scholarly journals Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

2008 ◽  
Vol 110 (12) ◽  
pp. 1116-1126 ◽  
Author(s):  
Soo-Peng Koh ◽  
Norlelawati Arifin ◽  
Chin-Ping Tan ◽  
Mohd. Suria Affandi Yusoff ◽  
Kamariah Long ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Long Chain

Rheological Properties of Microgel Prepared with Long-Chain Crosslinkers by a Precipitation Polymerization Method

2011 ◽  
Vol 51 (5) ◽  
pp. 880-896 ◽  
Author(s):  
H. Es-Haghi ◽  
H. Bouhendi ◽  
G. Bagheri Marandi ◽  
M. J. Zohurian-Mehr ◽  
K. Kabiri
Keyword(s):  
Rheological Properties ◽  
Precipitation Polymerization ◽  
Polymerization Method ◽  
Long Chain

Effect of salts on local mobility and rheological properties of micelles of new long-chain surfactant

2011 ◽  
Vol 73 (4) ◽  
pp. 453-457 ◽  
Author(s):  
A. M. Vasserman ◽  
M. V. Motyakin ◽  
L. L. Yasina ◽  
V. G. Vasil’ev ◽  
L. Z. Rogovina
Keyword(s):  
Rheological Properties ◽  
Local Mobility ◽  
Long Chain

Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil

2017 ◽  
Vol 222 ◽  
pp. 61-66 ◽  
Author(s):  
Sasan Delfan-Hosseini ◽  
Kooshan Nayebzadeh ◽  
Leila Mirmoghtadaie ◽  
Maryam Kavosi ◽  
Seyede Marzieh Hosseini
Keyword(s):  
Oxidative Stability ◽  
Rheological Properties ◽  
Seed Oil ◽  
Extraction Process ◽  
Purslane Seed

scholarly journals Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 164 ◽  
Author(s):  
Lili Liu ◽  
Xiaopan Yang ◽  
Bhesh Bhandari ◽  
Yuanyuan Meng ◽  
Sangeeta Prakash
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Egg White ◽  
Egg White Protein ◽  
Evaluation Score ◽  
Optimum Formulation ◽  
Printing System ◽  
3D Printed ◽  
New Formulation

The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.

Rheological properties of blends of linear and long-chain branched polypropylenes

2009 ◽  
Vol 50 (1) ◽  
pp. 191-199 ◽  
Author(s):  
Seyed H. Tabatabaei ◽  
Pierre J. Carreau ◽  
Abdellah Ajji
Keyword(s):  
Rheological Properties ◽  
Long Chain

scholarly journals Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

2020 ◽  
Vol 62 (5) ◽  
pp. 730-740
Author(s):  
Eun Ju Yang ◽  
Ye Seul Seo ◽  
Muhammad Ammar Dilawar ◽  
Hong Seok Mun ◽  
Hyeoung Seog Park ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Evaluation ◽  
Plant Extracts ◽  
Physico Chemical ◽  
Chemical Attributes

scholarly journals Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

2013 ◽  
Vol 96 (1) ◽  
pp. 16-25 ◽  
Author(s):  
W.F. Castro ◽  
A.G. Cruz ◽  
M.S. Bisinotto ◽  
L.M.R. Guerreiro ◽  
J.A.F. Faria ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Dairy Beverages
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