Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate
This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microsco...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Grabowska, Katarzyna J. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016transfer abstract |
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| Schlagwörter: |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:188 ; year:2016 ; pages:77-86 ; extent:10 |
| Links: |
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| DOI / URN: |
10.1016/j.jfoodeng.2016.05.010 |
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ELV035211784 |
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| 245 | 1 | 0 | |a Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate |
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| 520 | |a This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. | ||
| 520 | |a This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. | ||
| 650 | 7 | |a Soy protein concentrate |2 Elsevier | |
| 650 | 7 | |a Shearing equipment |2 Elsevier | |
| 650 | 7 | |a Shear |2 Elsevier | |
| 650 | 7 | |a Fibrous structure |2 Elsevier | |
| 700 | 1 | |a Zhu, Sicong |4 oth | |
| 700 | 1 | |a Dekkers, Birgit L. |4 oth | |
| 700 | 1 | |a de Ruijter, Norbert C.A. |4 oth | |
| 700 | 1 | |a Gieteling, Jarno |4 oth | |
| 700 | 1 | |a van der Goot, Atze J. |4 oth | |
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10.1016/j.jfoodeng.2016.05.010 doi GBVA2016008000009.pica (DE-627)ELV035211784 (ELSEVIER)S0260-8774(16)30181-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Grabowska, Katarzyna J. verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. Soy protein concentrate Elsevier Shearing equipment Elsevier Shear Elsevier Fibrous structure Elsevier Zhu, Sicong oth Dekkers, Birgit L. oth de Ruijter, Norbert C.A. oth Gieteling, Jarno oth van der Goot, Atze J. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:188 year:2016 pages:77-86 extent:10 https://doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 188 2016 77-86 10 045F 630 |
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10.1016/j.jfoodeng.2016.05.010 doi GBVA2016008000009.pica (DE-627)ELV035211784 (ELSEVIER)S0260-8774(16)30181-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Grabowska, Katarzyna J. verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. Soy protein concentrate Elsevier Shearing equipment Elsevier Shear Elsevier Fibrous structure Elsevier Zhu, Sicong oth Dekkers, Birgit L. oth de Ruijter, Norbert C.A. oth Gieteling, Jarno oth van der Goot, Atze J. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:188 year:2016 pages:77-86 extent:10 https://doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 188 2016 77-86 10 045F 630 |
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10.1016/j.jfoodeng.2016.05.010 doi GBVA2016008000009.pica (DE-627)ELV035211784 (ELSEVIER)S0260-8774(16)30181-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Grabowska, Katarzyna J. verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. Soy protein concentrate Elsevier Shearing equipment Elsevier Shear Elsevier Fibrous structure Elsevier Zhu, Sicong oth Dekkers, Birgit L. oth de Ruijter, Norbert C.A. oth Gieteling, Jarno oth van der Goot, Atze J. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:188 year:2016 pages:77-86 extent:10 https://doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 188 2016 77-86 10 045F 630 |
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10.1016/j.jfoodeng.2016.05.010 doi GBVA2016008000009.pica (DE-627)ELV035211784 (ELSEVIER)S0260-8774(16)30181-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Grabowska, Katarzyna J. verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. Soy protein concentrate Elsevier Shearing equipment Elsevier Shear Elsevier Fibrous structure Elsevier Zhu, Sicong oth Dekkers, Birgit L. oth de Ruijter, Norbert C.A. oth Gieteling, Jarno oth van der Goot, Atze J. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:188 year:2016 pages:77-86 extent:10 https://doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 188 2016 77-86 10 045F 630 |
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10.1016/j.jfoodeng.2016.05.010 doi GBVA2016008000009.pica (DE-627)ELV035211784 (ELSEVIER)S0260-8774(16)30181-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Grabowska, Katarzyna J. verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. Soy protein concentrate Elsevier Shearing equipment Elsevier Shear Elsevier Fibrous structure Elsevier Zhu, Sicong oth Dekkers, Birgit L. oth de Ruijter, Norbert C.A. oth Gieteling, Jarno oth van der Goot, Atze J. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:188 year:2016 pages:77-86 extent:10 https://doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 188 2016 77-86 10 045F 630 |
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This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. |
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This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. |
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This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. |
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