Effect of fat hardness on large deformation rheology of emulsion-filled gels

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 299-310

  Oliver, Laura ^a,b   Scholten, Elke ^a,c   van Aken, George A ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Casein; Emulsion filled gels; Gelatin; Rheology; Solid fat; WPI

Indexed keywords

EID: 84908464941     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.031     Document Type: Article

References (41)

1. Alting A.C., Hamer R.J., de Kruif C.G., Visschers R.W. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocolloids 2003, 17(4):469-479.
2. Braudo Y.Y., Plashchina I.G., Kuz'mina N.S., Tolstoguzov V.B. Investigation of the flow of gelatin gels at various temperatures. Polymer Science U.S.S.R. 1974, 16(10):2599-2609.
3. Dickerson R.E., Geis I. The structure and action of proteins 1969, Harper and Row, New York.
4. Dickie R.A. On the modulus of particulate-filled composites: application of van der Poel's equation. Journal of Polymer Science: Polymer Physics Edition 1976, 14(11):2073-2082.
5. Dickinson E., Chen J. Heat-set whey protein emulsion gels: role of active and inactive filler particles. Journal of Dispersion Science and Technology 1999, 20(1-2):197-213.
6. Gribnau M.C.M. Determination of solid/liquid ratios of fats and oils by low-resolution pulsed NMR. Trends in Food Science & Technology 1992, 3(0):186-190.
7. Houzé G., Cases E., Colas B., Cayot P. Viscoelastic properties of acid milk gel as affected by fat nature at low level. International Dairy Journal 2005, 15(10):1006-1016.
8. Hu F.B., Stampfer M.J., Manson J.E., Rimm E., Colditz G.A., Rosner B.A., et al. Dietary fat intake and the risk of coronary heart disease in women. New England Journal of Medicine 1997, 337(21):1491-1499.
9. Kim K.H., Renkema J.M.S., van Vliet T. Rheological properties of soybean protein isolate gels containing emulsion droplets. Food Hydrocolloids 2001, 15(3):295-302.
10. Kris-Etherton P., Daniels S.R., Eckel R.H., Engler M., Howard B.V., Krauss R.M., et al. Summary of the scientific conference on dietary fatty acids and cardiovascular health: conference summary from the nutrition committee of the American Heart Association. Circulation 2001, 103(7):1034-1039.
11. Lefebvre-Cases E., Gastaldi E., Vidal V., Marchessau S., Lagaude A., Cuq J.L., et al. Identification of interactions among casein gels using dissociating chemical agents. Journal of Dairy Science 1998, 81(4):932-938.
12. Lewis T.B., Nielsen L.E. Dynamic mechanical properties of particulate-filled composites. Journal of Applied Polymer Science 1970, 14(6):1449-1471.
13. Luyten H., Ramaker M.G., van Vliet T. Fracture properties of starch gels. Gums and stabilizers for the food industry 1992, Vol. 6:101-107. IRL Press, Oxford.
14. Matsumura Y., Kang I., Sakamoto H., Motoki M., Mori T. Filler effects of oil droplets on the viscoelastic properties of emulsion gels. Food Hydrocolloids 1993, 7(3):227-240.
15. McClements D.J., Monahan F.J., Kinsella J.E. Effect of emulsion droplets on the rheology of whey protein isolate gels. Journal of Texture Studies 1993, 24(4):411-422.
16. Michon C., Cuvelier G., Relkin P., Launay B. Influence of thermal history on the stability of gelatin gels. International Journal of Biological Macromolecules 1997, 20(4):259-264.
17. Mor Y., Shoemaker C.F., Rosenberg M. Compressive properties of whey protein composite gels containing fractionated milkfat. Journal of Food Science 1999, 64(6):1078-1083.
18. Mor-Rosenberg Y., Shoemaker C.F., Rosenberg M. Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat. Food Hydrocolloids 2004, 18(1):153-166.
