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  • 1.
    Ahlinder, Astrid
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Höglund, Evelina
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Öhgren, Camilla
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Miljkovic, Ana
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning2023Inngår i: Frontiers in Food Science and Technology, E-ISSN 2674-1121, Vol. 2Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critical to avoid choking and pneumonia. Texture modified foods, timbals, are often served to these patients due to their ease of swallowing. The main concern with these foods is that they do not look visually alike the food they replace, which can decrease the patient’s appetite and lead to reduced food intake and frailty. This study aims to improve both the visual appearance of texturized food as well as the energy density and fiber content of the timbal formulation. 3D scanning and additive manufacturing (3D Printing) were used to produce meals more reminiscent of original food items, increasing their visual appeal. Rheology was used to ensure the original flow profile was maintained as the timbal was reformulated by reducing starch contents and partially replacing with dietary fibers. The amount of starch was reduced from 8.7 wt% in the original formulation to 3.5 wt% and partially replaced with 3 wt% citrus fiber, while maintaining properties suitable for both swallowing and 3D printing. The resulting formulation has improved nutritional properties, while remaining suitable for constructing visually appealing meals, as demonstrated by 3Dprinting a chicken drumstick from a model generated with 3D scanning.

  • 2.
    Altskär, Annika
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Andersson, R.
    Boldizar, A.
    Koch, K.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rigdahl, M.
    Some effects of processing on the molecular structure and morphology of thermoplastic starch2008Inngår i: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 71, nr 4, s. 591-597Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Hydroxypropylated and oxidised potato starch (HONPS) was used together with glycerol and water to produce thermoplastic starch. The amount of glycerol was kept constant at 22 parts by weight per 100 parts of dry starch. The thermoplastic starch was converted into films/sheets using three different processing techniques; casting, compression moulding and film blowing. The last two methods represent typical thermoplastic conversion techniques requiring elevated processing temperatures. By means of size-exclusion chromatography, it was found that compression moulding and film blowing led to some degradation of high-molecular weight amylopectin as well as of high-molecular weight amylose-like molecules. The degradation was significantly less pronounced for the cast films. The morphology of the specimens was quite complex and phase separations on different levels were identified. In the cast films and, to a lesser extent, in the compression-moulded specimens, a fine network structure could be distinguished. Such a structure could however not be ascertained in the film-blown material and this is discussed in terms of the thermo-mechanical treatment of the starch materials. © 2007 Elsevier Ltd. All rights reserved.

  • 3.
    Andersson, Helene
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Hjartstam, Johan
    AstraZeneca, Sweden.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Von Corswant, Christian
    AstraZeneca, Sweden.
    Larsson, Anette
    Chalmers University of Technology, Sweden.
    Effects of molecular weight on permeability and microstructure of mixed ethyl-hydroxypropyl-cellulose films2013Inngår i: European Journal of Pharmaceutical Sciences, ISSN 0928-0987, E-ISSN 1879-0720, Vol. 48, nr 42006, s. 240-248Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Films of ethyl cellulose (EC) and water-soluble hydroxypropyl cellulose (HPC) can be used for extended release coatings in oral formulations. The permeability and microstructure of free EC/HPC films with 30% w/w HPC were studied to investigate effects of EC molecular weight. Phase separation during film spraying and subsequent HPC leaching after immersion in aqueous media cause pore formation in such films. It was found that sprayed films were porous throughout the bulk of the films after water immersion. The molecular weight affected HPC leaching, pore morphology and film permeability; increasing the molecular weight resulted in decreasing permeability. A model to distinguish the major factors contributing to diffusion retardation in porous films showed that the trend in permeability was determined predominantly by factors associated with the geometry and arrangement of pores, independent of the diffusing species. The film with the highest molecular weight did, however, show an additional contribution from pore wall/permeant interactions. In addition, rapid drying and increasing molecular weight resulted in smaller pores, which suggest that phase separation kinetics affects the final microstructure of EC/HPC films. Thus, the molecular weight influences the microstructural features of pores, which are crucial for mass transport in EC/HPC films.

