Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopy.

Studying the phase behaviour of composite gels facilitates understanding of their structural and textural properties at low and intermediate levels of solids. In this work, the phase behaviour of a model system of agarose including various concentrations of canola oil was studied. This was pursued using a variety of techniques including SEM, FTIR, microDSC and dynamic oscillation in-shear.

Structural variation in gelatin networks from low to high-solid systems effected by honey addition.

Honey is a biologically active material functioning antibacterial, anti-inflammation and immune responses that enhance wellbeing. This research aims to record and rationalise the structural properties of honey as part of a convenient delivery system in the presence of gelatin that provides the structuring matrix. In doing so, we employ dynamic oscillation in-shear, micro and modulated DSC, WAXD, FTIR and ESEM.

Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat.

Development of malodourous compounds, hexanal and -vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and p-coumaric acid interactions following thermal treatment.

The molecular nature of interactions between β-casein and p-coumaric acid was studied following exposure of their solutions to ultra-high temperature (UHT at 145 °C). Interactions were characterised by employing multi-spectroscopic methods, molecular docking and quantum mechanics calculations. FTIR demonstrates that the ligand lies in the vicinity of the protein, hence inverting the absorbance spectrum of the complex.

Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage.

Background: Nowadays there is a growing demand for nutritionally balanced breakfast beverages enriched with functional ingredients including wholegrain oat, which is rich in phenolic acids. Such beverages typically contain added food ingredients (e.g.

Calcium chloride effects on the glass transition of condensed systems of potato starch.

The effect of calcium chloride on the structural properties of condensed potato starch undergoing a thermally induced glass transition has been studied using dynamic mechanical analysis and modulated differential scanning calorimetry. Extensive starch gelatinisation was obtained by hot pressing at 120°C for 7 min producing materials that covered a range of moisture contents from 3.7% w/w (11% relative humidity) to 18.

Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii.

This work investigates the effect of whey protein agglomeration on the survivability of Saccharomyces boulardii within spray dried microcapsules. It attempts to go beyond phenomenological observations by establishing a relationship between physicochemical characteristics of the polymeric matrix and its effect on probiotic endurance upon spray drying. It is well known that this type of thermal shock has lethal consequences on the yeast cells.

Phase behaviour of gelatin/polydextrose mixtures at high levels of solids.

This investigation focuses on understanding the phase behaviour of gelatin when mixed with polydextrose (co-solute) primarily at high solid concentrations. The experimental work was carried out using small deformation dynamic oscillation in shear, modulated differential scanning calorimetry, Fourier transform infrared spectroscopy, wide angle X-ray diffraction and environmental scanning electron microscopy. A progression in the mechanical strength and thermal stability of the gelatin network was observed with the addition of polydextrose to the system.

Investigation on the phase behaviour of gelatin/agarose mixture in an environment of reduced solvent quality.

Investigation on the phase behaviour of a biopolymer mixture has been performed using 7.5% (w/w) gelatin and 1.5% (w/w) agarose in the presence of variable amounts of polydextrose as the co-solute from low to high levels of total solids.

Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin.

Co-solute requirements for high methoxy pectin gelation were observed by the addition of glucose syrup and polydextrose at concentrations varying from 50% to 78% (w/w). Pectin content was fixed at 2% (w/w) in formulations. Studies from small deformation dynamic oscillation in shear, modulated differential scanning calorimetry and environmental scanning electron microscopy are reported.

Networks of polysaccharides with hydrophilic and hydrophobic characteristics in the presence of co-solute.

The present investigation deals with the changing network morphology of agarose and high methoxy pectin when mixed with polydextrose as co-solute at concentrations varying up to high level of solids. Thermomechanical analysis and micro-imaging were performed using small deformation dynamic oscillation in shear, modulated differential scanning calorimetry and environment scanning electron microscopy. Fourier transform infrared spectroscopy and wide angle X-ray diffraction were practised to examine the nature of interactions between polymer and co-solute, and the extent of amorphicity of preparations.