Bulk and Interfacial Behavior of Potato Protein-Based Microgels.

This study aims to understand the bulk and interfacial performance of potato protein microgels. Potato protein (PoP) was used to produce microgels of submicrometer diameter via a top-down approach of thermal cross-linking followed by high-shear homogenization of the bulk gel. Bulk "parent" gels were formed at protein concentrations [PoP] = 5-18 wt %, which subsequently varied in their bulk shear elastic modulus (') by several orders of magnitude (1-100 kPa), ' increasing with increasing [PoP].

Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces.

This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels.

Understanding the mechanical performance of raw and cooked potato cells.

The micromechanics of individual potato cells comprising of cell wall and embedded native or gelatinised starch were explored. Micromanipulation can be used to compare cells of distinct strengths and study (bio)mechanical issues related to industrial processing (e.g.

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.

Two strategies were combined and applied in this study to achieve a desired structure and texture of gluten free crackers and to reduce the calorie content. The first strategy is increasing structural heterogeneity of crackers and doughs and a separated-dough method was developed. A butter dough and a water dough were prepared separately and mixed together and the influence of mixing time was investigated.

Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers.

The production of gluten free crackers is challenging because the formation of a gluten network is required. This study investigated the effects of psyllium seed husk powder (PSY), methylcellulose (MC), pregelatinised starch (PGS), and cold water swelling starch (CWSS) on gluten free crackers made of rice flour. The evaluations of pasting properties, dough rheological properties, textural properties, acoustic emissions, and structures were included in this study.

Mechanical properties of starch-filled alginate gel particles.

The aim of this work was to investigate the mechanical behaviour of alginate-based composite particles. Alginate gel beads with entrapped starch were used as the replicates of storage cells of plant tissue. Beads were formulated using different ratios of both ingredients and were produced using two methods, resulting in particles in the macro- and micro-scale size range.

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.

Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and principal component analysis. The generalised Maxwell model was applied to estimate the relaxation frequency of gluten free doughs. The addition of PSY has a complex influence on pasting viscosity at high temperature and an additional peak was observed.