Textural and structural breakdown properties of selected hydrocolloid gels

Food Research International

Volumn 52, Issue 1, 2013, Pages 401-408

  Foo, Wan Teck ^a   Liong, Min Tze ^a   Easa, Azhar Mat ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Hydrocolloid gels; Multiple extrusion cell; Structural breakdown; Texture profile analysis

Indexed keywords

AMBIENT CONDITIONS; ARTIFICIAL SALIVA; BOVINE SERUM ALBUMINS; MULTIPLE EXTRUSION; STRUCTURAL BREAKDOWN; TEXTURAL CHARACTERISTIC; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS;

BODY FLUIDS; EXTRUSION; STARCH; TEXTURES;

GELS;

BOVINAE;

EID: 84877617102     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.044     Document Type: Article

References (31)

1. Barrangou L.M., Daubert C.R., Foegeding E.A. Textural properties of agarose gels. I. Rheological and fracture properties. Food Hydrocolloids 2006, 20:184-195.
2. Bayarri S., Durán L., Costell E. Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels. International Dairy Journal 2003, 13:643-653.
3. Boland A.B., Buhr K., Giannouli P., Ruth S.M.v. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chemistry 2004, 86:401-411.
4. Bourne M.C. Practice of objective texture measurement. Food texture and viscosity: Concept and measurement 2002, 189-234. Academic Press, San Diego. Second ed. M.C. Bourne (Ed.).
5. 2 concentration on the structure of heat-set bovine serum albumin gels at pH 7. Biomacromolecules 2005, 6:2157-2163.
6. Donato L., Garnier C., Novales B., Durand S., Doublier J.-L. Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions. Biomacromolecules 2005, 6:374-385.
7. Easa A.M., Hill S.E., Mitcheel J.R., Taylor A.J. Bovine serum albumin gelation as a result of Maillard reaction. Food Hydrocolloids 1996, 10:199-202.
8. Engelen L., Bilt A.V.D. Oral physiology and texture perception of semisolids. Journal of Texture Studies 2008, 39:83-113.
9. Gekko K., Li S., Makino S. Competing effect of polyols on the thermal stability and gelation of soy protein. Bioscience, Biotechnology, and Biochemistry 1999, 63(12):2208-2211.
10. Gibson W. Gellan gum. Thickening and gelling agents for food 1992, 227-249. Blackie Academic & Professional, London. A. Imeson (Ed.).
11. Glicksman M. Gelatin. Gum technology in the food industry 1969, 359-397. Academic Press, New York. M. Glicksman (Ed.).
12. Glicksman M. Starches. Gum technology in the food industry 1969, 274-333. Academic Press, New York. M. Glicksman (Ed.).
13. Huang M., Kennedy J.F., Li B., Xu X., Xie B.J. Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study. Carbohydrate Polymers 2007, 69:411-418.
14. Janssen A.M., Pijpekamp A.M.v.d., Labiausse D. Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception. Food Hydrocolloids 2009, 23:795-805.
15. Jones R.R., Steffe J.F., Harte J.B. Sensory firmness scale based on gelatin gels. Journal of Texture Studies 2003, 33:543-558.
16. Kapri A., Bhattacharya S. Gelling behaviour of rice flour dispersions at different concentrations of solids and time of heating. Journal of Texture Studies 2008, 39:231-251.
17. Koliandris A., Lee A., Ferry A.-L., Hill S., Mitchell J. Relationship between structure of hydrocolloid gels and solutions and flavour release. Food Hydrocolloids 2008, 22:623-630.
18. Lau M.H., Tang J., Paulson A.T. Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International 2000, 33:665-671.
19. Ledward D.A. Gelatin. Handbook of hydrocolloids 2000, 67-86. CRC Press, Boca Raton. P.A. Williams, G.O. Philips (Eds.).
20. Mao R., Tang J., Swanson B.G. Water holding capacity and microstructure of gellan gels. Carbohydrate Polymers 2001, 46:365-371.
21. Nussinovitch A. Gellan gum. Hydrocolloid applications gum technology in the food and other industries 1997, 63-82. Blackie Academic & Proffesional, London. A. Nussinovitch (Ed.).
22. Olsson C., Langton M., Hermansson A.-M. Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems. Food Hydrocolloids 2002, 16:477-488.
23. Pons M. Instrumental texture profile analysis with particular reference to gelled systems. Journal of Texture Studies 1996, 27:597-624.
24. Preetha A., Banerjee R. Comparison of artificial saliva substitutes. Biomaterials, Artificial Cells, and Artificial Organs 2005, 18(2):178-186.
25. Renard D., Velde F.v.d., Visschers R.W. The gap between food gel structure, texture and perception. Food Hydrocolloids 2006, 20:423-431.
26. Silva J.A.L.d., Rao M.A. Rheological behaviour of food gel systems. Rheology of fluid and semisolid foods: Principles & applications 1999, 319-368. Aspen Publishers, Gaithersburg. M.A. Rao (Ed.).
27. Sworn G. Gellan gum. Handbook of hydrocolloids 2000, 117-135. CRC Press, Boca Raton. P.A. Williams, G.O. Philips (Eds.).
28. Takahashi J., Nakazawa F. Palatal pressure patterns of gelatin gels in the mouth. Journal of Texture Studies 1991, 22:1-11.
29. van den Berg L., van Vliet T., van der Linden E., van Boekel M.A.J.S., van de Velde F. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure. Food Hydrocolloids 2007, 21(5-6):961-976.
30. Veerman C., Sagis L.M.C., Heck J., Linden E.v.d. Mesostructure of fibrillar bovine serum albumin gels. International Journal of Biological Macromolecules 2003, 31:139-146.
31. Williams P.A., Philips G.O. The use of hydrocolloids to improve food texture. Texture in food volume 1: Semi-solid foods 2003, Vol. 1:251-274. Woodhead Publishing Limited, Cambridge.