Formulating polymeric gels simulating soft cheeses' texture

Food Hydrocolloids

Volumn 22, Issue 5, 2008, Pages 925-933

  Li Yuet Hee, Lynn ^a   Jacquot, Muriel ^a   Hardy, Joël ^a   Desobry, Stéphane ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Model cheese; Polymeric gels; Rheology; Texture

Indexed keywords

CURVE FITTING; ELASTIC MODULI; GELS; RELAXATION TIME; STARCH; STRESS RELAXATION; XANTHAN GUM;

MALTODEXTRINS; MIXTURE DESIGN; MODEL CHEESE; POLYMERIC GELS; RELAXATION TIME CONSTANT; RHEOLOGICAL PROPERTY; SOFT CHEESE; STARCH CONTENTS; STRESS RELAXATION TESTS; VISCOELASTIC BEHAVIORS;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA;

EID: 39549086762     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.05.002     Document Type: Article

References (21)

1. Bertola N.C., Bevilacqua A.E., and Zatritzky N.E. Rheological behaviour of reggianito Argentino cheese packaged in plastic film during ripening. Food Science and Technology 28 (1995) 610-615
2. de Jong S., and van de Velde F. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocolloids 21 (2007) 1172-1187
3. Del Nobile M.A., Chillo S., Mentana A., and Baiano A. Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods. Journal of Food Engineering 78 (2007) 978-983
4. Depypere F., Verbeken D., Thas O., and Dewettinck K. Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts. Food Hydrocolloids 17 (2003) 311-320
5. Hennequin D., and Hardy J. Evaluation instrumentale et sensorielle de certaines propriétés texturales de froamges à pâte molle. International Dairy Journal 3 (1993) 635-647
6. Hort J., and Le Grys G. Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal 11 (2001) 475-481
7. Jones R.R., Steffe J.F., and Harte J.B. Sensory firmness scale based on gelatin gels. Journal of Texture Studies 33 (2003) 543-558
8. Kfoury M., Mpagana M., and Hardy J. Influence de l'affinage sur les propriétés rhéologiques du Camembert et du saint-paulin. Le Lait 69 (1988) 137-149
9. Lassauzay C., Peyron M.A., Albuisson E., Dransfield E., and Woda A. Variability of the masticatory process during chewing elastic food models. European Journal of Oral Sciences 108 (2000) 484-492
10. Mohsenin N.N. Some basic concepts of rheology. In: Mohsenin N. (Ed). Physical properties of plants and animal materials (1986), Gordon and Breach Science Publishers, New York 129-221
11. Mpagana M., and Hardy J. Propriétés de compression et de relaxation des fromages à pâtes molle. Influence de l'affinage. Sciences des Aliments 5 (1985) 91-96
12. Prentice J.H., Langley K.R., and Marshall R.J. Cheese rheology. In: Fox P.F. (Ed). Cheese: Chemistry, physics and microbiology (1993), Chapman & Hall, London, Glasgow, New York, Tokyo, Melbourne, Madras 303-340
13. Stanley D.W. Food structuring. In: Barbosa-Canovas G.V. (Ed). Microstructural principles of food processing and engineering (1999), Aspen Publication, Gaithersburg 211-245
14. Sun C., Gunasekaran S., and Richards M.P. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids 21 (2007) 555-564
15. Tolstoguzov V.B. Some physico-chemical aspects of protein processing in foods. Multicomponent gels. Food Hydrocolloids 9 (1995) 317-332
16. Urlacher B., and Dalbe B. Xanthan gum. In: Imerson A. (Ed). Thickening and gelling agents for food (1992), Blackie Academic and Professional, London 202-226
17. van den Berg, L., van Vliet, T., van der Linden, E., van Boekel, M. A. J. S., & van de Velde, F. (2006). Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure. Food Hydrocolloids, doi:10.1016/j.foodhyd.2006.08.017.
18. Van Vliet, T. (1991). Terminology to be used in cheese rheology. Rheological and fracture properties of cheese, (pp. 5-15). Bulletin of the International Dairy Federation No. 268.
19. Ward J.H. Hierachical grouping to optimize an objective function. Journal of the American Statistical Association 58 (1963) 236-244
20. Wheeler T.L., Shackelford S.D., Johnson L.P., Miller M.F., Miller R.K., and Koohmaraie M. A comparison of Warner-Bratzler shear force assessment within and among institutions. Journal of Animal Science 75 (1997) 2423-2432
21. Wilson C.E., and Brown W.E. Influence of food matrix structure and oral breakdown during mastication on temporal perception of flavour. Journal of Sensory Studies 21 (1997) 69-86