The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute

2005 ◽  
Vol 8 (2) ◽  
pp. 395-404 ◽  
Author(s):  
Jacek Domagala ◽  
Marek Sady ◽  
Tadeusz Grega ◽  
Genowefa Bonczar
Keyword(s):  
Rheological Properties ◽  
Storage Time ◽  
Fat Substitute

Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute

2006 ◽  
Vol 9 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Jacek Domagała ◽  
Marek Sady ◽  
Tadeusz Grega ◽  
Genowefa Bonczar
Keyword(s):  
Rheological Properties ◽  
Fat Substitute

scholarly journals Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1443
Author(s):  
Tae-Kyung Kim ◽  
Min Hyeock Lee ◽  
Hae In Yong ◽  
Samooel Jung ◽  
Hyun-Dong Paik ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Differential Scanning Calorimetry ◽  
Rheological Properties ◽  
Storage Time ◽  
Myofibrillar Protein ◽  
Scanning Calorimetry ◽  
Meat Emulsion ◽  
Edible Insect ◽  
Emulsion Systems ◽  
Thermal Stability Of

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

Changes in rheological properties of polyvinyl chloride plastisols with storage time

2020 ◽  
Vol 137 (37) ◽  
pp. 49105
Author(s):  
Yubi Ji ◽  
Anjiang Tang ◽  
Zhao Yang ◽  
Heng Luo ◽  
Hong Tan
Keyword(s):  
Rheological Properties ◽  
Polyvinyl Chloride ◽  
Storage Time

Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt

2020 ◽  
Vol 109 ◽  
pp. 104742
Author(s):  
Valérie Guénard-Lampron ◽  
Sébastien Villeneuve ◽  
Daniel St-Gelais ◽  
Sylvie L. Turgeon
Keyword(s):  
Rheological Properties ◽  
Storage Time ◽  
Temperature Storage

Influence of dispersant, storage time and temperature on the rheological properties of zirconia–paraffin feedstocks for LPIM

2010 ◽  
Vol 30 (6) ◽  
pp. 1391-1400 ◽  
Author(s):  
Fatih A. Çetinel ◽  
Werner Bauer ◽  
Marcus Müller ◽  
Regina Knitter ◽  
Jürgen Haußelt
Keyword(s):  
Rheological Properties ◽  
Storage Time

Effect of fat content and storage time on the rheological properties of Dutch-type cheese

2009 ◽  
Vol 94 (3-4) ◽  
pp. 254-259 ◽  
Author(s):  
Jadwiga Sadowska ◽  
Ireneusz Białobrzewski ◽  
Tomasz Jeliński ◽  
Marek Markowski
Keyword(s):  
Rheological Properties ◽  
Storage Time ◽  
Fat Content ◽  
And Storage
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