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Effect of non-starch components in liangpi slurry on thermal and rheological properties of concentrated wheat starch gels.
Int J Biol Macromol
December 2024
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address:
Liangpi, a traditional Chinese cold skin noodle, primarily consists of wheat starch in a concentrated gel system. However, high-quality liangpi cannot be solely produced with pure wheat starch. The effects of endogenous non-starch components in liangpi slurry (LPS) on wheat starch properties were investigated by mixing LPS with wheat starch slurry (WSS) in various LPS/WSS ratios.
View Article and Find Full Text PDFEnhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides.
Int J Biol Macromol
December 2024
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China. Electronic address:
This work investigated the feasibility of employing soybean protein isolate nanoparticles (SPINPs) as emulsifiers and polysaccharides with different charge properties as thickeners to develop oil-in-water (O/W) Pickering emulsion gels 3D printing inks. The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase.
View Article and Find Full Text PDFEffect of the Ratio of Protein to Water on the Weak Gel Nonlinear Viscoelastic Behavior of Fish Myofibrillar Protein Paste from Alaska Pollock.
Gels
November 2024
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.
The linear and nonlinear rheological behaviors of fish myofibrillar protein (FMP) paste with 75%, 82%, and 90% moisture content were evaluated using small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) tests. SAOS revealed pastes with 75% and 82% moisture exhibited solid-like behavior, characterized by higher storage modulus (G') than loss modulus (G″), indicative of weak gel properties with a strong protein interaction. In contrast, the 90% moisture content showed more viscous behavior due to weakened protein-protein entanglements.
View Article and Find Full Text PDFThis paper discusses the generation of a novel periodic nonlinear error in homodyne interferometers due to geometric misalignments. These misalignments arise from cumulative assembly errors among the sensor head interior, target mirror, test platform, and detector, leading to dynamic misplacement of the measurement beam on the detector's surface. A physical model was developed to explain this error, focusing on the interference field produced by Gaussian beams under conditions of beam separation and inclined interference.
View Article and Find Full Text PDFInterplay between yielding, 'recovery', and strength of yield stress fluids for direct ink writing: new insights from oscillatory rheology.
Soft Matter
September 2024
School of Engineering and Materials Innovation Factory, University of Liverpool, UK.
Formulation design and rheology are critical for successful manufacturing direct ink writing (DIW), thus linking rheology and printability is a growing area of research amongst the DIW and rheology communities. This work provides an extensive rheological investigation into the material strength, yielding and 'recovery' properties of graphite (Gr)-hydrogel based formulations. Using state-of-the-art Large Amplitude Oscillatory Shear (LAOS) techniques, Fourier Transform (FT) rheology and sequence of physical process (SPP) analysis, and 3-step 'recovery' tests we provide new insights on the yielding phenomenon, energy transitions and microstructural changes that the formulations undergo.
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