finds that nuggets with 40% pea protein isolate and 60% lentil protein isolate exhibit desirable nutritional, textural, and sensory attributes.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein

Tiantian Ma et al.

Summary: The addition of CaCl2 significantly enhances the elastic modulus and textural properties of pea protein hydrogels, especially with the presence of emulsified oil. Gels filled with pH12 and US protein emulsions have less cooking loss and increased hardness.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization

Zhi-gang Huang et al.

Summary: This study explored the effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels and found that heat treatment significantly improved the gel's mechanical properties and rheological characteristics.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel

Zihang Cheng et al.

Summary: This study investigates the microstructure and gel properties of gelatin-based composite gels and finds that the addition of kappa-carrageenan (CGN) or konjac glucomannan (KGM) can improve gel strength. Adding CGN can form excellent gel networks, while adding KGM makes the gel easier to chew and swallow.

FOOD HYDROCOLLOIDS (2022)

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Article Agriculture, Multidisciplinary

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

Camila de Souza Paglarini et al.

Summary: Incorporating a high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil in reduced salt and fat Bologna sausage led to reductions in fat and sodium content, as well as increases in fiber content and polyunsaturated fatty acids. Sausages with EG exhibited brighter colors, denser microstructure, higher lipid oxidation levels, and improved elasticity and cohesion compared to the control group. Sensory evaluation indicated acceptable scores for the EG-incorporated products.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

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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)

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Article Chemistry, Applied

Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

Hyuk Cheol Kwon et al.

Summary: Consumers are increasingly interested in low-fat meat products and demand for new fat replacers. Whey protein isolate (WPI) and sodium dodecyl sulfate (SDS) were used to produce WPI-SDS gel, improving the quality of low-fat meat products. Addition of 0.06% SDS results in the highest viscosity and hardness of WPI-SDS gel.

FOOD CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow

Qian Zhang et al.

Summary: This study aimed to develop SPI and KC composite hydrogels as a delivery system for hydrophilic compounds, with the findings indicating that these composite gels have tougher, more uniform, more compact, and sustained-release properties. The results suggest that non-covalent interactions are involved in the formation of SPI/KC composite hydrogels, and the release behavior of monascus yellow in the hydrogel network can be well described by a mathematical model.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Green & Sustainable Science & Technology

Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals

Sophie Saget et al.

Summary: The study found that plant-based meat analogues made from peas have lower environmental burdens in production and consumption compared to traditional beef products, with global warming, acidification, and land use burdens at least 85%, 81%, and 89% smaller, respectively. Additionally, PPBs have higher nutritional density, resulting in considerably lower environmental footprints per unit of nutrition.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Chemistry, Applied

Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation

Xiaofei Li et al.

Summary: The study showed that both gellan concentration and GDL addition amount affected the microstructures and gel strength of the mixed gellan/casein gels, with higher gellan concentration leading to phase separation and GDL slightly retarding but not abolishing the phase separation.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

Ana Caroline Ferro et al.

Summary: The study found that using monoglyceride-based oleogels as a fat substitute in Bologna sausages can make the sausages lighter and slightly increase hardness, as well as improve sliceability. Consumers showed good acceptance of the products, indicating potential for oleogels as fat replacers in meat products.

MEAT SCIENCE (2021)

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Article Food Science & Technology

Effect of flax gum on the functional properties of soy protein isolate emulsion gel

Chong-hao Bi et al.

Summary: By adding an appropriate amount of flax gum (FG), the rheological properties, thermal properties, and water retention rate of soy protein isolate (SPI) acid-induced emulsion gels can be improved.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil

Yinyin Lu et al.

Summary: This study aimed to explore the potential of partially substituting back-fat with fat mimetic, a novel polysaccharide-protein complex, to improve the physicochemical characteristics and fatty acid composition of emulsified sausages. The results suggest that this approach can simultaneously enhance the quality and nutritional features of the products.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Johannes Dreher et al.

JOURNAL OF FOOD SCIENCE (2020)

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Review Food Science & Technology

Oleogels in Food: A Review of Current and Potential Applications

Andreea Puscas et al.

FOODS (2020)

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Article Chemistry, Applied

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

Haibo Zhao et al.

FOOD CHEMISTRY (2020)

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Article Chemistry, Applied

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Helena M. Moreno et al.

FOOD HYDROCOLLOIDS (2020)

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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)

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Article Chemistry, Applied

Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

Arezou Aliasl Khiabani et al.

FOOD CHEMISTRY (2020)

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Article Chemistry, Applied

Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

Xiaowei Zhang et al.

FOOD HYDROCOLLOIDS (2018)

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Article Multidisciplinary Sciences

Options for keeping the food system within environmental limits

Marco Springmann et al.

NATURE (2018)

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Review Food Science & Technology

Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision

Jose L. Domingo et al.

FOOD AND CHEMICAL TOXICOLOGY (2017)

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Article Food Science & Technology

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

Meltem Serdaroglu et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2017)

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Article Food Science & Technology

Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

Jeongtaek Lim et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Food Science & Technology

Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size

Haibo Zhao et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Food Science & Technology

Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

Zhuang-Li Kang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Food Science & Technology

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates

Raffael Osen et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Engineering, Chemical

Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels

Chong-hao Bi et al.

JOURNAL OF FOOD ENGINEERING (2014)

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Article Food Science & Technology

Influence of alkali and temperature on glucomannan gels at high concentration

Beatriz Herranz et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

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Article Chemistry, Applied

Thermodynamic incompatibility between denatured whey protein and konjac glucomannan

John T. Tobin et al.

FOOD HYDROCOLLOIDS (2012)

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Review Chemistry, Applied

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson

FOOD HYDROCOLLOIDS (2012)

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Review Chemistry, Applied

Organogels: An Alternative Edible Oil-Structuring Method

Edmund Daniel Co et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)

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Article Chemistry, Applied

Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures

Esra Cakir et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Applied

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum

Joice Aline Pires Vilela et al.

FOOD HYDROCOLLOIDS (2011)

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Article Food Science & Technology

Cold-set whey protein gels induced by calcium or sodium salt addition

Katia Regina Kuhn et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

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Article Chemistry, Applied

Associative and segregative interactions between gelatin and low-methoxy pectin. Part 3. Quantitative analysis of co-gel moduli

PM Gilsenan et al.

FOOD HYDROCOLLOIDS (2003)

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Article Chemistry, Applied

Gel formation in heat-treated bovine serum albumin-kappa-carrageenan systems

S Neiser et al.

FOOD HYDROCOLLOIDS (2000)

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Article Food Science & Technology

Gellan polymer solution properties: dilute and concentrated regimes

S Jampen et al.

FOOD RESEARCH INTERNATIONAL (2000)

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Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels

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