Spreading experiments of granular paste droplets over a smooth and hydrophilic plate under vertical vibrations were performed. We show that applying vibrations tunes the spreading by changing the apparent viscosity of the paste and makes a Newtonian regime appear where R(t) ∝ t1/8. In this regime, the influence of the intensity of the vibrations, the diameter of the particles and the interstitial viscosity is investigated, and all experiments are rationalized by a lubrication Peclet number, in agreement with previous results from the literature.
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http://dx.doi.org/10.1039/c8sm01570h | DOI Listing |
Foods
January 2025
Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia.
Dietary fibre deficiency has been associated with various global health challenges. Starch, as a main component of many staple foods, is typically very low in fibre content. The primary aim of this research was to increase the dietary fibre and alter the physicochemical properties of some common and emerging starches (cassava, quinoa, and chickpea starch) using eco-friendly modifications.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China. Electronic address:
The objective of this study was to understand the microstructure, textural properties, and in-vitro starch digestibility of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch (CLWRS4). Pasting viscosity results showed that CLWRS4 granule had low swelling and high resistance to rupture during high-temperature steaming and frying. Scanning electron microscopic images showed that instant fried noodles prepared using wheat flours containing 20% and 40% CLWRS4 exhibited denser structure and lower porosity than their respective counterparts.
View Article and Find Full Text PDFCurr Res Food Sci
September 2024
Food Process Engineering, Wageningen University, Wageningen, Netherlands.
This research delves into understanding the effects of composition on the rheological response of multi-component food inks for 3D food printing. Accordingly, the motivation is to decouple the nutrient and water content effects on the rheology. We formulated inks by combining pea fractions with water and employing a water-holding-capacity based hydration method.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India; Institute of Chemical Technology, Jalna, India. Electronic address:
This study investigates the changes in physicochemical, functional, rheological, and structural characteristics of the amaranth seed starch upon atmospheric cold plasma exposure with the generation/input voltages of 170, 200, and 230 V for 5-15 min and its potential as a fat replacer in a model emulsion system (mayonnaise). The surface modification by cold plasma is expected to enhance the native amaranth starch characteristics. Plasma treatment reduced the amylose content to a minimum of 9.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea. Electronic address:
This study investigated the impact of annealing treatment and lipids (vegetable oils, such as palm, olive, and grapeseed oils) on the physicochemical and rheological properties of wheat starch. Annealing of wheat starch (WS, WS) under different temperatures (45 °C and 55 °C) and with added vegetable oil (WS-Oil, WS-Oil) were compared with untreated wheat starch (WS). Annealing at 45 °C resulted in slight changes in the physicochemical properties of starch.
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