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  1. AU="Hashemi, Behnaz"
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  1. Article ; Online: Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties

    Hashemi, Behnaz / Varidi, Mehdi / Jafari, Seid Mahdi

    Food Hydrocolloids. 2023 July 14, p.109082-

    2023  , Page(s) 109082–

    Abstract: The focus of the present research was to produce new bigels as a semi-solid base matrix (gel or cream) with great potential in the food industry. Bigels were fabricated by the mixture of oleogels based on whey protein isolate (WPI)-aggregates and WPI- ... ...

    Abstract The focus of the present research was to produce new bigels as a semi-solid base matrix (gel or cream) with great potential in the food industry. Bigels were fabricated by the mixture of oleogels based on whey protein isolate (WPI)-aggregates and WPI-hydrogels in different ratios. Our results from the confocal microscopic observations showed that oleogel was dispersed throughout the entire network with the protein backbone and side chains in any of these structures; also a strongly punctuated fluorescence (pseudo-colored red) in the system revealed that the created bigels were categorized as oleogel-in-hydrogel type. Obviously, the hardness and viscoelastic moduli of bigels increased with a higher proportion of oleogels. Based on the 3D structure integrity of bigels, solid-like characteristics were observed (indicating the storage modulus was higher than the loss modulus). Moreover, temperature ramp analysis revealed that the thermal stability of the bigels directly was dependent on oleogel fraction.
    Keywords cream ; fluorescence ; food industry ; hardness ; hydrocolloids ; loss modulus ; oleogels ; storage modulus ; temperature ; thermal stability ; viscoelasticity ; whey ; whey protein isolate ; Bigel ; Oleogel ; Hydrogel ; Structure ; Mechanical properties
    Language English
    Dates of publication 2023-0714
    Publishing place Elsevier Ltd
    Document type Article ; Online
    Note Pre-press version
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2023.109082
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    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

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  2. Article ; Online: Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review.

    Hashemi, Behnaz / Varidi, Mehdi / Assadpour, Elham / Zhang, Fuyuan / Jafari, Seid Mahdi

    International journal of biological macromolecules

    2024  Volume 259, Issue Pt 2, Page(s) 129246

    Abstract: A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological ... ...

    Abstract A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.
    MeSH term(s) Organic Chemicals/chemistry ; Rheology
    Chemical Substances oleogels ; Organic Chemicals
    Language English
    Publishing date 2024-01-08
    Publishing country Netherlands
    Document type Journal Article ; Review
    ZDB-ID 282732-3
    ISSN 1879-0003 ; 0141-8130
    ISSN (online) 1879-0003
    ISSN 0141-8130
    DOI 10.1016/j.ijbiomac.2024.129246
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    In stock of ZB MED Cologne/Königswinter

    Zs.B 2374: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  3. Article ; Online: A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels).

    Hashemi, Behnaz / Assadpour, Elham / Zhang, Fuyuan / Jafari, Seid Mahdi

    Advances in colloid and interface science

    2023  Volume 322, Page(s) 103051

    Abstract: A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's ... ...

    Abstract A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application. The interactions between these structured system's separate components and production process, however, have a substantial impact on their rheological imprint. Therefore, rational comprehension of interdependent elements, their structural configurations, and the resulting characteristics of a system are essential for accelerating our progress techniques as well as for fine-tuning the technological and functional characteristics of the finished product. This article presents a comprehensive overview of the mechanisms and procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features for various commercial applications, such as food systems. It also describes the influence of these methods on the rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers, processing techniques, and purposes. This may lead to various EG matrix structures and interactions between them, which in turn may affect the composition of EGs and ultimately their textural and rheological characteristics.
    Language English
    Publishing date 2023-11-14
    Publishing country Netherlands
    Document type Journal Article ; Review
    ZDB-ID 210507-x
    ISSN 1873-3727 ; 0001-8686
    ISSN (online) 1873-3727
    ISSN 0001-8686
    DOI 10.1016/j.cis.2023.103051
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    In stock of ZB MED Cologne/Königswinter

    Zs.A 2716: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (2.OG)
    ab Jg. 2022: Lesesaal (EG)

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  4. Article ; Online: Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications.

    Hashemi, Behnaz / Assadpour, Elham / Zhang, Fuyuan / Jafari, Seid Mahdi

    Critical reviews in food science and nutrition

    2023  , Page(s) 1–24

    Abstract: Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly ... ...

    Abstract Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly materials. However, the use of natural stabilizing agents has been constrained due to a lack of thorough knowledge of them. This review offers insightful data that will encourage more studies into the development and use of LBFs. Emulsifiers or gelling agents, as well as new preparation and characterization methods, can be used to increase or prolong the functional performance of LBFs. Special emphasis has been given on the connections between their structures and properties and expanding the range of industries in which they can be applied. In conclusion, it is crucial to gain a deeper understanding of the preparation mechanisms and influencing factors in order to improve the quality of foam products and create novel LBFs.
    Language English
    Publishing date 2023-12-14
    Publishing country United States
    Document type Journal Article ; Review
    ZDB-ID 1037504-1
    ISSN 1549-7852 ; 1040-8398
    ISSN (online) 1549-7852
    ISSN 1040-8398
    DOI 10.1080/10408398.2023.2281622
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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1459: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  5. Article: Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking

    Hashemi, Behnaz / Ashkan Madadlou / Maryam Salami

    Food chemistry. 2017 Dec. 15, v. 237

    2017  

    Abstract: Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl2 resulted in the formation of cold-set hydrogels. Fourier ... ...

    Abstract Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl2 resulted in the formation of cold-set hydrogels. Fourier transform infrared spectroscopy (FTIR) proposed formation of more hydrogen bonds in gel due to NLC loading or citric acid-mediated gelation. It was also found based on FITR spectroscopy that citric acid crosslinking disordered whey proteins. Scanning electron microscopy (SEM) imaging showed a non-porous and finely meshed microstructure for the crosslinked gels compared to non-crosslinked counterparts. Crosslinking also increased the firmness and water-holding capacity of gels.In pepsin-free fluid, a strong correlation existed between reduction in gel swellability and digestibility over periods up to 60min due to NLC loading and citric acid gelation. However, in peptic fluid, NLC loading and citric acid crosslinking brought about much higher decrease in digestibility than swellability.
    Keywords calcium chloride ; citric acid ; crosslinking ; digestibility ; firmness ; Fourier transform infrared spectroscopy ; gelation ; hydrogels ; hydrogen bonding ; image analysis ; lipids ; microstructure ; scanning electron microscopy ; water holding capacity ; whey protein
    Language English
    Dates of publication 2017-1215
    Size p. 23-29.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2017.05.077
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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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  6. Article: Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking.

    Hashemi, Behnaz / Madadlou, Ashkan / Salami, Maryam

    Food chemistry

    2017  Volume 237, Page(s) 23–29

    Abstract: Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or ... ...

    Abstract Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl
    MeSH term(s) Citric Acid ; Cross-Linking Reagents/chemistry ; Drug Carriers ; Hydrogel, Polyethylene Glycol Dimethacrylate ; Hydrogels ; Lipids ; Nanostructures ; Particle Size ; Whey Proteins/chemistry
    Chemical Substances Cross-Linking Reagents ; Drug Carriers ; Hydrogels ; Lipids ; Whey Proteins ; Hydrogel, Polyethylene Glycol Dimethacrylate (25852-47-5) ; Citric Acid (2968PHW8QP)
    Language English
    Publishing date 2017-12-15
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2017.05.077
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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