Category

Food science

(Hydro)gelsApplicationCharacteristic dimensionCharacterizationCustomer publicationsFood scienceLipidsMaterialSAXSSurfactantsTechnique

Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications

Bollom, Mark A.; Clark, Stephanie; Acevedo, Nuria C.

Bigels are a new technology with great potential in the food industry. Their success with drug delivery suggests they may be able to deliver sensitive compounds in foods, such as probiotics and bioactives. The purpose of this study was to develop and characterize a novel, edible bigel system. The bigel…
(Natural) polymersApplicationCharacterizationCustomer publicationsFibersFood scienceMaterialOrientation analysisOtherSAXSTechnique

Cell wall structure and composition is affected by light quality in tomato seedlings

Falcioni, Renan; Moriwaki, Thaise; Perez-Llorca, Marina; Munné-Bosch, Sergi; Gibin, Mariana Sversut; Sato, Francielle; Pelozo, Andressa; Pattaro, Mariana Carmona; Giacomelli, Marina Ellen; Rüggeberg, Markus; Antunes, Werner Camargos

Light affects many aspects of cell development. Tomato seedlings growing at different light qualities (white, blue, green, red, far-red) and in the dark displayed alterations in cell wall structure and composition. A strong and negative correlation was found between cell wall thickness and hypocotyl growth. Cell walls was thicker under…
ApplicationCharacterizationCrystalline fractionCustomer publicationsFoodFood scienceMaterialTechniqueWAXS

Variance of Zein Protein and Starch Granule Morphology between Corn and Steam Flaked Products Determined Starch Ruminal Degradability Through Altering Starch Hydrolyzing Bacteria Attachment

Xu, NingNing; Wang, DiMing; Liu, JianXin

The current study investigated differences of ?-zein protein contents and starch granule characteristics between raw and steam flaked corns and their influences on ruminal starch hydrolyzing bacteria (SHB) attached to corn grain. Two types of raw (Corn1 and Corn2) and their steam-flaked products (SFCorn1 and SFCorn2) were applied to explore…
ApplicationCharacterizationCustomer publicationsFoodFood scienceMaterialProteins & DNA/RNASAXSSelf-assembled materialShapeSizeStructural biologyTechnique

The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine ?-lactalbumin

Geng, XiaoLu; Kirkensgaard, Jacob Judas Kain; Arleth, Lise; Otte, Jeanette; Ipsen, Richard

Formation of nanotubes from partially hydrolysed ?-lactalbumin (?-La) was investigated at five pH values, two concentrations of ?-La and two calcium levels. Nanotubes were formed under almost all combinations of the investigated factors, and for the first time the formation of nanotubes at low pH (4.0) and low protein concentration…
ApplicationCharacterizationCustomer publicationsFoodFood scienceLipidsLiquid crystalsMaterialPhase analysisProteins & DNA/RNASAXSSizeTechnique

Encapsulation of Aspartic Protease in Nonlamellar Lipid Liquid Crystalline Phases

Valldeperas, Maria; Talaikis, Martynas; Dhayal, Surender K.; Veli?ka, Martynas; Barauskas, Justas; Niaura, Gediminas; Nylander, Tommy

Encapsulation of proteins within lipid inverse bicontinuous cubic phases (Q2) has been widely studied for many applications, such as protein crystallization or drug delivery of proteins for food and pharmaceutical purposes. However, the use of the lipid sponge (L3) phase for encapsulation of proteins has not yet been well explored.…
ApplicationCharacterizationCustomer publicationsFoodFood scienceLipidsLiquid crystalsMaterialPhase analysisSAXSSelf-assembled materialSizeTechnique

Polymorphic states and phase transitions in a comb-like polymer having a rigid polyester backbone and flexible side chains

Danke, Varun; Gupta, Gaurav; Huth, Heiko; Schawe, Jürgen E. K.; Beiner, Mario

Structure formation in an alkoxylated polyester having rigid backbone and flexible side chains composed of 10 alkyl carbons per side chain is studied using X-ray diffraction, conventional DSC and flash DSC techniques. Two crystalline states-modification B and modification A are observed with their occurrence depending on the thermal treatment. Additionally,…
(Hydro)gelsApplicationCharacterizationCustomer publicationsFoodFood scienceFractal dimensionMaterialSAXSShapeSizeTechnique

How rheological behaviors of concentrated starch affect graft copolymerization of acrylamide and resultant hydrogel

Bao, Xianyang; Yu, Long; Shen, Shirley; Simon, George P.; Liu, Hongsheng; Chen, Ling

Corn starches with different amylose/amylopectin ratios were used to explore the effect of rheological behaviors of concentrated system on the graft copolymerization of acrylamide and resultant hydrogels, which sheds a light on their reactive extrusion process. The viscoelastic moduli of starch melts increased with increasing amylose content (AC), leading to…
(Natural) polymersApplicationCharacterizationCustomer publicationsFood scienceMaterialPhase analysisPolymer researchPorous materialSAXSTechnique

Enhanced functional properties of biopolymer film incorporated with curcurmin-loaded mesoporous silica nanoparticles for food packaging

Wu, Chunhua; Zhu, Yang; Wu, Tiantian; Wang, Lin; Yuan, Yi; Chen, Jicheng; Hu, Yaqin; Pang, Jie

Curcumin loaded mesoporous silica nanoparticle (SBA-15) was incorporated into chitosan (CS) film to improve the functional properties of pure CS film. Curcumin was loaded into SBA-15 (SBA-15-Cur) through a rotavapor method. The structural properties of SBA-15-Cur were characterised in detail by small-angle X-ray scattering, fourier transform-infrared (FT-IR) spectroscopy, transmission electron…
(Natural) polymersApplicationCharacterizationCrystalline fractionCustomer publicationsFoodFood scienceMaterialSAXSTechniqueWAXS

Characterization of multi-scale structure and thermal properties of Indica rice starch with different amylose contents

Li, Zhihang; Kong, Xiangli; Zhou, Xianrong; Zhong, Kui; Zhou, Sumei; Liu, Xingxun

Fully understanding the relationship between multi-scale structure and thermal properties of rice starch is important for starch-based food processing. Multi-scale structures of Indica rice starch were studied from molecules to aggregation structure. Gel-permeation chromatography (GPC) and high-performance anion-exchange chromatography (HPAEC) both show that the amylopectin from debranched rice…
12 March 2019