Layered food designs to create appetizing desserts:A proof-of-concept study

Autor: Ching Yue Chow, Raquel M. Rodríguez, Reisya R. Riantiningtyas, Merete B. Munk, Lilia Ahrné, Wender L.P. Bredie

Publikováno v: Chow, C Y, Rodríguez, R M, Riantiningtyas, R R, Munk, M B, Ahrné, L & Bredie, W L P 2023, ' Layered food designs to create appetizing desserts : A proof-of-concept study ', Food Research International, vol. 170, 112955 . https://doi.org/10.1016/j.foodres.2023.112955

Creating layers in foods is a culinary technique commonly used to diversify sensory experiences, but it has not been reported scientifically on its effect on hedonic and appetitive responses. This study aimed to investigate the use of dynamic sensory

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04db24eb879d4b4c60950da2cdafffbe
https://curis.ku.dk/portal/da/publications/layered-food-designs-to-create-appetizing-desserts(6f2b722f-ee1a-47e6-a94e-ce8277940f8b).html

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Autor: Valeska F. Sager, Merete B. Munk, Mikka Stenholdt Hansen, Wender L.P. Bredie, Lilia Ahrné

Publikováno v: Foods, Vol 10, Iss 8, p 8 (2021)
Foods
Volume 10
Issue 1
Sager, V F, Munk, M B, Hansen, M S, Bredie, W L P & Ahrné, L 2021, ' Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing ', Foods, vol. 10, no. 1, 8 . https://doi.org/10.3390/foods10010008

This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ee9ff01c38074ee4b0cd7f12b3f8359
https://www.mdpi.com/2304-8158/10/1/8

Oleogelating properties of ethylcellulose in oil-in-water emulsions:the impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies

Autor: Anders Utoft, David Needham, Jens Risbo, Flemming H. Larsen, Merete B. Munk

Publikováno v: Munk, M B, Utoft, A, Larsen, F H, Needham, D & Risbo, J 2019, ' Oleogelating properties of ethylcellulose in oil-in-water emulsions : the impact of emulsification methods studied by 13 C MAS NMR, surface tension and micropipette manipulation studies ', Food Hydrocolloids, vol. 89, pp. 700-706 . https://doi.org/10.1016/j.foodhyd.2018.11.019
Munk, M B, Utoft, A, Larsen, F H, Needham, D & Risbo, J 2019, ' Oleogelating properties of ethylcellulose in oil-in-water emulsions : The impact of emulsification methods studied by 13 C MAS NMR, surface tension and micropipette manipulation studies ', Food Hydrocolloids, vol. 89, pp. 700-706 . https://doi.org/10.1016/j.foodhyd.2018.11.019

This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active. Oleogel-in-water emulsions were pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47766224c654b895e007480739dfacf7
https://curis.ku.dk/ws/files/248514845/Oleogelating_properties_of_ethylcellulose_in_oil_in_water_emulsions.pdf

Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

Autor: Merete B. Munk, Mogens L. Andersen

Publikováno v: European Journal of Lipid Science and Technology. 117:1627-1635

Oil-in-water emulsions were made with five different triglyceride fats ranging from completely liquid oil to solid. Regardless of the type of dispersed fat, all emulsions were non-aggregated and low viscous when stabilized only by caseinate. Presence

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a1e705e6b53a0168934a7bf5f8b03564
https://doi.org/10.1002/ejlt.201400346

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Autor: Ana Diaz, Kell Mortensen, Merete B. Munk, Mikkel Schou Nielsen, Jens Risbo, Stefan Bruns, Robert Feidenhans'l, Emil Bøje Lind Pedersen, Mirko Holler

As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31533cc6d2a93c621172e2608fcd8b8c
http://arxiv.org/abs/1602.04230