1
40
3
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1016/j.foodhyd.2019.03.018" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.foodhyd.2019.03.018</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
311-325
Volume
94
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
Publisher
An entity responsible for making the resource available
Food Hydrocolloids
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
2019-09
Subject
The topic of the resource
Filled gel; Fracture mechanics; Oral processing; Rheology; Rheomicroscopy; Sensory
Creator
An entity primarily responsible for making the resource
Koç Hicran; Drake MaryAnne; Vinyard Christopher J; Essick Gregory; van de Velde Fred; Foegeding E Allen
Description
An account of the resource
Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and κ-carrageenan-locust bean gum gels (ductile) were formulated to have similar strength (fracture stress) but different deformability (fracture strain). Increasing the phase volume of oil droplets decreased fracture stress and stress intensity factor of both filled gels, while the main effect on fracture strain and fracture surface energy was observed for the highly deformable κ-carrageenan-locust bean. Adding oil had general effects of decreasing sensory hardness and particle size and increasing the rate of breakdown. Furthermore, agar gel texture was more sensitive to adding oil, with changes observed in several textural properties of agar gels with no corresponding change in κ-carrageenan-locust bean gels. Adding oil did not change the oral processing pattern based on distance and velocity of jaw movement, along with temporal aspects of each chewing cycle. However, jaw velocity and movement were adjusted for differences in gel type. κ-carrageenan-locust bean gels generally required more muscle activity to prepare for swallowing, and increasing oil content decreased overall muscle activity for both gels. These results imply that gel structure, rather than the amount of oil filler, determined the oral processing pattern.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1016/j.foodhyd.2019.03.018" target="_blank" rel="noreferrer noopener">10.1016/j.foodhyd.2019.03.018</a>
2019
Department of Anatomy & Neurobiology
Drake MaryAnne
Essick Gregory
Filled gel
Foegeding E Allen
Food Hydrocolloids
Fracture mechanics
June 2019 Update
Koç Hicran
NEOMED College of Medicine
Oral processing
Rheology
Rheomicroscopy
Sensory
van de Velde Fred
Vinyard Christopher J
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1016/j.foodhyd.2011.04.011" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.foodhyd.2011.04.011</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
33-43
Issue
1
Volume
26
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
<p>Users with a NEOMED Library login can search for full-text journal articles at the following url: <a href="https://libraryguides.neomed.edu/home">https://libraryguides.neomed.edu/home</a></p>
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels
Publisher
An entity responsible for making the resource available
Food Hydrocolloids
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
2012-01
Subject
The topic of the resource
Fracture; Chemistry; mechanism; quality; Food Science & Technology; Fracture; mechanical-properties; cheddar cheese; Microstructure; Mixed gels; Sensory perception; Texture
Creator
An entity primarily responsible for making the resource
Cakir E; Daubert C R; Drake M A; Vinyard C J; Essick G; Foegeding E A
Description
An account of the resource
The objective of the study was to understand how physical and structural properties of food translate into sensory perception. A range of gels with different structures were developed by combined mechanisms of ion-induced micro-phase separation of whey proteins, whey protein/k-carrageenan phase separation and network inversion. Descriptive sensory analysis was used to assess textural attributes of gels during the oral processing phases of first compression by tongue, first bite, mastication, and post swallow. Large deformation properties and fracture behavior of the gels were determined by uniaxial compression and single-edge notched bend tests. Mechanical properties at varying stages of deformation (before, during and after fracture) and sensory properties at different stages of oral processing (first compression, first bite and after 5-8 chews) followed similar trends based on the change in microstructure. Recoverable energies of gels were in agreement with springiness and compressibility evaluated at first compression in the mouth before biting. Young's modulus together with fracture properties, including critical energy release rate and fracture toughness, varied among different microstructures along with firmness. After the fracture point, the speed of macroscopic breakdown determined the fracture type of the gels, which was related to the degree of fracturability at the first bite. Overall, five out of six microstructures were discriminated in sensory texture properties. It was demonstrated that defined physical and sensorial properties of soft-solid foods can be generated by modifying the gel microstructure through colloidal interactions. (C) 2011 Elsevier Ltd. All rights reserved.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1016/j.foodhyd.2011.04.011" target="_blank" rel="noreferrer noopener">10.1016/j.foodhyd.2011.04.011</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2012
Cakir E
cheddar cheese
Chemistry
Daubert C R
Drake M A
Essick G
Foegeding E A
Food Hydrocolloids
Food Science & Technology
Fracture
Journal Article or Conference Abstract Publication
mechanical-properties
mechanism
microstructure
Mixed gels
quality
Sensory perception
texture
Vinyard C J
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1016/j.foodhyd.2012.02.006" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.foodhyd.2012.02.006</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
234-245
Issue
1
Volume
29
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
<p>Users with a NEOMED Library login can search for full-text journal articles at the following url: <a href="https://libraryguides.neomed.edu/home">https://libraryguides.neomed.edu/home</a></p>
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
Publisher
An entity responsible for making the resource available
Food Hydrocolloids
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
2012-10
Subject
The topic of the resource
Fracture; Chemistry; Food Science & Technology; feeding-behavior; human mastication; chewing patterns; electromyography; periodontal mechanoreceptors; Physiology; Microstructure; Sensory perception; Texture; food texture; breakdown; elevator muscle-activity; Mixed gels; Oral processing
Creator
An entity primarily responsible for making the resource
Cakir E; Vinyard C J; Essick G; Daubert C R; Drake M; Foegeding E A
Description
An account of the resource
Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary approach was applied that combined studies of food microstructure with mechanical properties, sensory evaluation, and oral physiology. Model foods were developed by combining ion-induced micro-phase separation and protein-polysaccharide phase separation and inversion. Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing were recorded by electromyography (EMG), while jaw movement amplitudes, durations, and velocities were simultaneously collected by a three-dimensional jaw tracking system (JT-3D). Changes in the microstructure of mixed gels significantly altered the characteristics of the chewing sequence, including the muscle activities, number of chews, chewing duration and chewing frequency. Mechanical attributes related to structural breakdown and sensory perception of firmness were highly correlated with the amount of muscle activity required to transform the initial structure into a bolus ready for swallowing. Chewing frequency was linked to mechanical properties such as recoverable energy, fracture strain and water holding capacity of the gels. Increased adhesiveness and moisture release also resulted in slower chewing frequency. Evaluation of oral processing parameters at various stages (i.e., first cycle, first 5 cycles, and last 3 cycles) was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. The study showed that muscle activity and jaw movement can be used to understand the links between physical properties of foods and sensory texture. (C) 2012 Elsevier Ltd. All rights reserved.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1016/j.foodhyd.2012.02.006" target="_blank" rel="noreferrer noopener">10.1016/j.foodhyd.2012.02.006</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2012
breakdown
Cakir E
Chemistry
chewing patterns
Daubert C R
Drake M
Electromyography
elevator muscle-activity
Essick G
feeding-behavior
Foegeding E A
Food Hydrocolloids
Food Science & Technology
food texture
Fracture
human mastication
Journal Article or Conference Abstract Publication
microstructure
Mixed gels
Oral processing
periodontal mechanoreceptors
Physiology
Sensory perception
texture
Vinyard C J