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Food science

In situ SAXS study of non-fat milk model systems during heat treatment and acidification ApplicationCharacterizationCustomer publicationsFoodFood scienceMaterialParticle size and size distributionSAXSShapeSizeTechniqueTemperature

In situ SAXS study of non-fat milk model systems during heat treatment and acidification

Food Research International, 2022, vol 157 DOI:10.1016/j.foodres.2022.111292 Abstract Small-angle X-ray scattering (SAXS) was used to monitor structural changes induced by heat treatment and acid gelation in milk matrices with added whey protein concentrates (WPCs) and nano-particulated whey protein (NWP). In general, heat treatment was found to mainly affect whey protein…
Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture

Rodriguez-Negrette, Ana Carolina; Huck-Iriart, Cristián; Herrera, María Lidia

ApplicationCharacterizationCustomer publicationsFoodFood scienceGIWAXSLipidsMaterialPhase analysisSAXSSurface structure and patternsTechniqueWAXS

Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture

Rodriguez-Negrette, Ana Carolina; Huck-Iriart, Cristián; Herrera, María Lidia

Cocoa butter (CB) is the preferred fat for chocolates and confections. However, for technological and economic reasons, there have been strong efforts for partially replacing it. As shea butter (SB) has become an important natural source of symmetrical stearic-rich triacylglycerols (TAG), the aim of this work was to study physical…
Polymorphic states and phase transitions in a comb-like polymer having a rigid polyester backbone and flexible side chains

Danke, Varun; Gupta, Gaurav; Huth, Heiko; Schawe, Jürgen E. K.; Beiner, Mario

ApplicationCharacterizationCustomer publicationsFoodFood scienceLipidsLiquid crystalsMaterialPhase analysisSAXSSelf-assembled materialSizeTechnique

Polymorphic states and phase transitions in a comb-like polymer having a rigid polyester backbone and flexible side chains

Danke, Varun; Gupta, Gaurav; Huth, Heiko; Schawe, Jürgen E. K.; Beiner, Mario

Structure formation in an alkoxylated polyester having rigid backbone and flexible side chains composed of 10 alkyl carbons per side chain is studied using X-ray diffraction, conventional DSC and flash DSC techniques. Two crystalline states-modification B and modification A are observed with their occurrence depending on the thermal treatment. Additionally,…
How rheological behaviors of concentrated starch affect graft copolymerization of acrylamide and resultant hydrogel

Bao, Xianyang; Yu, Long; Shen, Shirley; Simon, George P.; Liu, Hongsheng; Chen, Ling

(Hydro)gelsApplicationCharacterizationCustomer publicationsFoodFood scienceFractal dimensionMaterialSAXSShapeSizeTechnique

How rheological behaviors of concentrated starch affect graft copolymerization of acrylamide and resultant hydrogel

Bao, Xianyang; Yu, Long; Shen, Shirley; Simon, George P.; Liu, Hongsheng; Chen, Ling

Corn starches with different amylose/amylopectin ratios were used to explore the effect of rheological behaviors of concentrated system on the graft copolymerization of acrylamide and resultant hydrogels, which sheds a light on their reactive extrusion process. The viscoelastic moduli of starch melts increased with increasing amylose content (AC), leading to…