This chapter presents the mechanism of enzymatically induced coagulation of milk, including the aggregation of casein micelles (CMs) and the evolution of the CM network during its aging according to the physico-chemical conditions of the milk, the draining of the curd after gel cutting, and the effect of cutting time and cutting intensity on the ch...
It is well known that perception of food and drink is a temporal phenomenon. And it is under this premise that several temporal methods have been developed in the past 50 years trying to capture, describe and quantify these sensory changes occurring during food tasting.More than one hand is needed to count the amount of multi-attribute temporal met...
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Starchy extruded foods are considered as solid foam and their texture is defined by their structure and the mechanical properties of the cell-wall, or constitutive material. This material is envisioned as dense composite of starch and proteins. In addition to composition, the mechanical properties of these composites depend on their morphology, cre...
Expanded snacks were manufactured entirely from pea flour using a twin-screw extruder operated at moisture content ranging [18; 26%], temperature [120; 170°C] and specific mechanical energy [500; 1200 kJ/kg]. All pea snacks, extruded using different operating conditions and die geometries, were expanded radially. Some snacks, that exhibited either ...
Sensory evaluation is an important aspect of food quality and control. However, even when carried out by a group of experts, it is generally difficult to link the results of a sensory evaluation to physico-chemical or technological measurements. This study is based on the premise that formalising the interpretation of sensory observations in terms ...
The functional properties of butter, such as its rheological properties, are of primary importance for its use in many bakery applications. Here, we report on a squeeze flow method to evaluate the rheological properties of butter samples with a test that mimics the mechanical stress encountered by butter in extrusion/laminar processes. This test is...
Heteroprotein complex coacervation has great potential in many food applications. However, understanding the rheology-coacervate structure relationship, as well as their sensitivity to slight changes in the physicochemical environment, is still an active research topic. Herein, heteroprotein complex coacervation between positively charged lactoferr...
Associative liquid–liquid phase separation (LLPS) is an active research topic in the fields of soft matter, colloid chemistry, food science, and cell biology. LLPS is a dynamic assembly process that leads to the formation of micrometer-sized droplets, known as complex coacervates. These droplets can progressively coalesce, leading to macroscopic ph...
The objective of this study was to develop and physico-chemical analysis for a recipe for millet pretzels by using two different blends of foxtail millet and little millet flour, incorporated with Chlorella vulgaris microalgae biomass at varying concentrations of 0.6%, 0.8% and 1.0% (measured as grams per 100 grams of flour). For the pretzel sample...
