{"title":"蛋白质和多糖混合物形成的（乳状）凝胶的机械性能和微观结构","authors":"Christophe Chassenieux, Taco Nicolai","doi":"10.1016/j.cocis.2023.101781","DOIUrl":null,"url":null,"abstract":"<div><p>It is now well established that the combination of proteins and polysaccharides<span><span><span> makes it possible to obtain textures that can be used by the food industry. However, consumer demand for more environmentally friendly and healthier foods is leading to the development of new ingredients (particularly plant proteins) for which the know-how acquired on animal proteins cannot be directly transposed. The aim of this review is to take stock of the work published between 2021 and 2023 on gelation of polysaccharide/protein mixtures on their own or in the presence of oil. The emphasis is on the structural and rheological studies of these (emul)gels. In addition to the </span>composition and variability of the ingredients, there are a multitude of formulation parameters (pH, salt, temperature, etc.) and shaping parameters (pressure, </span>homogenisation, etc.), which makes it difficult to compare the different studies in order to conclude on general structure/properties relationships.</span></p></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"70 ","pages":"Article 101781"},"PeriodicalIF":7.9000,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides\",\"authors\":\"Christophe Chassenieux, Taco Nicolai\",\"doi\":\"10.1016/j.cocis.2023.101781\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>It is now well established that the combination of proteins and polysaccharides<span><span><span> makes it possible to obtain textures that can be used by the food industry. However, consumer demand for more environmentally friendly and healthier foods is leading to the development of new ingredients (particularly plant proteins) for which the know-how acquired on animal proteins cannot be directly transposed. The aim of this review is to take stock of the work published between 2021 and 2023 on gelation of polysaccharide/protein mixtures on their own or in the presence of oil. The emphasis is on the structural and rheological studies of these (emul)gels. In addition to the </span>composition and variability of the ingredients, there are a multitude of formulation parameters (pH, salt, temperature, etc.) and shaping parameters (pressure, </span>homogenisation, etc.), which makes it difficult to compare the different studies in order to conclude on general structure/properties relationships.</span></p></div>\",\"PeriodicalId\":293,\"journal\":{\"name\":\"Current Opinion in Colloid & Interface Science\",\"volume\":\"70 \",\"pages\":\"Article 101781\"},\"PeriodicalIF\":7.9000,\"publicationDate\":\"2023-12-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Colloid & Interface Science\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1359029423001061\",\"RegionNum\":2,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, PHYSICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Colloid & Interface Science","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1359029423001061","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides
It is now well established that the combination of proteins and polysaccharides makes it possible to obtain textures that can be used by the food industry. However, consumer demand for more environmentally friendly and healthier foods is leading to the development of new ingredients (particularly plant proteins) for which the know-how acquired on animal proteins cannot be directly transposed. The aim of this review is to take stock of the work published between 2021 and 2023 on gelation of polysaccharide/protein mixtures on their own or in the presence of oil. The emphasis is on the structural and rheological studies of these (emul)gels. In addition to the composition and variability of the ingredients, there are a multitude of formulation parameters (pH, salt, temperature, etc.) and shaping parameters (pressure, homogenisation, etc.), which makes it difficult to compare the different studies in order to conclude on general structure/properties relationships.
期刊介绍：
Current Opinion in Colloid and Interface Science (COCIS) is an international journal that focuses on the molecular and nanoscopic aspects of colloidal systems and interfaces in various scientific and technological fields. These include materials science, biologically-relevant systems, energy and environmental technologies, and industrial applications.
Unlike primary journals, COCIS primarily serves as a guide for researchers, helping them navigate through the vast landscape of recently published literature. It critically analyzes the state of the art, identifies bottlenecks and unsolved issues, and proposes future developments.
Moreover, COCIS emphasizes certain areas and papers that are considered particularly interesting and significant by the Editors and Section Editors. Its goal is to provide valuable insights and updates to the research community in these specialized areas.
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