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dc.contributor.authorLin, Duanquan
dc.contributor.authorKelly, Alan L.
dc.contributor.authorMaidannyk, Valentyn
dc.contributor.authorMiao, Song
dc.date.accessioned2021-06-16T11:15:17Z
dc.date.available2021-06-16T11:15:17Z
dc.date.issued2020-11
dc.identifier.citationD. Lin, A. L. Kelly, V. Maidannyk, S. Miao, Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation, Food Hydrocolloids, Volume 108, 2020, https://doi.org/10.1016/j.foodhyd.2020.105998en_US
dc.identifier.urihttp://hdl.handle.net/11019/2447
dc.descriptionpeer-revieweden_US
dc.description.abstractThe aim of this study was to investigate the influence of concentrations of sodium alginate (0.5%–1.5% in the water phase of an emulsion), soy protein isolate (SPI, 0.5%–2.0% in the water phase) and oil phase (10%–40% in the emulsion) on the properties (including water loss, shrinkage, morphological, elastic, and structural properties) of emulsion gel beads during gelation (0–30 min). Gel beads were prepared with external gelation by dropping emulsions into CaCl2 solutions using pipettes. The Young's modulus of emulsion gel beads kept increasing during gelation before reaching a plateau accompanied by syneresis (i.e., water loss), shrinkage, and structural tightening. SPI absorbed at the surface of oil droplets could prevent re-coalescence of droplets during gelation. Additionally, increasing concentrations of sodium alginate and oil increased the Young's modulus of gel beads. Water loss decreased with increasing contents of alginate, SPI and oil, and shrinkage could be diminished by increasing alginate and oil contents.en_US
dc.description.sponsorshipChina Scholarship Council
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesFood Hydrocolloids;108
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectAlginateen_US
dc.subjectElastic propertyen_US
dc.subjectEmulsion gel beaden_US
dc.subjectMicrostructureen_US
dc.subjectShrinkageen_US
dc.subjectSoy protein isolatesen_US
dc.titleEffect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelationen_US
dc.typeArticleen_US
dc.embargo.terms2021/05/08en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2020.105998
dc.contributor.sponsorChina Scholarship Councilen_US
dc.contributor.sponsorGrantNumber201708350111en_US
dc.source.volume108
dc.source.beginpage105998
refterms.dateFOA2021-05-08T00:00:00Z
dc.source.journaltitleFood Hydrocolloids


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