A5005645253- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Food composition and properties
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Advanced NMR Techniques and Applications
- biodegradable polymer synthesis and properties
- Pickering emulsions and particle stabilization
- Muscle metabolism and nutrition
- Fatty Acid Research and Health
- Advanced MRI Techniques and Applications
- Sensory Analysis and Statistical Methods
- Microplastics and Plastic Pollution
- Textile materials and evaluations
- NMR spectroscopy and applications
- Polymer Nanocomposites and Properties
- Electron Spin Resonance Studies
- Polymer crystallization and properties
- Fiber-reinforced polymer composites
- Natural Fiber Reinforced Composites
- Spaceflight effects on biology
- Rheology and Fluid Dynamics Studies
- Electromagnetic Fields and Biological Effects
University of California, Davis
2021-2024
University of Guelph
2012-2022
Norwich Research Park
2006-2008
Quadram Institute
2006-2008
Mixtures of stearyl alcohol and stearic acid were some the first identified oleogelators with potential for food applications.
The physical properties of stearyl alcohol:stearic acid (SO:SA) oleogels at varying oleogelator mass ratios were characterized in the presence polymer ethylcellulose (EC). large deformation combined EC/SO:SA intermediate (8:2 to 4:6) similar that corresponding SO:SA formulations. remaining exhibited a substantial increase gel strength EC, with hardest composed stearic (0:10). Neither polymorphism, nor thermal behavior affected by but increases SFC 10°C correlated harder gels. EC drastically...
The mechanical properties of glass and wax particle-filled myofibrillar protein gels were characterized based on filler size surface effects. Increases in elastic moduli explained using established models describing networks.
The use of ethylcellulose (EC) polymers as a means to structure edible oils for fat replacement is beginning show great promise and the these 'oleogels' has recently been shown be feasible in food products. These gels are very versatile, mechanical properties can tailored by altering either fatty acid profile oil component, or viscosity concentration polymer component. Here we report observation that certain formulation EC oleogels tend separate into two distinct phases; soft interior core...
Abstract A series of food grade particles were characterized for their potential as fillers in myofibrillar gels. The separated into (i) hydrophilic, insoluble, crystalline and (ii) starch granules. used microcrystalline cellulose, oat fiber walnut shell flour, well potato tapioca starches. Crystalline increased hardness decreased recovery properties. Although all these the T 2 relaxation time water, this was dependent on particle type size. An increase gel strength observed with increasing...
The addition of glass microspheres as a model insoluble, hydrophilic filler in comminuted meat gels was investigated. influence protein content (9, 11, and 13%), size (∼4 μm, 7 to 10 30 50 μm), volume fraction (ϕf) on the microstructure, cooking losses, large deformation/textural properties were evaluated. Microstructural analysis indicated did not strongly interact with gel matrix. For all levels investigated, losses decreased increasing ϕf, this impact more pronounced smaller particles....