Excessive intake of saturated fatty acids poses a serious health risk, necessitating the urgent development of healthier plant-based fat replacers. Despite the emulsifying properties of chitosan ...(CS), it remains a significant challenge to create CS emulsions with minimal CS content and superior rheological properties as fat replacers. In this study, a supramolecular interaction system was constructed with inner hydrophilicity and outer hydrophobicity, enabling tunable rheological properties. This system was utilized to assemble hydrophobically modified CS with sodium alginate through appropriate treatment. As the oil phase fraction in the emulsion of stabilized flaxseed oil in the supramolecular system increases, the viscosity, storage modulus (G′), and loss modulus (G″) of the emulsion also increase. The emulsion transitions to a semi-solid state when the oil phase fraction ≥60 wt%. The supramolecular system (1 mg/g) can stabilize flaxseed oil emulsion with 80 wt% oil phase fraction. There were no significant changes in the morphology and rheological properties of the emulsions following a 60-day storage period at room temperature. In addition, emulsions can be used in several scenarios as fat replacers in food processing due to their tunable rheological properties.
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•An inner hydrophilic and outer hydrophobic supramolecular system was constructed.•The supramolecular system (1 mg/g) can stabilize emulsion with 80% oil fraction.•Hydrophobicity of chitosan and rheological properties of emulsions are tunable.•Emulsions can be used in several scenarios as fat replacers in food processing.
In the present research, the impacts of high-pressure homogenization (HPH) (20, 60, 90, 120 and 150 MPa) on the physicochemical, rheological and sensory properties of soybean oil body (SOB) fermented ...milks were explored. Experimental results showed that with the increase of HPH pressure, acidity and water-holding capacity (WHC) of SOB fermented milk significantly increased, while its pH, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) significantly decreased. The SOB fermented milk was found to be pseudoplastic fluids and the SOB fermented milk at 150 MPa had the highest apparent viscosity. Meanwhile, the SOB fermented milk of 150 MPa possessed the highest sensory score. Finally, principal component analysis (PCA) and heatmap showed that SOB fermented milk had the best characteristics after HPH treatment at 150 MPa. Therefore, HPH pressure could observably improve sensory, textural and rheological properties of SOB fermented milk. These results provide theoretical reference for HPH treatment to develop high-quality fermented dairy products.
•SOB fermented milk was treated by high-pressure homogenization (HPH).•The increase of HPH pressure improves the physicochemical properties of SOB fermented milk.•HPH treatment reduced PV and TBARS values in SOB fermented milk.•SOB fermented milk of 150 MPa possessed attractive organoleptic acceptability.
In this study, the effect of hydrothermal treatment with different temperatures (120–180 °C) on the rheological properties of xanthan gum was evaluated. When the temperature of hydrothermal treatment ...was relatively low (120 °C), the rheological properties of the hydrothermally treated xanthan gum was similar to the untreated xanthan gum (pseudoplastic and solid-like/gel-like behavior). However, as the temperature of hydrothermal treatment was higher, the rheological properties of the hydrothermally treated xanthan gum changed greatly (e.g., a wider range of Newtonian plateaus in flow curves, existence of a critical frequency between the storage modulus (G') and the loss modulus (G") in the dynamic viscoelasticity measurement, variation of complex viscosity). Although the hydrothermal treatment showed little influence on the functional groups of xanthan gum, it altered the micromorphology of xanthan gum from uneven and rough lump-like to thinner and smoother flake-like. In addition, higher concentration (2 %) of hydrothermally treated xanthan gum made its viscosity close to that of the untreated xanthan gum (1 %). Besides, hydrothermal treatment also affected the effect of temperature and salt (CaCl2) adding on the rheological properties of xanthan gum. Overall, this study can provide some useful information on the rheological properties of xanthan gum after hydrothermal treatment.
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•Effect of hydrothermal treatment on xanthan gum rheological properties was learned.•Hydrothermal treatment with different temperatures was carried out.•Flow curves, dynamic viscoelasticity, and complex viscosity were studied.•Different factors affecting xanthan gum rheological properties were evaluated.•The alteration of rheological properties was related to the change of structure.
The rheology is an effective tool to characterize workability, consistency, flowability, and predict stability, pumpability, shootability, pressure of formwork, multi-layer casting. This paper ...presents a critical review on the rheological properties of fresh concrete in recent publications. The applicable rheological models for the flow of concrete are revealed. The effects of constituents of fresh concrete, including cement, supplementary cementitious materials (fly ash, ground blast furnace slag, and silica fume), limestone powder, coarse and fine aggregates, and chemical admixtures (superplasticizer, viscosity modifying agent and air-entraining agent) on the rheological properties are discussed in detail. The applications of rheograph and workability box in mixture proportioning and quality control are also illustrated.
Abstract November Online Cover : Schematic representation of the microstructures and plausible interactions occurring in the studied mixtures; CLSM and SEM images of HAG and LAG, from “Effects of ...gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures” by Kamolwan Israkarn, Chonchanok Buathongjan, Chaiwut Gamonpilas, Pawadee Methacanon, and Sirikarn Wisetsuwannaphum. p. 5001–5016.
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