Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions

This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 d...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhong, Yinglin [verfasserIn] Cai, Qingying [verfasserIn] Huang, Qingrong [verfasserIn] Lu, Xuanxuan [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Emulsion LF-NMR Characterization Rheology Microstructure

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 133
Übergeordnetes Werk:	volume:133

DOI / URN:	10.1016/j.foodhyd.2022.107993

Katalog-ID:	ELV008316864

Internformat


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024	7		\|a 10.1016/j.foodhyd.2022.107993 \|2 doi
035			\|a (DE-627)ELV008316864
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100	1		\|a Zhong, Yinglin \|e verfasserin \|0 (orcid)0000-0001-9179-742X \|4 aut
245	1	0	\|a Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
264		1	\|c 2022
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed.
650		4	\|a Emulsion
650		4	\|a LF-NMR
650		4	\|a Characterization
650		4	\|a Rheology
650		4	\|a Microstructure
700	1		\|a Cai, Qingying \|e verfasserin \|0 (orcid)0000-0003-4236-9706 \|4 aut
700	1		\|a Huang, Qingrong \|e verfasserin \|4 aut
700	1		\|a Lu, Xuanxuan \|e verfasserin \|0 (orcid)0000-0001-6072-4412 \|4 aut
773	0	8	\|i Enthalten in \|t Food hydrocolloids \|d Amsterdam : Elsevier, 1986 \|g 133 \|h Online-Ressource \|w (DE-627)324455631 \|w (DE-600)2026957-2 \|w (DE-576)259271993 \|x 1873-7137 \|7 nnns
773	1	8	\|g volume:133
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912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_224
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 133

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author_variant	y z yz q c qc q h qh x l xl
matchkey_str	article:18737137:2022----::plctoolnrohrceiehrlsfifrneusfe
hierarchy_sort_str	2022
bklnumber	58.34
publishDate	2022
allfields	10.1016/j.foodhyd.2022.107993 doi (DE-627)ELV008316864 (ELSEVIER)S0268-005X(22)00513-6 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yinglin verfasserin (orcid)0000-0001-9179-742X aut Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed. Emulsion LF-NMR Characterization Rheology Microstructure Cai, Qingying verfasserin (orcid)0000-0003-4236-9706 aut Huang, Qingrong verfasserin aut Lu, Xuanxuan verfasserin (orcid)0000-0001-6072-4412 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 133 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:133 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 133
spelling	10.1016/j.foodhyd.2022.107993 doi (DE-627)ELV008316864 (ELSEVIER)S0268-005X(22)00513-6 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yinglin verfasserin (orcid)0000-0001-9179-742X aut Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed. Emulsion LF-NMR Characterization Rheology Microstructure Cai, Qingying verfasserin (orcid)0000-0003-4236-9706 aut Huang, Qingrong verfasserin aut Lu, Xuanxuan verfasserin (orcid)0000-0001-6072-4412 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 133 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:133 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 133
allfields_unstemmed	10.1016/j.foodhyd.2022.107993 doi (DE-627)ELV008316864 (ELSEVIER)S0268-005X(22)00513-6 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yinglin verfasserin (orcid)0000-0001-9179-742X aut Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed. Emulsion LF-NMR Characterization Rheology Microstructure Cai, Qingying verfasserin (orcid)0000-0003-4236-9706 aut Huang, Qingrong verfasserin aut Lu, Xuanxuan verfasserin (orcid)0000-0001-6072-4412 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 133 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:133 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 133
allfieldsGer	10.1016/j.foodhyd.2022.107993 doi (DE-627)ELV008316864 (ELSEVIER)S0268-005X(22)00513-6 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yinglin verfasserin (orcid)0000-0001-9179-742X aut Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed. Emulsion LF-NMR Characterization Rheology Microstructure Cai, Qingying verfasserin (orcid)0000-0003-4236-9706 aut Huang, Qingrong verfasserin aut Lu, Xuanxuan verfasserin (orcid)0000-0001-6072-4412 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 133 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:133 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 133
allfieldsSound	10.1016/j.foodhyd.2022.107993 doi (DE-627)ELV008316864 (ELSEVIER)S0268-005X(22)00513-6 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yinglin verfasserin (orcid)0000-0001-9179-742X aut Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed. Emulsion LF-NMR Characterization Rheology Microstructure Cai, Qingying verfasserin (orcid)0000-0003-4236-9706 aut Huang, Qingrong verfasserin aut Lu, Xuanxuan verfasserin (orcid)0000-0001-6072-4412 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 133 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:133 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 133
language	English
source	Enthalten in Food hydrocolloids 133 volume:133
sourceStr	Enthalten in Food hydrocolloids 133 volume:133
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Emulsion LF-NMR Characterization Rheology Microstructure
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Zhong, Yinglin @@aut@@ Cai, Qingying @@aut@@ Huang, Qingrong @@aut@@ Lu, Xuanxuan @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	324455631
dewey-sort	3630
id	ELV008316864
language_de	englisch
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author	Zhong, Yinglin
spellingShingle	Zhong, Yinglin ddc 630 bkl 58.34 misc Emulsion misc LF-NMR misc Characterization misc Rheology misc Microstructure Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
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topic_title	630 640 DE-600 58.34 bkl Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions Emulsion LF-NMR Characterization Rheology Microstructure
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title	Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
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title_full	Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
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title_sort	application of lf-nmr to characterize the roles of different emulsifiers in 3d printed emulsions
title_auth	Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
abstract	This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed.
abstractGer	This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed.
abstract_unstemmed	This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI), hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF-NMR) was applied to reveal role of WPI, HS and carrageenan on the mobility of hydrogen protons in these emulsions. T2 distribution of 2% WPI and HS suspensions showed different hydrogen populations. And a new peak T21 representing single layer water protons appeared at higher concentration. While T21 was not found in all carrageenan dispersions. Rising of WPI, HS and carrageenan concentration all led to decline in Tcur and T2W values. For emulsions, increasing WPI concentration from 2% to 6% led to decrease in T2W and Tcur. Decreasing WPI/HS ratio prolonged the decay process as both T2W and Tcur values grew. Four proton signals showed in T2 profile of most emulsions. The T25 free water signal was closely correlated with WPI, HS, and carrageenan concentration. Decrease in T24 peak time was observed when increasing WPI content. Influence of carrageenan on proton mobility of the emulsions were complicated and concentration-dependent, affecting relaxation peak T21, T22, T24, and T25. Apparent viscosity and rheological parameters G’ and G” indicated the emulsions exhibiting shear-thinning behavior with gel-like structure. Microstructure study revealed that addition of HS and carrageenan resulted in decline in emulsion droplet size. The printability of these WPI-stabilized emulsions was greatly affected by carrageenan content. Overall, this study proved the feasibility of using LF-NMR as a fast and effective approach for characterizing the effect of different emulsifiers in 3D printed emulsions when various types of emulsifiers existed.
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title_short	Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
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author2	Cai, Qingying Huang, Qingrong Lu, Xuanxuan
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doi_str	10.1016/j.foodhyd.2022.107993
up_date	2024-07-06T19:17:10.747Z
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Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions

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