Lu, Wangwei Qin, Yuyue Ruan, Zheng
Published in
Journal of texture studies
The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water-holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat...
Fernandes, Mariana S Castelo, Paula M Chaves, Giovanna N Fernandes, João P S Fonseca, Fernando L A Zanato, Luciana E Gavião, Maria B D
Published in
Journal of texture studies
Oral dysfunctions are common in the elderly but the literature lacks a multidisciplinary approach on the relationship between polypharmacy, saliva flow, xerostomia, taste, and swallowing complaints. This cross-sectional study included 204 non-institutionalized elderly (>60 years; 123 women/81 men), free of severe disabilities and non-alcohol/tobacc...
Tangsanthatkun, Janjira Wiking, Lars Sonwai, Sopark Gregersen, Sandra Beyer
Published in
Journal of texture studies
This study provides an evaluation of the use of rheology to characterize soft, semi-hard, and hard fats in relation to determine the crystallization onset, crystallization behavior, as well as microstructure development using either a plate-plate or a starch pasting cell (SPC). The results from this study demonstrate that when applying rheology to ...
Jaberi, Reza Pedram Nia, Ahmad Naji-Tabasi, Sara Elhamirad, Amir Hossein Shafafi Zenoozian, Masoud
Published in
Journal of texture studies
Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EW...
Kasunmala, Indhigahawala Gamage Gimanie Bandara Navarathne, Senevirathne Wickramasinghe, Indira
Published in
Journal of texture studies
Reverse spherification is a common technique used in molecular gastronomy to produce innovative products with an improved texture by shaping a liquid into an edible semisolid sphere that gives a burst in the mouth sensation. In this study, liquid-core hydrogel beads (LHBs) were prepared using Syzygium caryophyllatum fruit pulp adapting reverse-phas...
Djekic, Ilija Ilic, Jovan Guiné, Raquel P F Tomasevic, Igor
Published in
Journal of texture studies
This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 in...
Liu, Zhongyuan Yuan, Yiqiong Qin, Yige Feng, Aiguo He, Yanfu Zhou, Dayong Dong, Xiuping Shen, Xuanri Cao, Jun Li, Chuan
...
Published in
Journal of texture studies
In order to improve the gel performance and edible quality of surimi for sustainable manufacture, the present study explored the feasibility of four kinds of starchs (potato, corn, sweet potato and wheat) and fresh water fish tilapia as additives for golden pompano based surimi production. Sweet potato starch stood out as the most appropriate addit...
Akan, Sadiye
Published in
Journal of texture studies
Sharifi, Sohrab Majzoobi, Mahsa Farahnaky, Asgar
Published in
Journal of texture studies
The main aim of this research was to investigate the effects of simultaneous changing of maize grits particle size and moisture content on some physical properties and microstructure of the expanded snacks produced by an industrial single screw extruder. Maize grits with different particle sizes of 212-299, 300-474, 475-680, 681-870, 871-1,016, and...
Wierenga, Madison R Crawford, Ciera R Running, Cordelia A
Published in
Journal of texture studies
Many older adults suffer from difficulty swallowing thin beverages like water or coffee. To improve swallowing safety, beverages are typically thickened. This creates a new problem: the thickened beverages can be disgusting. New research suggests chemesthesis, particularly spiciness, carbonation, or intense sourness, could improve swallowing withou...
