Sucrose release from polysaccharide gels

Food and Function

Volumn 7, Issue 5, 2016, Pages 2130-2146

  Nishinari, Katsuyoshi ^a   Fang, Yapeng ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAE; POLYSACCHARIDES; SUGAR (SUCROSE);

AGAR SOLUTION; FLAVOUR RELEASE; FUTURE RESEARCH DIRECTIONS; MESH SIZE; PROCESSING METHOD; QUIESCENT CONDITIONS; SOLID FOOD;

GELS;

AGAR; BACTERIAL POLYSACCHARIDE; GELLAN; POLYSACCHARIDE; SEPHAROSE; SUCROSE; WATER;

CHEMISTRY; ELASTICITY; FLOW KINETICS; FOOD HANDLING; GEL; HEATING; HYDRODYNAMICS; KINETICS; MECHANICS; STRUCTURE ACTIVITY RELATION; SURFACE PROPERTY;

AGAR; ELASTICITY; FOOD HANDLING; GELS; HEATING; HYDRODYNAMICS; KINETICS; MECHANICAL PHENOMENA; POLYSACCHARIDES; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SEPHAROSE; STRUCTURE-ACTIVITY RELATIONSHIP; SUCROSE; SURFACE PROPERTIES; WATER;

EID: 84971299634     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c5fo01400j     Document Type: Review

References (85)

