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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Modeling creep/recovery behavior of cold-set gels using different approaches

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Brito-Oliveira, Thais C. [1] ; Moraes, Izabel C. F. [1] ; Pinho, Samantha C. [1] ; Campanella, Osvaldo H. [2, 3]
Total Authors: 4
[1] Univ Sao Paulo, Sch Anim Sci & Food Engn, Dept Food Engn, Av. Duque Caxias Norte 225, Jd. Elite, BR-13635900 Pirassununga, SP - Brazil
[2] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH - USA
[3] Purdue Univ, Whistler Ctr Carbohydrate Res, W Lafayette, IN - USA
Total Affiliations: 3
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 123, FEB 2022.
Web of Science Citations: 1

This study aimed to characterize cold-set unfilled and emulsion-filled gels (EFG) of commercial soy protein isolate (SPI), with and without xanthan gum (XG) and locust bean gum (LBG), using creep/recovery tests. For this purpose, a comparative study of the data was developed using two different approaches:(1) the classical Burger's model and (2) a fractional derivative approach. The polysaccharides incorporation decreased the gels' creep compliance and increased the recovery rates. Systems with XG presented lower creep compliance and higher recovery capacity. EFG were stronger and exhibited higher elasticity than unfilled gels. Burger's model parameters allowed some comparisons among the systems, however, due to their lack of clear physical meanings they did not allow an in-depth discussion on the gels' properties. Besides, this model did not describe well recovery data as the fractional derivative approach, whose parameters with clearer physical meanings, allowed a more intuitive discussion about the characteristics of the gels. (AU)

FAPESP's process: 14/26106-2 - Curcumin encapsulated in lipid microparticles incorporated in filled gels: a study comparing cold-set protein gels and mixed protein-polysaccharide gels
Grantee:Thais Carvalho Brito Oliveira
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 16/03271-3 - Rheological characterization and mathematical modeling of cold-set mixed emulsion-filled gels produced with soy protein isolate and polysaccharides
Grantee:Thais Carvalho Brito Oliveira
Support Opportunities: Scholarships abroad - Research Internship - Master's degree