  • 4.
    Andersson, Helene
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Häbel, Henrike
    Chalmers University of Technology, Sweden.
    Olsson, Anna
    Chalmers University of Technology, Sweden.
    Sandhagen, Sofie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    von Corswant, Christian
    AstraZeneca, Sweden.
    Hjärtstam, Johan
    AstraZeneca, Sweden.
    Persson, Michael
    Chalmers University of Technology, Sweden; AkzoNobel, Sweden.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Larsson, Anette
    Chalmers University of Technology, Sweden.
    The influence of the molecular weight of the water-soluble polymer on phase-separated films for controlled release2016Inngår i: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 511, nr 1, s. 223-235Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Hydroxypropyl cellulose (HPC) and ethyl cellulose (EC) can be used for extended release coatings, where the water-soluble HPC may act as a pore former. The aim was to investigate the effect of the molecular weight of HPC on the microstructure and mass transport in phase-separated freestanding EC/HPC films with 30% w/w HPC. Four different HPC grades were used, with weight averaged molecular weights (Mw) of 30.0 (SSL), 55.0 (SL), 83.5 (L) and 365 (M) kg/mol. Results showed that the phase-separated structure changed from HPC-discontinuous to bicontinuous with increasing Mw of HPC. The film with the lowest Mw HPC (SSL) had unconnected oval-shaped HPC-rich domains, leaked almost no HPC and had the lowest water permeability. The remaining higher Mw films had connected complex-shaped pores, which resulted in higher permeabilities. The highest Mw film (M) had the smallest pores and very slow HPC leakage, which led to a slow increase in permeability. Films with grade L and SL released most of their HPC, yet the permeability of the L film was three times higher due to greater pore connectivity. It was concluded that the phase-separated microstructure, the level of pore percolation and the leakage rate of HPC will be affected by the choice of HPC Mw grade used in the film and this will in turn have strong impact on the film permeability.

  • 5.
    Andersson, Helene
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Hjärtstam, Johan
    Chalmers University of Technology, Sweden; Astra Zeneca R&D Mölndal, Sweden.
    von Corswant, Christian
    Chalmers University of Technology, Sweden; Astra Zeneca R&D Mölndal, Sweden.
    Larsson, Anette
    Chalmers University of Technology, Sweden.
    Effects of Molecular Weight on Phase Separated Coatings for Controlled Release of Drugs2013Inngår i: Annual Transactions of the Nordic Rheology Society, s. 249-Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Phase separated films with controlled porosity were made from ethyl cellulose (EC) and 30% w/w hydroxypropyl cellulose (HPC). The molecular weight of EC can be used to modify the mass transfer rate through coatings by effects on microstructure of the film. Processing conditions are, however, affected by the solution rheology, which could influence the film quality when using different molecular weights.

  • 6. Andersson, Helene
    et al.
    Öhgren, Camilla
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, Daniel
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Kniola, Magda
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids2011Inngår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 25, nr 6, s. 1587-1595Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Viscoelastic doughs of zein and starch were prepared at 40 °C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of ?-glucan (28%) were investigated by dynamic measurements in shear, confocal laser scanning microscopy (CLSM) and Hyperbolic Contraction Flow. Zein-starch dough without hydrocolloids exhibited rapid age-related stiffening, believed to be caused by cross-links between peptide chains. A prolonged softness was attributed to doughs containing hydrocolloids, with the oat bran exhibiting the most pronounced reduction in age-related stiffening. Moreover, CLSM-images of dough microstructure revealed that a finer fibre network may be formed by increased shearing through an addition of viscosity-increasing hydrocolloids, a reduction in water content in the dough or the use of appropriate mixing equipment. The Hyperbolic Contraction Flow measurements showed that doughs containing hydrocolloids had high extensional viscosities and strain hardening, suggesting appropriate rheological properties for bread making. Zein-starch dough without hydrocolloids showed poor bread making performance while hydrocolloid additions significantly improved bread volume and height. Although the hydrocolloid supplemented doughs had similar extensional rheological properties and microstructures, a fine crumb structure was attributed only to bread containing HPMC, marking the importance of surface active components in the liquid-gas interface of dough bubble walls. Zein could not mimic the properties of gluten on its own, but hydrocolloids did positively affect the structural and rheological properties of zein, which yielded dough similar to wheat dough and bread with increased volume. © 2011 Elsevier Ltd.