1. J. L. H. C. Busch F. Y. S. Yong S. M. Goh Trends Food Sci. Technol. 2013 29 21 34
2. K. Nishinari J. Home Econ. Jpn. 2014 65 245 256 (in Japanese)
3. K. Nishinari J. Jpn. Soc. Taste Technol. 2014 13 18 28 (in Japanese)
4. K. Nishinari Food Chem. 2014 2014-8 32 39 in Japanese)
5. K. Nishinari, Viscoelasticity of gels, in Science and Technology Handbook of Gels, ed., Y. Nakano, NTS Publisher, Tokyo Japan, 2014d, pp. 271-279 (in Japanese)
6. C. Salles M. C. Chagnon G. Feron E. Guichard H. Laboure M. Morzel E. Semon A. Tarrega C. Yven Crit. Rev. Food Sci. Nutr. 2011 51 67 90
7. M. Stieger F. van de Velde Curr. Opin. Colloid Interface Sci. 2013 18 334 348
8. K. Nishinari, Food hydrocolloids in Japan, in Gums and Stabilisers for the Food Industry 4, ed., G. O. Phillips, D. J. Wedlook, and, P. A. Williams, IRL Press, Oxford, UK, 1988, pp. 373-390
9. A. Shimada K. Hatae A. Shimada J. Home Econ. Jpn. 1990 41 137 142
10. T. Matsuhashi, Agar, in Food Gels, ed., P. Harris, Elsevier, London, 1990, pp. 1-51
11. S. Hirase Bull. Chem. Soc. Jpn. 1957 30 75 79
12. R. Takahashi M. Hirashima Y. Tanita K. Nishinari Nippon Shokuhin Kagaku Kogaku Kaishi 2009 56 591 599 (in Japanese with English summary and figure captions)
13. E. R. Morris, Rheological and organoleptic properties of food hydrocolloids, in Food Hydrocolloids-Structures, Properties, and Functions, ed., K. Nishinari, and, E. Doi, Plenum Press, New York, USA, 1994, pp. 201-210
14. R. Clark, Influence of hydrocolloids on flavour release and sensory-instrumental correlations, in Gums and Stabilisers for the Food Industry 12, ed., P. A. Williams, and, G. O. Phillips, Royal Society of Chemistry, Cambridge, UK, 2002, pp. 217-225
15. R. M. Pangborn B. Lundgren J. Texture Stud. 1977 8 463 472
16. J. B. Hutchings P. J. Lillford J. Texture Stud. 1988 19 103 115
17. K. Yamazaki E. Kato J. Home Econ. Jpn. 1957 8 242 245 (in Japanese)
18. K. Nagasaka S. Taneya Nippon Shokuhin Kagaku Kogaku Kaishi 1996 43 1176 1182 (in Japanese with English summary and figure captions)
19. P. Dejimek and P. Walstra, The syneresis of rennet-coagulated curd, in " Cheese: Chemistry, Physics and Microbiology", 3rd Ed.-Vol. 1: General Aspects, Elsevier Ltd, Amsterdam, 2004
20. K. Nagasaka S. Taneya Nippon Shokuhin Kagaku Kogaku Kaishi 2000 47 670 678 (in Japanese with English summary and figure captions)
21. K. Nishinari H. Horiuchi Jpn. J. Appl. Phys. 1977 16 1127 1133
22. K. Nishinari H. Horiuchi K. Ishida K. Ikeda M. Date E. Fukada Nippon Shokuhin Kogyo Gakkaishi 1980 27 227 233 (in Japanese with English summary and figure captions)
23. Y. Nitta S. Ikeda K. Nishinari Int. J. Biol. Macromol. 2006 38 145 147
24. K. S. Hossain K. Nishinari Prog. Colloid Polym. Sci. 2009 136 177 186
25. M. Mellema P. Walstra J. H. J. van Opheusden T. van Vliet Adv. Colloid Interface Sci. 2002 98 25 50
26. J. Choi D. S. Horne J. A. Lucey J. Dairy Sci. 2015 98 5955 5966
27. K. Nishinari, Y. Nitta, E. Miyoshi, S. Ikeda and T. Takaya, Helix-coil transition in thermoreversible gels, in Gums and Stabilisers for the Food Industry 11, ed., P. A. Williams, and, G. O. Phillips, Royal Society of Chemistry, Cambridge, UK, 2001, pp. 85-94
28. S. Boral A. Saxena H. B. Bohidar Int. J. Biol. Macromol. 2010 46 232 236
29. I. Kaneda S. Iwasaki Rheol. Acta 2015 54 437 443
30. P. Aymard D. R. Martin K. Plucknett T. J. Foster A. H. Clark I. T. Norton Biopolymers 2001 59 131 144
31. M. Watase K. Nishinari T. Hatakeyama Food Hydrocolloids 1988 2 427 438
32. K. Nishinari M. Watase K. Kohyama N. Nishinari S. Koide K. Ogino D. Oakenfull P. A. Williams G. O. Phillips Polym. J. 1992 24 871 877
33. K. Nishinari, M. Watase, P. A. Williams and G. O. Phillips, Adv Experimental Med Biol, Water Relationships in Foods, ed., H. Levine, and, L. Slade, Plenum Press, New York, USA, 1991, vol. 302, pp. 235-249
34. S. Bayarri I. Rivas E. Costell L. Duran Food Hydrocolloids 2001 15 67 73
35. Z. Wang K. Yang T. Brenner H. Kikuzaki K. Nishinari Food Hydrocolloids 2014 36 196 203
