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: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Rechteinformationen: |
Nutzungsrecht: © Elsevier Ltd © Wageningen UR |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food engineering - Amsterdam [u.a.] : Elsevier, 1982, 188(2016), Seite 77-86 |
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| Übergeordnetes Werk: |
volume:188 ; year:2016 ; pages:77-86 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.jfoodeng.2016.05.010 |
|---|
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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. | ||
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10.1016/j.jfoodeng.2016.05.010 doi PQ20170301 (DE-627)OLC1985304961 (DE-599)GBVOLC1985304961 (PRQ)c2769-17db3b52b2d47fb1eb1f81adcfee6fcc68a6a893f7b3f4e5b1f58d13bc41825a0 (KEY)0118907720160000188000000077shearinducedstructuringasatooltomakeanisotropicmat DE-627 ger DE-627 rakwb eng 630 640 DNB Grabowska, Katarzyna J verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc 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. Nutzungsrecht: © Elsevier Ltd © Wageningen UR Shear Shearing equipment Fibrous structure Soy protein concentrate Zhu, Sicong oth Dekkers, Birgit L oth de Ruijter, Norbert C.A oth Gieteling, Jarno oth van der Goot, Atze J oth Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier, 1982 188(2016), Seite 77-86 (DE-627)130411221 (DE-600)622518-4 (DE-576)02291238X 0260-8774 nnns volume:188 year:2016 pages:77-86 http://dx.doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext http://www.sciencedirect.com/science/article/pii/S0260877416301819 http://www.narcis.nl/publication/RecordID/oai:library.wur.nl:wurpubs%2F504619 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 188 2016 77-86 |
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10.1016/j.jfoodeng.2016.05.010 doi PQ20170301 (DE-627)OLC1985304961 (DE-599)GBVOLC1985304961 (PRQ)c2769-17db3b52b2d47fb1eb1f81adcfee6fcc68a6a893f7b3f4e5b1f58d13bc41825a0 (KEY)0118907720160000188000000077shearinducedstructuringasatooltomakeanisotropicmat DE-627 ger DE-627 rakwb eng 630 640 DNB Grabowska, Katarzyna J verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc 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. Nutzungsrecht: © Elsevier Ltd © Wageningen UR Shear Shearing equipment Fibrous structure Soy protein concentrate Zhu, Sicong oth Dekkers, Birgit L oth de Ruijter, Norbert C.A oth Gieteling, Jarno oth van der Goot, Atze J oth Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier, 1982 188(2016), Seite 77-86 (DE-627)130411221 (DE-600)622518-4 (DE-576)02291238X 0260-8774 nnns volume:188 year:2016 pages:77-86 http://dx.doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext http://www.sciencedirect.com/science/article/pii/S0260877416301819 http://www.narcis.nl/publication/RecordID/oai:library.wur.nl:wurpubs%2F504619 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 188 2016 77-86 |
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10.1016/j.jfoodeng.2016.05.010 doi PQ20170301 (DE-627)OLC1985304961 (DE-599)GBVOLC1985304961 (PRQ)c2769-17db3b52b2d47fb1eb1f81adcfee6fcc68a6a893f7b3f4e5b1f58d13bc41825a0 (KEY)0118907720160000188000000077shearinducedstructuringasatooltomakeanisotropicmat DE-627 ger DE-627 rakwb eng 630 640 DNB Grabowska, Katarzyna J verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc 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. Nutzungsrecht: © Elsevier Ltd © Wageningen UR Shear Shearing equipment Fibrous structure Soy protein concentrate Zhu, Sicong oth Dekkers, Birgit L oth de Ruijter, Norbert C.A oth Gieteling, Jarno oth van der Goot, Atze J oth Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier, 1982 188(2016), Seite 77-86 (DE-627)130411221 (DE-600)622518-4 (DE-576)02291238X 0260-8774 nnns volume:188 year:2016 pages:77-86 http://dx.doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext http://www.sciencedirect.com/science/article/pii/S0260877416301819 http://www.narcis.nl/publication/RecordID/oai:library.wur.nl:wurpubs%2F504619 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 188 2016 77-86 |
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10.1016/j.jfoodeng.2016.05.010 doi PQ20170301 (DE-627)OLC1985304961 (DE-599)GBVOLC1985304961 (PRQ)c2769-17db3b52b2d47fb1eb1f81adcfee6fcc68a6a893f7b3f4e5b1f58d13bc41825a0 (KEY)0118907720160000188000000077shearinducedstructuringasatooltomakeanisotropicmat DE-627 ger DE-627 rakwb eng 630 640 DNB Grabowska, Katarzyna J verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc 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. Nutzungsrecht: © Elsevier Ltd © Wageningen UR Shear Shearing equipment Fibrous structure Soy protein concentrate Zhu, Sicong oth Dekkers, Birgit L oth de Ruijter, Norbert C.A oth Gieteling, Jarno oth van der Goot, Atze J oth Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier, 1982 188(2016), Seite 77-86 (DE-627)130411221 (DE-600)622518-4 (DE-576)02291238X 0260-8774 nnns volume:188 year:2016 pages:77-86 http://dx.doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext http://www.sciencedirect.com/science/article/pii/S0260877416301819 http://www.narcis.nl/publication/RecordID/oai:library.wur.nl:wurpubs%2F504619 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 188 2016 77-86 |
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10.1016/j.jfoodeng.2016.05.010 doi PQ20170301 (DE-627)OLC1985304961 (DE-599)GBVOLC1985304961 (PRQ)c2769-17db3b52b2d47fb1eb1f81adcfee6fcc68a6a893f7b3f4e5b1f58d13bc41825a0 (KEY)0118907720160000188000000077shearinducedstructuringasatooltomakeanisotropicmat DE-627 ger DE-627 rakwb eng 630 640 DNB Grabowska, Katarzyna J verfasserin aut Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc 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. Nutzungsrecht: © Elsevier Ltd © Wageningen UR Shear Shearing equipment Fibrous structure Soy protein concentrate Zhu, Sicong oth Dekkers, Birgit L oth de Ruijter, Norbert C.A oth Gieteling, Jarno oth van der Goot, Atze J oth Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier, 1982 188(2016), Seite 77-86 (DE-627)130411221 (DE-600)622518-4 (DE-576)02291238X 0260-8774 nnns volume:188 year:2016 pages:77-86 http://dx.doi.org/10.1016/j.jfoodeng.2016.05.010 Volltext http://www.sciencedirect.com/science/article/pii/S0260877416301819 http://www.narcis.nl/publication/RecordID/oai:library.wur.nl:wurpubs%2F504619 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 188 2016 77-86 |
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Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate |
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Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate |
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Grabowska, Katarzyna J |
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shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate |
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Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate |
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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. |
| abstractGer |
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. |
| abstract_unstemmed |
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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Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate |
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http://dx.doi.org/10.1016/j.jfoodeng.2016.05.010 http://www.sciencedirect.com/science/article/pii/S0260877416301819 http://www.narcis.nl/publication/RecordID/oai:library.wur.nl:wurpubs%2F504619 |
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Zhu, Sicong Dekkers, Birgit L de Ruijter, Norbert C.A Gieteling, Jarno van der Goot, Atze J |
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