  • 7.
    Andersson, Johanna
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Kwang Tan, Chun
    University of Tsukuba, Japan.
    Dushyantha, Jayatilake
    PLIMES Inc, Japan.
    Suzuki, Kenji
    University of Tsukuba, Japan.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Sound analysis of swallowing a shear-thinning fluid2021Inngår i: Annual Transactions of the Nordic Rheology Society, Vol. 29, s. 47-50Artikkel i tidsskrift (Fagfellevurdert)
  • 8.
    Andersson, Johanna
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Kwang Tan, Chun
    University of Tsukuba, Japan.
    Matsuo, Koichiro
    Tokyo Medical and Dental University, Japan.
    Suzuki, Kenji
    University of Tsukuba, Japan; PLIMES Inc, Japan.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Investigating swallowing sounds of viscous fluid of optimized food of dysphagia management2023Inngår i: Annals Transactions of the Nordic Rheology Society, Vol. 31, s. 161-Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Problems with swallowing or dysphagia is an increasing problem due to the ageing population. Investigation methods commonly require clinical techniques which are tedious and costly. An alternative analysis is to measure the swallowing time non-invasively through monitoring of swallowing sounds. GOKURI is an AI-powered, smartphone-based, neckband- type device for the assessment of the swallowing function. The present study investigated swallow sounds of food in comparison to those of water swallows. In total 19 healthy subjects were eating a full meal while their swallowing was recorded via the swallowing sensor. The results show that the time it takes for a person to swallow varies greatly. Nevertheless, the length of swallowing solid food differed significantly from water, which were slightly shorter to swallow (0.702s vs. 0.668 s respectively). This correlates well with our previous study where swallowing of water took shorter time compared to thicker Newtonian and a shear-thinning fluids.

  • 9.
    Andersson, Johanna
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Öhgren, Camilla
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Compression of plant seeds assuming soft spheres2021Inngår i: Annual Transactions of the Nordic Rheology Society, Vol. 29, s. 103-108Artikkel i tidsskrift (Fagfellevurdert)
  • 10. Anker, M.
    et al.
    Berntsen, J.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride2002Inngår i: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 3, nr 1, s. 81-92Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This study aimed to determine to what extent the water-vapor barrier of whey protein isolate (WPI) films could be improved by adding a lipid and make laminate and emulsion films. The laminate whey protein-lipid film decreased the water vapor permeability (WVP) 70 times compared with the WPI film. The WVP of the emulsion films was half the value of the WPI film and was not affected by changes in lipid concentration, whereas an increased homogenization led to a slight reduction in WVP. The mechanical properties showed that the lipid functioned as an apparent plasticizer by enhancing the fracture properties of the emulsion films. This effect increased with homogenization. The maximum strain at break was 117% compared with 50% for the less-homogenized emulsion films and 20% for the pure WPI films. Phase-separated emulsion films were produced with a concentration gradient of fat through the films, but pure bilayer films were not formed. © 2002 Elsevier Science Ltd. All rights reserved.

  • 11. Anker, M
    et al.
    Hermansson, Ann-Marie
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mechanical Properties of Whey Protein Films1998Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 6, s. 121-Artikkel i tidsskrift (Fagfellevurdert)
  • 12. Anker, M.
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Aging of whey protein films and the effect on mechanical and barrier properties2001Inngår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 49, nr 2, s. 989-995Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This work focuses on the aging of whey protein isolate (WPI) films plasticized with glycerol (G) and sorbitol (S). The films were cast from heated aqueous solutions at pH 7 and dried at 23 °C and 50% relative humidity (RH) for 16 h. They were stored in a climate room (23 °C, 50% RH) for 120 days, and the film properties were measured at regular intervals. The moisture content (MC) of the WPI/G films decreased from 22% (2 days) to 15% (45 days) and was thereafter constant at 15% (up to 120 days). This affected the mechanical properties and caused an increased stress at break (from 2.7 to 8.3 MPa), a decreased strain at break (from 33 to 4%), and an increased glass transition temperature (T g) (from -56 to -45 °C). The barrier properties were, however, unaffected, with constant water vapor permeability and a uniform film thickness. The MC of the WPI/S films was constant at ?9%, which gave no change in film properties.