36. K. Yang Z. Wang T. Brenner H. Kikuzaki Y. Fang K. Nishinari Food Hydrocolloids 2015 43 100 106
37. J. Chen Food Hydrocolloids 2009 23 1 25
38. K. Kohyama J. Texture Stud. 2015 46 138 151
39. C. J. A. M. Keetels T. van Vliet P. Walstra Food Hydrocolloids 1996 10 355 362
40. K. Yang Z. Wang T. Brenner H. Kikuzaki Y. Fang K. Nishinari Food Hydrocolloids 2015 43 132 135
41. K. Nakamura E. Shinoda M. Tokita Food Hydrocolloids 2001 15 247 252
42. V. Normand P. Aymard D. L. Lootens E. Amici K. P. Plucknett W. J. Frith Carbohydr. Polym. 2003 54 83 95
43. S. Kawai Y. Nitta K. Nishinari J. Chem. Phys. 2008 128 134903
44. I. Fernandez-Farres I. T. Norton Food Hydrocolloids 2015 45 186 195
45. K. Nishinari S. Koide K. Ogino J. Phys. 1985 46 793 797
46. G. Savary E. Guichard J.-L. Doublier N. Cayot C. Moreau J. Agric. Food Chem. 2006 54 665 671
47. T. Mahawanich S. J. Schmidt Food Chem. 2004 84 169 179
48. N. Russ B. I. Zielbauer K. Koynov T. A. Vilgis Food Hydrocolloids 2014 41 44 52
49. M. Djabourov, K. Nishinari and S. B. Ross-Murphy, Physical Gels from Biological and Synthetic Polymers, Cambridge University Press, 2013, ch. 3
50. S. Maurer A. Junghans T. A. Vilgis Food Hydrocolloids 2012 29 298 307
51. V. Evageliou R. K. Richardson E. R. Morris Carbohydr. Polym. 2000 42 261 272
52. K. Nishinari M. Watase P. A. Williams G. O. Phillips J. Agric. Food Chem. 1990 38 1188 1193
53. K. Holm K. Wendin A.-M. Hermansson Food Hydrocolloids 2009 23 2388 2393
54. A. C. Mosca F. van de Velde J. H. F. Bult M. A. J. S. van Boekel M. Stieger Food Hydrocolloids 2015 43 794 802
55. M. Deszczynski S. Kasapis J. R. Mitchell Carbohydr. Polym. 2003 53 85 93
56. M. Watase K. Nishinari P. A. Williams G. O. Phillips J. Agric. Food Chem. 1990 38 1181 1187
57. K. Nishinari M. Watase E. Miyoshi T. Takaya D. Oakenfull Food Technol. 1995 49 90 96
58. K. Nishinari, M. Takemasa, H. Zhang and R. Takahashi, in Comprehensive glycoscience, ed., J. P. Kamerling, Elsevier, 2007, vol. 2, pp. 614-652
59. K. Nishinari S. Koide P. A. Williams G. O. Phillips J. Phys. 1990 51 1759 1768
60. D. Oakenfull A. Scott Food Hydrocolloids 1986 l 163 175
61. E. Miyoshi T. Takaya K. Nishinari Polym. Gels Networks 1998 6 273 290
62. J.-X. Xiong J. Narayanan X.-J. Liu T. K. Chong S. B. Chen T.-S. Chung J. Phys. Chem. 2005 109 5638 5643
63. B. Dai S. Matsukawa Carbohydr. Res. 2013 365 38 45
64. H. Uedaira M. Ikura H. Uedaira Bull. Chem. Soc. Jpn. 1989 62 1 4
65. M. Grassi C. Sandolo D. Perin T. Coviello R. Lapasin G. Grassi Molecules 2009 14 3003 3017
66. M. A. Kabayama D. Patterson Can. J. Chem. 1958 36 563 571
67. H. Uedaira, Hydrogels and water, in Science of Food Hydrocolloids, ed., K. Nishinari, and, T. Yano, Asakura Shoten, Tokyo, Japan, 1990, pp. 7-22 (in Japanese)
68. M. Mathlouthi C. Luu Carbohydr. Res. 1980 81 203 212
69. R. Giangiacomo Food Chem. 2006 96 371 379
70. S. Shimizu N. Matubayasi J. Phys. Chem. B 2014 118 13210 13216
71. R. Stenner N. Matubayasi S. Shimizu Food Hydrocolloids 2016 54 284 292
72. S. Shimizu Food Funct. 2015 6 3228 3235
73. K. Kohyama, F. Hayakawa, Y. Kazami and K. Nishinari, submitted to Food Hydrocolloids, 2015
74. H. L. Meiselman B. P. Halpern Physiol. Behav. 1973 11 713 716
75. K. M. M. Burseg S. Camacho J. Knoop J. H. F. Bult Physiol. Behav. 2010 101 726 730
76. S. M. Goh B. Leroux C. A. G. Groeneschild J. Busch J. Food Sci. 2010 75 S245 S249
77. G. Sala M. Stieger F. van de Velde Food Hydrocolloids 2010 24 494 501
78. G. Sala M. Stieger Food Hydrocolloids 2013 30 73 81
79. E. Costell M. Peyrolon L. Duran Food Sci. Technol. Int. 2000 6 495 498
80. A. B. Boland C. M. Delahunty S. M. van Ruth Food Chem. 2006 96 452 460
81. D. M. Small J. Prescott Exp. Brain Res. 2005 166 345 357
82. I. Gierczynski E. Guichard H. Laboure Flavour Fragrance J. 2011 26 141 152
83. J. Djordjevic R. J. Zatorre M. Jones-Gotman Exp. Brain Res. 2004 159 405 408
84. C. A. Lee Z. M. Vickers Food Qual. Pref. 2010 21 93 99
85. C. L. Lucak J. F. Delwiche Chemosens. Percept. 2009 2 32 39