Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 546905
Title The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels
Author(s) Zou, Yuan; Thijssen, Pieter Paul; Yang, Xiaoquan; Scholten, Elke
Source Food Hydrocolloids 91 (2019). - ISSN 0268-005X - p. 57 - 65.
DOI https://doi.org/10.1016/j.foodhyd.2019.01.016
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Emulsion gel - Hydrophobic interaction - Oil type - Rheological behavior - Solvent quality - Zein
Abstract

The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium chain triglyceride (MCT) oil, sunflower oil, extra virgin olive (EVO) oil, and castor oil) with different polarity were used, and the solvent quality was modified by temperature and water addition. In all cases, emulsion gels were obtained with G’ > G’’. At each protein concentration and oil content, the gel strength and crossover strain γco increased with an increase in oil polarity, indicating the formation of a stronger gel structure and higher stability against structure breakdown. These results are related to the fact that a higher oil polarity decreases the oil-protein hydrophobic interactions and thereby increasing the interactions between the proteins to form a strong network in the continuous phase. In addition, water addition to the continuous phase enhanced the gel strength and the resistance against structure breakdown for more apolar MCT oil, while the opposite results were observed for the more polar castor oil. The zein-based emulsion gels showed a thermo-responsive behavior, and different responses in structure collapse and rearrangements during heating and cooling were found for different oils. These simple approaches form an interesting route to tune the rheological properties of zein-based emulsion gels.

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