Show simple item record

dc.contributor.authorLu, Xu
dc.contributor.authorSu, Han
dc.contributor.authorGuo, Juanjuan
dc.contributor.authorTu, Jinjin
dc.contributor.authorLei, Yi
dc.contributor.authorZeng, Shaoxiao
dc.contributor.authorChen, Yingtong
dc.contributor.authorMiao, Song
dc.contributor.authorZheng, Baodong
dc.date.accessioned2020-01-06T09:35:12Z
dc.date.available2020-01-06T09:35:12Z
dc.date.issued2019-05-16
dc.identifier.citationLu X, Su H, Guo J, Tu J, Lei Y, Zeng S, Chen Y, Miao S, Zheng B. Rheological Properties and Structural Features of Coconut Milk Emulsions Stabilized with Maize Kernels and Starch. Food Hydrocolloids 2019;96:385-395; doi https://doi.org/10.1016/j.foodhyd.2019.05.027.en_US
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/11019/1844
dc.descriptionpeer-revieweden_US
dc.description.abstractIn this study, maize kernels and starch with different amylose contents at the same concentration were added to coconut milk. The nonionic composite surfactants were used to prepare various types of coconut milk beverages with optimal stability, and their fluid properties were studied. The steady and dynamic rheological property tests show that the loss modulus (G″) of coconut milk is larger than the storage modulus (G′), which is suitable for the pseudoplastic fluid model and has a shear thinning effect. As the droplet size of the coconut milk fluid changed by the addition of maize kernels and starch, the color intensity, ζ-potential, interfacial tension and stability of the sample significantly improved. The addition of the maize kernels significantly reduced the size of the droplets (p < 0.05). The potential values of zeta (ζ) and the surface tension of the coconut milk increased. Based on the differential scanning calorimetry (DSC) measurement, the addition of maize kernels leads to an increase in the transition temperature, especially in samples with a high amylose content. The higher transition temperature can be attributed to the formation of some starches and lipids and the partial denaturation of proteins in coconut milk, but phase separation occurs. These results may be helpful for determining the properties of maize kernels in food-containing emulsions (such as sauces, condiments, and beverages) that achieve the goal of physical stability.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Hydrocolloids;Vol. 96
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectCoconut milken_US
dc.subjectStarchen_US
dc.subjectMaizeen_US
dc.subjectAmyloseen_US
dc.subjectEmulsionen_US
dc.subjectStabilityen_US
dc.titleRheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starchen_US
dc.typeArticleen_US
dc.embargo.terms2020-05-16en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.foodhyd.2019.05.027
dc.contributor.sponsorChina-Ireland International Cooperation Centre for Food Material Science and Structure Designen_US
dc.contributor.sponsorFujian Agriculture and Forestry Universityen_US
dc.contributor.sponsorFujian Province Universityen_US
dc.contributor.sponsorGrantNumberKXGH17001en_US
dc.contributor.sponsorGrantNumberCXZX2018069en_US
dc.contributor.sponsorGrantNumber2012-03en_US
dc.contributor.sponsorGrantNumbercxtd12009en_US
dc.source.volume96
dc.source.beginpage385-395


Files in this item

Thumbnail
Name:
Rheological-Properties-and-Str ...
Size:
2.116Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States