The melting of glucose.

Several sugars are known to undergo a spontaneous liquefaction below their reputed melting point (T), but the origin of this apparent melting is not yet clearly understood. In this paper we address this puzzling behavior in the particular case of the crystalline forms of glucose: Gα and Gβ, involving respectively the glucose-α and glucose-β anomers. We show in particular that the spontaneous melting below their reputed melting point T (∼151 °C for Gα and ∼156 °C for Gβ) corresponds to a horizontal displacement of the system in the eutectic phase diagram of the anomeric mixture glucose-α / glucose-β.

Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributes.

Pea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study's aim was thus to identify the main phytochemicals in pea-based samples and to examine associations with sensory attributes.

Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools.

Pea protein isolates are a source of high-quality plant proteins. However, from a sensory perspective, they are usually described as having strong beany and bitter notes, which arise from a complex mixture of volatiles, phytochemicals, and peptides. The aim of this study was to identify the main peptides in isolates and examine their correlations with sensory perceptions.

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions.

The food industry is focused on developing plant-based foods that incorporate pea protein isolates. However, these ingredients are often described as having persistent beany, bitter, and astringent notes, which can decrease the desirability of the resulting foods. These perceptions are rooted in the complex composition of volatile and non-volatile compounds in foods.

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods.

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions.

Multiscale Structure of Starches Grafted with Hydrophobic Groups: A New Analytical Strategy.

Starch, an abundant and low-cost plant-based glucopolymer, has great potential to replace carbon-based polymers in various materials. In order to optimize its functional properties for bioplastics applications chemical groups need to be introduced on the free hydroxyl groups in a controlled manner, so an understanding of the resulting structure-properties relationships is therefore essential. The purpose of this work was to study the multiscale structure of highly-acetylated (degree of substitution, 0.

Robustness of Controlled Release Tablets Based on a Cross-linked Pregelatinized Potato Starch Matrix.

The aim of this study was to evaluate the potential of a cross-linked pregelatinized potato starch (PREGEFLO® PI10) as matrix former for controlled release tablets. Different types of tablets loaded with diprophylline, diltiazem HCl or theophylline were prepared by direct compression of binary drug/polymer blends. The drug content was varied from 20 to 50%.

How does temperature govern mechanisms of starch changes during extrusion?

Potato and pea starches were processed on a twin-screw extruder under various moisture and thermomechanical conditions, chosen to keep material temperature T close to starch melting temperature, T, whilst avoiding die expansion. Extruded rods were analysed by asymmetrical flow field flow fractionation coupled with light scattering, X-ray diffraction, DSC, and light microscopy with image analysis. Molar mass of extruded materials decreased more for potato than for pea starch, when specific mechanical energy SME increased, likely because of larger amylopectin sensitivity to shear.

The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing.

The annealing behaviour of a spray-dried maltodextrin was investigated by differential scanning calorimetry. Special attention was paid to the effect of temperature and humidity on the annealing process. Comparison was also made with the glassy state of the same compound prepared by various cooling processes.