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

Journal of Food Engineering

Volumn 126, Issue , 2014, Pages 48-55

  Bi, Chong Hao ^a   Li, Dong ^a   Wang, Li Jun ^a   Gao, Fei ^a   Adhikari, Benu ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Acid induced gel; Fractal dimension; Gel strength; High shear homogenization; Rheology; Soy protein isolate

Indexed keywords

DISPERSIONS; ELASTICITY; FRACTAL DIMENSION; GELS; MICROSTRUCTURE; PROTEINS; RHEOLOGY; STRUCTURE (COMPOSITION);

FRACTAL CHARACTERISTICS; FREQUENCY DEPENDENCE; GEL STRENGTHS; HIGH SHEAR HOMOGENIZATIONS; NETWORK STRUCTURES; POLYDISPERSITY INDICES; RHEOLOGICAL PROPERTY; SOY PROTEIN ISOLATES;

SHEAR FLOW;

GLYCINE MAX;

EID: 84888871631     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.10.040     Document Type: Article

References (23)

1. C.H. Bi, D. Li, L.J. Wang, and B. Adhikari Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength Carbohydrate Polymers 92 1 2013 98 105
2. C.H. Bi, D. Li, L.J. Wang, Y. Wang, and B. Adhikari Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology Carbohydrate Polymers 92 1 2013 1151 1158
3. B. Brocart, P.A. Tanguy, C. Magnin, and J. Bousquet Design of in-line emulsification processes for water-in-oil emulsions Journal Dispersion Science Technology 23 2002 45 53 (Pubitemid 34781167)
4. S. Chodankar, V.K. Aswal, P.A. Hassan, and A.G. Wagh Effect of pH and protein concentration on rheological and structural behavior of temperature-induced bovine serum albumin gels Journal of Macromolecular Science, Part B: Physics 49 4 2010 658 668
5. L. Fradette, B. Brocart, and P.A. Tanguy Comparison of mixing technologies for the production of concentrated emulsions Chemical Engineering Research and Design 85 11 2007 1553 1560 (Pubitemid 350187244)
6. J.P. Gingras, L. Fradette, P. Tanguy, and E. Jorda Concentrated bitumen-in-water emulsification in coaxial mixers Industrial and Engineering Chemistry Research 46 6 2007 1818 1825 (Pubitemid 46473462)
7. J.P. Gingras, L. Fradette, P. Tanguy, and J. Bousquet In-line bitumen emulsification using static mixers Industrial and Engineering Chemistry Research 46 8 2007 2618 2627 (Pubitemid 46652799)
8. A. Hernandez, and F.M. Harte Manufacture of acid gels from skim milk using high-pressure homogenization Journal of Dairy Science 91 10 2008 3761 3767
9. S. Ikeda, E.A. Foegeding, and T. Hagiwara Rheological study on the fractal nature of the protein gel structure Langmuir 15 25 1999 8584 8589 (Pubitemid 129660352)
10. M. Kobayashi, N. Hiura, and K. Matsuda Isolation of enzymes from polyacrylamide disk gels by a centrifugal homogenization method Analytical Biochemistry 145 2 1985 351 353 (Pubitemid 15100963)
11. K.R. Kuhn, Â.L.F. Cavallieri, and R.L. da Cunha Cold-set whey protein gels induced by calcium or sodium salt addition International Journal of Food Science and Technology 45 2 2010 348 357
12. K. Liu Expanding soybean food utilization Food Technology 54 2000 46 58
13. T. Nagano, and M. Tokita Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: magnesium chloride-induced gels Food Hydrocolloids 25 7 2011 1647 1654
14. D. Oakenfull Gelling agents CRC Critical Reviews in Food Science and Nutrition 26 1987 1 25
15. M.M. Ould Eleya, S. Ko, and S. Gunasekaran Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels Food Hydrocolloids 18 2 2004 315 323
16. M.A. Rao Rheology of Fluid and Semisolid Foods: Principles and Applications 1999 Aspen Publishers
17. J.L. Salager, A. Forgiarini, L. Marquez, A. Pena, A. Pizzino, M.P. Rodriguez, and M. Rondon-Gonzalez Using emulsion inversion in industrial processes Advances in Colloid and Interface Science 108-109 2004 259 272
18. M. Serra, A.J. Trujillo, B. Guamis, and V. Ferragut Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk Food Hydrocolloids 23 1 2009 82 91
19. A.M. Shi, L.J. Wang, D. Li, and B. Adhikari Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and creep properties Carbohydrate Polymers 96 2 2013 602 610
20. B. Suvendu, and J. Rashmi Gelling behavior of defatted soybean flour dispersions due to microwave treatment: textural, oscillatory, microstructural and sensory properties Journal of Food Engineering 78 4 2007 1305 1314
21. A.K. van der Vegt From polymers to plastics Vereniging voor Studie-en Studentenbelangen te Delft 2006 115 132
22. R. Vreeker, L.L. Hockstra, D.C. den Boer, and W.G.M. Agterof Fractal aggregation of whey proteins Food Hydrocolloids 6 5 1992 423 435
23. Y. Wang, D. Li, L.-J. Wang, M. Wu, and N. Özkan Rheological study and fractal analysis of flaxseed gum gels Carbohydrate Polymers 86 2 2011 594 599