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• W1971639046 abstract "The influence of fat content and emulsifier type on the rheology, optical properties, stability, and microstructure of bimodal particle suspensions containing small fat droplets and large starch particles was studied. Fat droplets were coated by either small molecule surfactants (non-ionic/anionic mixture) or globular proteins (whey protein). Mixed systems containing oil droplets (0 to 30 wt.%) and modified starch (5 wt.%) were heated (90 °C for 5 min) to promote starch gelatinization. The flow behavior, yield stress, and apparent viscosity of these systems were determined from shear stress versus shear rate measurements. For both emulsifiers, the yield stress of the mixed systems increased with increasing fat content, indicating that a close-packed system was formed. The apparent viscosity (at 20 s− 1) increased with increasing fat content for protein-coated fat droplets as expected from theory, but it increased and then decreased for surfactant-coated lipid droplets. The unexpected behavior of the surfactant-based mixed systems was attributed to droplet coalescence and phase separation, as shown by microscopy and visual observation. Overall, these results have important implications for designing high quality food products (such as sauces, dressings, and desserts) with reduced calories." @default.
• W1971639046 created "2016-06-24" @default.
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• W1971639046 date "2012-10-01" @default.
• W1971639046 modified "2023-10-17" @default.
• W1971639046 title "Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules" @default.
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• W1971639046 doi "https://doi.org/10.1016/j.foodres.2012.06.011" @default.
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