  • 13. Anker, M.
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films1999Inngår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 47, nr 5, s. 1878-1886Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The mechanical properties, moisture contents (MC), and glass transition temperature (T(g)) of whey protein isolate (WPI) films were studied at various pH values using sorbitol (S) as a plasticizer. The films were cast from heated aqueous solutions and dried in a climate chamber at 23 °C and 50% relative humidity (RH) for 16 h. The critical gel concentrations (c(g)) for the cooled aqueous solutions were found to be 11.7, 12.1, and 11.3% (w/w) WPI for pH 7, 8, and 9, respectively. The cooling rate influenced the c(g), in that a lower amount of WPI was needed for gelation when a slower cooling rate was applied. Both cooling rates used in this study showed a maximum in the c(g) at pH 8. The influence of the polymer network on the film properties was elucidated by varying the concentration of WPI over and under the c(g). Strain at break (?(b)) showed a maximum at the c(g) for all pH values, thus implying that the most favorable structure regarding the ability of the films to stretch is formed at this concentration. Young's modulus (E) and stress at break (?(b)) showed a maximum at c(g) for pH 7 and 8. The MC and ?(b) increased when pH increased from 7 to 9, whereas T(g) decreased. Hence, T(g) values were -17, -18, and -21 °C for pH 7, 8, and 9, respectively. E and ?(b) decreased and ?(b) and thickness increased when the surrounding RH increased. The thickness of the WPI films also increased with the concentration of WPI.

  • 14. Anker, M.
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mechanical Properties, Water Vapor Permeability, and Moisture Contents of ?-Lactoglobulin and Whey Protein Films Using Multivariate Analysis1998Inngår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 46, nr 5, s. 1820-1829Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Mechanical and barrier properties of ?-lactoglobulin (?-Lg) and whey protein isolate (WPI) films were studied using sorbitol (S) as a plasticizer. The films were cast from heated aqueous solutions and dried in a climate chamber at 23 °C and 50% relative humidity for 16 h. The multivariate analysis used has proved to be a valuable tool for evaluating and quantifying the influences of the variables in the specified experimental domain. Two identical factorial designs were applied to evaluate the influence of the concentration of ?-Lg and WPI, the concentration of S, and the pH. The two materials, ?-Lg and WPI, show similar results, which can be attributed to the dominating protein ?-lactoglobulin. At pH 9, Young's modulus and stress at break are not affected when the concentration of ?-Lg, WPI, or S varies. At pH 7 and 8, Young's modulus and stress at break increase when the concentration of ?-Lg and WPI increases, and they decrease when the concentration of S increases. Strain at break increases when pH increases from 7 to 9, a more pronounced effect being observed for the WPI films. Water vapor permeability (WVP) decreases and increases for pH 7 and 9, respectively, as the concentration of ?-Lg and WPI increases. This contrast in behavior at different pH values is probably due to a structural difference that occurs above pH 8. Moisture content and WVP increase when S increases. Here a clear distinction can be observed between the two film materials: the ?-Lg films show higher values for both moisture content and WVP measurements.

  • 15. Anker, M.
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Relationship between the microstructure and the mechanical and barrier properties of whey protein films2000Inngår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 48, nr 9, s. 3806-3816Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This work was focused on the relationship between the microstructure and the mechanical and barrier properties of whey protein isolate (WPI) films. Sorbitol (S) and glycerol (G) were used as plasticizers and the pH was varied between 7 and 9. The films were cast from heated aqueous solutions and dried in a climate room at 23 °C and 50% relative humidity for 16 h. The microstructure of the films was found to be dependent on the concentration, the plasticizers, and the pH. When the concentration increased, a more aggregated structure was formed, with a denser protein network and larger pores. This resulted in increased water vapor permeability (WVP) and decreased oxygen permeability (OP). When G was used as a plasticizer instead of S, the microstructure was different, and the moisture content and WVP approximately doubled. When the pH increased from 7 to 9, a denser protein structure was formed, the strain at break increased, and the OP decreased.

  • 16.
    Berta, Marco
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Gmoser, Rebecca
    RISE., SP – Sveriges Tekniska Forskningsinstitut.
    Krona, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Effect of viscoelasticity on foam development in zein-starch dough2015Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 63, nr 2, s. 1229-1235Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Above the zein glass transition temperature (~40°C), the viscoelasticity of zein-starch dough is similar to that of gluten. This is of interest because this dough might be used to develop gluten-free products, although it has certain limitations such as workability and aging at room temperature. The most effective way to decrease the dough glass transition temperature is to use a plasticizer, which also influences the viscosity. In this study, viscoelastic zein-starch dough samples were prepared with several concentrations of citric acid as the plasticizer, and the effect of viscoelasticity on crumb structure formation during baking was investigated. Extensional viscosity was correlated with the average bubble size after baking. We found that viscosity could be predicted for this system by measuring the shear viscosity, whereby the Trouton ratio was near-constant for the range of plasticizer concentrations investigated. In addition, our dynamic mechanical analysis (DMA) revealed that bubble growth occurs mainly when the dough reaches 100°C, due to a combination of steam formation and thermal softening of the matrix. At higher temperatures, hardening occurs due to drying and zein crosslinking.

