| 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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Plivelic, Tomás
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (11/11 displayed)
- 2022Morphological investigation of ternary and semicrystalline organic-inorganic hybrid nanocompositecitations
- 2021Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fatscitations
- 2016On the strategies for incorporating nanosilica aqueous dispersion inthe synthesis of waterborne polyurethane/silica nanocomposites:Effects on morphology and propertiescitations
- 2015Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile propertiescitations
- 2015Intercalation and Retention of Carbon Dioxide in a Smectite Clay promoted by Interlayer Cationscitations
- 2015New Advances in the One-Dimensional Coordination Polymer Copper(II) Alkanoates Series: Monotropic Polymorphism and Mesomorphismcitations
- 2014Gluten Biopolymer and Nanoclay-Derived Structures in Wheat Gluten-Urea-Clay Composites: Relation to Barrier and Mechanical Propertiescitations
- 2014Multi-scale Measurement of (Amorphous) Polymer Deformation: Simultaneous X-ray Scattering, Digital Image Correlation and In-situ Loadingcitations
- 2013Oxygen-Controlled Phase Segregation in Poly(N‑isopropylacrylamide)/Laponite Nanocomposite Hydrogelscitations
- 2012Clay Intercalation and its Influence on the Morphology and Transport Properties of EVA/Clay Nanocompositescitations
- 2009A Multitechnique Study of Structure and Dynamics of Polyfluorene Cast Films and the Influence on Their Photoluminescencecitations
Places of action
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article
Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats
Abstract
<jats:p>This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.</jats:p>