The interest of the food industry in the application of compounds with bioactive properties, such as the curcumin, can be justified by the tendency of the consumers to prefer healthy foods with a high sensory quality. Although its interesting characteristics, curcumin is not widely applied in food products due to its hydrophobicity and high instability in many food processing conditions. Such problems can be reduced by the encapsulation of this bioactive in solid lipid microparticles (SLM), which can protect the encapsulated compounds. . In somefoods, such as yogurts, fresh cheese, jellies, dairy desserts and other food gels, the incorporation of SLM is challenging, as the addition of large amounts of these particles can alter the consistency and the sensory quality of the products. In this context, there is the interest in the application of emulsion-filled gels, which can be obtained from stable emulsions by gelling the continuous phase, or from the aggregation of the emulsion droplets caused by heat treatment, acidification or enzymatic treatment. The description of the rheological characteristics of the systems, the degradation characteristics of the gels and the interactions among oil droplets and the gelled matrix is essential for the successful application of the emulsion-filled gels in food products, as this information can be used as analytical tools to develop basic knowledge about the structure of the food matrices and also help to explain some of their sensory characteristics. The main objective of thisproject is to develop the rheological characterization of cold-set cold-set mixed filled gels of soy protein isolate and different polysaccharides (xanthan gum - XG - and locust bean gum - LG). This research project includes the following steps: (i) rheological characterization of thegels by oscillatory tests (time sweep tests); (ii) rheological characterization of the gels by creep-recovery tests (v) mathematical modeling of the data obtained from therheological analysis.
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