  • 17.
    Berta, Marco
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Koelewijn, Ingrid
    University of Applied Sciences HAS Den Bosch, Netherlands.
    Johansson, Kalle
    Lyckeby Starch AB, Sweden.
    Stading, Mats
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Effect of cellulose-based hydrocolloids and starch chemical modification on the rheology of gluten-free dough2017Inngår i: Annual Transactions of the Nordic Rheology Society, Vol. 25, s. 77-Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This study was carried out to evaluate the effect of cellulose-based hydrocolloids on the rheology of flour doughs based on corn starch and potato starch. Adding cellulosebased hydrocolloids or a chemically modified waxy starch to this gluten-free dough imparted a shear-thinning behavior similar to that of wheat flour dough.

  • 18.
    Berta, Marco
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Koelewijn, Ingrid
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. University of Applied Sciences HAS Den Bosch, The Netherlands.
    Öhgren, Camilla
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Stading, Mats
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread2019Inngår i: Journal of texture studies, ISSN 0022-4901, E-ISSN 1745-4603, Vol. 50, nr 4, s. 341-349Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten-free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten-free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated. No zein protein network could be observed in the bread crumb. The zein protein, cold mixed at low concentration, did not enhance the dough elasticity. Due to the lack of a protein network noncovalent interactions may stabilize the bubble structure stabilization within the crumb, rather than covalent links of the protein chain. With an optimized amount of zein protein and HPMC hydrocolloid, the gluten-free bread showed similar texture and staling behavior to that of model wheat bread. The optimized recipe, compiled into a spreadsheet, is available in the supporting information. The microstructural observations suggest that zein could be replaced with another protein for this recipe resulting in a similar bread texture.

  • 19.
    Berta, Marco
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Moser, Josefine
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Lopez-Sanchez, Patricia
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Stading, Mats
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Modelling the continuous relaxation time spectrum of aqueous xanthan solutions using two commercial softwares2018Inngår i: Annual Transactions of the Nordic Rheology Society, Vol. 26, s. 183-Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    ABSTRACT The continuous relaxation time spectrum was modelled from the mechanical spectrum of a xanthan aqueous solution both using the TA Instruments TRIOS® software, and with the rheology software IRIS®1 . Two types of calculation were applied to obtain the relaxation modes since the software bundles used in this study base the calculation upon two different algorithms, named “parsimonious” as it models continuous relaxation spectra using a minimum number of modes to obtain continuous relaxation times2 , and a nonlinear regularization method that provides a larger spectrum with several modes3 . The results were overall comparable but slightly different for long relaxation times.

  • 20.
    Berta, Marco
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Muskens, Erwin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. HAS University of Applied Sciences, Germany.
    Schuster, Erich
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking2016Inngår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 57, s. 34-38Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The rheology of mozzarella and imitation cheese was studied at 60 °C, with small amplitude oscillatory shear (SAOS), shear and extensional flow measurement at low strain rates in the range 0.01-1 s-1. These conditions were chosen to replicate those experienced by the cheese during pizza baking and consumption. The extensional viscosity measurements were carried out by means of hyperbolic contraction flow, an alternative method to traditional extensional measurements. The extensional viscosity measured by hyperbolic contraction flow was related to the cheese elasticity and consequently to its stretchability, a major quality characteristic when this is consumed on pizza pies. The rheology of the two cheese materials could be explained by the structural observations made by confocal laser scanning microscopy (CLSM).

    Fulltekst (pdf)
    fulltext
  • 21.
    Berta, Marco
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Martín-Alfonso, J.E.
    Valencia, C.
    Shear and extensional rheology of xanthan and guar gum solutions2015Inngår i: IBEREO 2015, 2015Konferansepaper (Annet vitenskapelig)
  • 22.
    Berta, Marco
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Wiklund, Johan
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Kotzé, Reinhardt
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Cape Peninsula University of Technology, South Africa.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity2016Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 173, s. 8-14Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The viscosity and shear thinning behavior are essential characteristics of tomato ketchup. A real-time monitoring of those characteristics during processing is important to obtain a good quality of the final product and to reduce production waste. This work investigates the measurement of rheological in-line flow properties of tomato ketchup, using a real-time technique that combines ultrasound velocity profiling (UVP) and pressure difference (PD) assessment. In-line data were compared to those obtained off-line using a rotational viscometer. There was a poor correlation with the Bostwick measurement, whereas the flow curves calculated from flow velocimetry data were very similar to those measured off-line. The extensional viscosity of ketchup was determined through the measurement of Hyperbolic Contraction Flow; the curve followed a trend similar to that for the shear viscosity over the deformation rate investigated.