19. Pal R. Anew linear viscoelastic model for emulsions and suspensions. Polymer Engineering & Science 2008, 48(7):1250-1253.
20. Palierne J.F. Linear rheology of viscoelastic emulsions with interfacial tension. Rheologica Acta 1990, 29(3):204-214.
21. Ravnskov U. Is saturated fat bad?. Modern dietary fat intakes in disease promotion 2010, 109-119. Humana Press. F. De Meester, S. Zibadi, R.R. Watson (Eds.).
22. Ravnskov U. More discrepancies around saturated fat and cardiovascular diseases. Nutrition 2012, 28(6):713.
23. Rebinder P.A., Semenenko N.A. Use of the penetrating-cone method for the characterization of structure-mechanical properties of viscoplastic bodies. Doklady Akademii Nauk SSSR 1949, 64:835-838.
24. Ring S., Stainsby G. Filler reinforcement of gels. Progress in Food and Nutrition Science 1982, 6:355-361.
25. Roefs S.P.F.M., van Vliet T. Structure of acid casein gels 2. Dynamic measurements and type of interaction forces. Colloids and Surfaces 1990, 50(0):161-175.
26. Rogers M.A. Novel structuring strategies for unsaturated fats - meeting the zero-trans, zero-saturated fat challenge: a review. Food Research International 2009, 42(7):747-753.
27. Rosa P., Sala G., van Vliet T., van De Velde F. Cold gelation of whey protein emulsions. Journal of Texture Studies 2006, 37(5):516-537.
28. Sala G., van Aken G.A., Stuart M.A.C., van de Velde F. Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels. Journal of Texture Studies 2007, 38(4):511-535.
29. Sala G., van Vliet T., Stuart M.A.C., van Aken G.A., van de Velde F. Deformation and fracture of emulsion-filled gels: effect of oil content and deformation speed. Food Hydrocolloids 2009, 23(5):1381-1393.
30. Scott G.D., Kilgour D.M. The density of random close packing of spheres. Journal of Physics D: Applied Physics 1969, 2(6):863.
31. Smith J.C. Simplification of van der Poel's formula for the shear modulus of a particulate composite. Journal of Research of the National Bureau of Standard 1975, 79A(2):419-423.
32. Tornberg E., Granfeldt Y., Håkansson C. Acomparison of the interfacial behaviour of three food proteins adsorbed at air-water and oil-water interfaces. Journal of the Science of Food and Agriculture 1982, 33(9):904-917.
33. van Vliet T. Rheological properties of filled gels. Influence of filler matrix interaction. Colloid & Polymer Science 1988, 266(6):518-524.
34. van Vliet T. Mechanical properties of concentrated food gels. Food macromolecules and colloids 1995, 447-455. Royal Society of Chemistry, Cambridge, UK. E. Dickinson, D. Lorient (Eds.).
35. van Vliet T., Luyten H., Walstra P. Time dependent fracture behaviour of food. Food colloids and polymer, stability and mechanical properties 1993, Vol. 113:175-190. Royal Society of Chemistry, Cambridge.
36. van Vliet T., Roefs S.P.F.M., Zoon P., Walstra P. Rheological properties of casein gels. Journal of Dairy Research 1989, 56(03):529-534.
37. van Vliet T., Walstra P. Large deformation and fracture behaviour of gels. Faraday Discussions 1995, 101(0):359-370.
38. Veis A. The macromolecular chemistry of gelatin 1964, Academic Press, New York.
39. Willett W.C. Dietary fats and coronary heart disease. Journal of Internal Medicine 2012, 272(1):13-24.
40. Xiong Y.L., Kinsella J.E. Influence of fat globule membrane composition and fat type on the rheological properties of milk based composite gels. II. Results. Milchwissenschaft 1991, 46(4):207.
41. Yang X.I.N., Rogers N.R., Berry T.K., Foegeding E.A. Modeling the rheological properties of cheddar cheese with different fat contents at various temperatures. Journal of Texture Studies 2011, 42(5):331-348.