| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Velikov, Krassimir Petkov
University of Amsterdam
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (13/13 displayed)
- 2024Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networkscitations
- 2023Towards a constitutive relation for emulsions exhibiting a yield stresscitations
- 2023Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaisescitations
- 2022Ethyl cellulose nanoparticles as stabilizers for Pickering emulsionscitations
- 2022Elastic reinforcement and yielding of starch-filled lipid gelscitations
- 2022Unravelling discolouration caused by iron-flavonoid interactionscitations
- 2020Multivalent ion-induced re-entrant transition of carboxylated cellulose nanofibrils and its influence on nanomaterials' propertiescitations
- 2019Biobased Cellulose Nanofibril–Oil Composite Films for Active Edible Barrierscitations
- 2019Cellulose microfibril networks in hydrolysed soy protein isolate solutionscitations
- 2017Revealing and Quantifying the Three-Dimensional Nano- and Microscale Structures in Self-Assembled Cellulose Microfibrils in Dispersionscitations
- 2015Microstructure and rheology of microfibril-polymer networkscitations
- 2014Phase transitions in cellulose microfibril dispersions by high-energy mechanical deagglomerationcitations
- 2003Synthesis and characterization of large colloidal silver particlescitations
Places of action
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article
Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises
Abstract
Microfibrillated cellulose (MFC) is obtained by high-shear treatment of cellulose. MFC is suitable for use as clean-label, low-calorie thickener in semi-solid foods such as mayonnaises due to its high water holding capacity. The aim of this study was to determine the effect of type and concentration of thickener on rheological, tribological and sensory properties of low-fat mayonnaises. Low-fat mayonnaises were prepared with four types of thickeners (MFC, chemically modified starch, native waxy corn starch, xanthan gum) at three concentrations. Higher biopolymer concentrations resulted in increased shear viscosities, G′ and G″, yield stress and enhanced lubrication (i.e. lower friction coefficients). Mayonnaises with modified starch and xanthan gum generally had higher shear viscosity and yield stress compared to mayonnaises with comparable concentrations of MFC and waxy corn starch. MFC-thickened mayonnaises had highest G’, G” and boundary friction coefficients. Sensory properties of mayonnaises were determined using the Rate-All-That-Apply (RATA) method (n = 80). Addition of xanthan gum induced high sliminess and pulpiness, and low melting, creaminess and smoothness. Sensory properties of mayonnaises with MFC were generally similar to those with modified and waxy corn starch, despite differences in appearance (increased yellowness and slightly lower glossiness). Multiple Factor Analysis revealed that more shear-thinning mayonnaises were perceived as slimy. Boundary friction was negatively correlated with stickiness, while friction at the start of the hydrodynamic regime was positively correlated with melting sensations. We conclude that microfibrillated cellulose can be used as a thickener in low-fat mayonnaise as an alternative to commercially used chemically modified starch without considerably affecting its sensory texture properties.