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.
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.
Some wheat-based foods require different doses of oil to moderate quality of dough during processing and the influence mechanisms remain unclear. Therefore, the effect of rapeseed oil addition on ...physicochemical characteristics and fine structure of dough and underlying mechanism were elucidated by rheometer, scanning microscope and molecular spectroscopic method. Results showed that compared with native dough (without exogenous rapeseed oil), the addition of rapeseed oil changed the fine structure, improved extensibility, but reduced viscoelasticity of the dough. Moreover, high addition especially 20 wt% oil (based on wheat flour) significantly changed gelatinization and retrogradation behaviors of the dough, whilst disrupted gluten network and increased random coil content (32.1%) of dough except that decreased its α-helix (21.2%), β-sheet (23.1%), disulfide bond (7.9 μmol/g) compared with native dough which were 16.3%, 29.2%, 33.1%, 11.0 μmol/g, respectively. Results in the study could provide a certain understanding for application of vegetable oils in wheat-based products.
•The addition of oleic acid-rich rapeseed oil changed the extensibility of dough.•Increased oil addition can produce wheat dough with less elastic character.•The addition amount affected the degree of exogenous oil tailored dough properties.•Exogenous oil changed the secondary structure and disulfide bond content of gluten.
Three-dimensional bioprinting uses additive manufacturing techniques for the automated fabrication of hierarchically organized living constructs. The building blocks are often hydrogel-based bioinks, ...which need to be printed into structures with high shape fidelity to the intended computer-aided design. For optimal cell performance, relatively soft and printable inks are preferred, although these undergo significant deformation during the printing process, which may impair shape fidelity. While the concept of good or poor printability seems rather intuitive, its quantitative definition lacks consensus and depends on multiple rheological and chemical parameters of the ink. This review discusses qualitative and quantitative methodologies to evaluate printability of bioinks for extrusion- and lithography-based bioprinting. The physicochemical parameters influencing shape fidelity are discussed, together with their importance in establishing new models, predictive tools and printing methods that are deemed instrumental for the design of next-generation bioinks, and for reproducible comparison of their structural performance.
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