ApplicationCharacterizationCustomer publicationsFoodFood scienceGIWAXSLipidsMaterialPhase analysisSAXSSurface structure and patternsTechniqueWAXS

Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture

Rodriguez-Negrette, Ana Carolina; Huck-Iriart, Cristián; Herrera, María Lidia

Cocoa butter (CB) is the preferred fat for chocolates and confections. However, for technological and economic reasons, there have been strong efforts for partially replacing it. As shea butter (SB) has become an important natural source of symmetrical stearic-rich triacylglycerols (TAG), the aim of this work was to study physical…
5 March 2021
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…
27 January 2020
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…
27 January 2020
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.…
27 January 2020
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,…
27 January 2020
(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…
25 November 2019
(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