Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
Yazarlar (3)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Furkan Türker Sarıcaoğlu Bursa Teknik Üniversitesi, Türkiye
Doç. Dr. İlyas Atalar Bolu Abant İzzet Baysal Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Lwt (Q1) | ||
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2021 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-05-2021 |
| Cilt / Sayı / Sayfa | 143 / 1 / – | DOI | 10.1016/j.lwt.2021.111154 |
| Makale Linki | http://dx.doi.org/10.1016/j.lwt.2021.111154 | ||
| Özet |
| In this study, high pressure homogenized (HPH) hazelnut beverage samples were acidified with glucono-δ-lactone (GDL) and rheological, structural and gel strength properties of the cold-set gels were characterized. Hazelnut beverage at a concentration of 10 g 100 mL−1 was treated with HPH up to 150 MPa pressure and then mixed with GDL (2 g 100 mL−1). Gelation of hazelnut beverages was observed with small deformation oscillatory measurements during 150 min. Hazelnut beverages acidified with GDL displayed shear thinning behavior due to decreasing viscosity with increasing shear rate, however, HPH led to an increase in apparent viscosities of cold set hazelnut beverage gels. Cold set hazelnut beverages were characterized as weak gel-like macromolecular dispersions due to storage modulus (G′) was higher than loss modulus (G″). Angular frequency dependence of complex modulus (G*) was … |
| Anahtar Kelimeler |
| Cold-set gel | Hazelnut beverage gelation | High pressure homogenization | Rheological properties |
Science Direct
Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 20 |
| Google Scholar | 23 |