Publications by authors named "Jinnuo Cao"

Article Synopsis
  • * Increasing the palm oil phase led to larger particles in the double emulsions and reduced the gels' cohesiveness, indicating a looser structure.
  • * Higher concentrations of soy protein resulted in a denser gel network and increased hardness, demonstrating that adjusting water and oil ratios can significantly enhance DEG properties.
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  • - Food gel is a macromolecular biopolymer known for its viscoelastic properties and ability to retain water, primarily created from protein and polysaccharides.
  • - Calcium ions enhance gelation by interacting with the gel matrix, improving texture and rheological attributes like hardness and viscosity, which expands the uses of food gels.
  • - The review discusses how calcium induces gelation in various systems, factors affecting gel properties, and the challenges and applications of these gels in the food industry.
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  • * Connective tissue, which is crucial for the tenderness and texture of meat, has not been thoroughly explored in developing realistic plant-based options, leading to a focus on plant-based connective tissues (PBCT).
  • * The study discusses using hydrogels, which can mimic some properties of animal connective tissues, and emphasizes the need to enhance their mechanical and structural characteristics through various materials and techniques.
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  • Connective tissue supports animal muscles in meat, but hydrogels made from ingredients like soybean protein and seaweed are being explored as better alternatives for texture and mouthfeel.
  • Increasing concentrations of seaweed powder (SP) and konjac glucomannan (KGM) enhanced the gel’s mechanical properties, making it significantly harder and more elastic.
  • Sensory tests indicated that gels with 2% SP and KGM had the highest acceptability and closely resembled real connective tissue, showcasing the potential of these materials for creating plant-based meat products.
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Article Synopsis
  • - The study looked into how adding sodium chloride (NaCl) affects the strength and stability of soybean protein isolate/curdlan emulsion gels, which can serve as fat substitutes but are prone to damage during freezing and thawing processes.
  • - Results indicated that low concentrations of NaCl enhanced the gels' hardness (from 259.33 g to 418.67 g) and water-holding capacity (from 90.59% to 93.18%), with 40 mM NaCl found to be optimal for maintaining freeze-thaw stability.
  • - Techniques like confocal laser scanning microscopy and Fourier-transform infrared spectroscopy revealed that NaCl influences protein interactions at the molecular level, affecting the gel's structural integrity and overall performance
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Composite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were investigated in terms of the proximate composition, lipid oxidation stability, technological characteristics, color, sensory attributes, texture, thermo-rheological behavior, and microstructure.

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The need for protein is increasing due to the rapid growth of the global population. However, conventional animal meat production has caused severe environmental, land usage, and other issues. Meat substitutes can provide consumers with a high-quality alternative to protein.

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This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W) and polysaccharide additions on protein-polysaccharide composite-based emulsion gels utilizing soybean protein isolate, palm oil and konjac glucomannan. The results of texture profile, rheological tests, microstructure observations, and oral tribology showed that basic emulsion structures and konjac glucomannan addition had significant effect on the emulsion gels' properties, while the impact of konjac glucomannan addition was stronger. W/O/W double emulsion gels (DEG) exhibited lower oral friction coefficients and obtained higher scores for oiliness and juiciness during the sensory evaluation.

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Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues.

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Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives.

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Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest.

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Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content.

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This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO supplemented with different SPS and KGM concentrations. The texture profile analysis (TPA) results indicated that the hardness, cohesiveness, and chewiness of the samples improved significantly after appropriate SPS and KGM addition.

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Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes during cooling and heating processes. Higher proportion of SP resulted in lower swelling power.

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In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of protein and konjac flour addition on the gel system of the mixed emulsion were explored.

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Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean.

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