| Texto completo | |
| Autor(es): |
Brito-Oliveira, Thais C.
[1]
;
Moraes, Izabel C. F.
[1]
;
Pinho, Samantha C.
[1]
;
Campanella, Osvaldo H.
[2, 3]
Número total de Autores: 4
|
| Afiliação do(s) autor(es): | [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
Número total de Afiliações: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD HYDROCOLLOIDS; v. 123, FEB 2022. |
| Citações Web of Science: | 1 |
| Resumo | |
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) | |
| Processo FAPESP: | 14/26106-2 - Curcumina encapsulada em micropartículas lipídicas incorporadas em géis carregados: um estudo comparativo com géis proteicos e géis biopoliméricos mistos obtidos a frio |
| Beneficiário: | Thais Carvalho Brito Oliveira |
| Modalidade de apoio: | Bolsas no Brasil - Mestrado |
| Processo FAPESP: | 16/03271-3 - Caracterização reológica e modelagem matemática de geis carregados de emulsão produzidos a frio, produzidos com misturas de isolado proteico de soja e polissacarídeos |
| Beneficiário: | Thais Carvalho Brito Oliveira |
| Modalidade de apoio: | Bolsas no Exterior - Estágio de Pesquisa - Mestrado |