    Fulltekst (pdf)
    fulltext
  • 23. Brink, J.
    et al.
    Langton, Maud
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels2007Inngår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 21, nr 3, s. 409-419Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The effect of microstructure on the fracture properties of whey protein isolate (WPI) gels with varying amounts of gelatin was analysed on the macro (mm scale) and micro (?m scale) levels. Eight percent WPI particulate gels with 0-6% gelatin were prepared at a pH near the isoelectric point of whey protein. The tensile stage was placed directly under the confocal laser-scanning microscope (CLSM). The structural changes of the gel during the deformation are visualized in series of micrographs with simultaneous recording of stress and strain data with the tensile stage. The pure whey protein gel exhibited uneven failure at the macro level, where the crack propagated between the whey protein clusters, whereas the crack propagated smoothly through the gelatin phase in the whey/gelatin gel system. At higher magnification the pure WPI protein gel showed porous failure behaviour and gradually ruptured. The WPI gel with high gelatin concentration followed the rheological response of the gelatin phase, resulting in stretched failure behaviour with rapid rupture. The micro strain was calculated directly from micrographs, with the pure WPI gel reaching a seven times higher micro strain than the macro strain. The difference between micro and macro strain decreases with increasing gelatin concentration. Threshold crack propagation values were identified at both the macro and micro levels, and the start of structural failure was observed long before any mechanical response. The fracture dynamics of mixed biopolymer gels can be analysed with this approach both structurally and rheologically at different length scales, contributing to a more comprehensive understanding of the failure behaviour. © 2006 Elsevier Ltd. All rights reserved.

  • 24. Edfrud, S
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Permeable Plate Rheometry for Evaluation of Reaction Kinetics of Gels2005Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 13, s. 259-Artikkel i tidsskrift (Fagfellevurdert)
  • 25. Edrud, S
    et al.
    Petersson, M
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    DMA Analysis of Biopolymer Film Swelling2003Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 11, s. 55-Artikkel i tidsskrift (Fagfellevurdert)
  • 26. Edrud, S
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Langton, Maud
    Rheology of crispy structures2002Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 10, s. 85-Artikkel i tidsskrift (Fagfellevurdert)
  • 27. Ekberg, O.
    et al.
    Bulow, M.
    Ekman, Susanne
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hall, Gunnar
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wendin, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food2009Inngår i: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 50, nr 2, s. 131-138Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters. © 2009 Informa UK Ltd.

  • 28. Ekberg, O.
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Johansson, Daniel
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Blow, M.
    Ekman, Susanne
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wendin, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Flow properties of oral contrast medium formulations depend on the temperature2010Inngår i: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 51, nr 4, s. 363-367Artikkel i tidsskrift (Fagfellevurdert)
  • 29. Emmambux, MN
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Taylor, J
    Tannic acid modifies the material properties of sorghum kafirin films2004Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 12, s. 151-Artikkel i tidsskrift (Fagfellevurdert)
  • 30. Emmambux, M.N.
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Taylor, J.R.N.
    Sorghum kafirin film property modification with hydrolysable and condensed tannins2004Inngår i: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 40, nr 2, s. 127-135Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Films made from kafirin, the prolamin protein of sorghum, could be an environmental-friendly alternative to synthetic plastic packaging films. However, because protein-based films have inferior functional properties to synthetic plastic packaging, tannic acid (TA) and sorghum-condensed tannins (SCT) were added at up to 20% (w/w) as modifying agents during kafirin film casting. Both TA and SCT were bound to kafirin protein in the film. Freeze-fracture surfaces of tannin-modified kafirin films were observed to be different from the control. Modification with both tannins at increasing levels resulted in an increase in tensile stress and Young's modulus by two-fold and four-fold, respectively, but a three-fold decrease in %strain and a 12-15% decrease in water absorbed. Modification with TA and SCT did not change the apparent water vapour permeability. However, a significant quadratic decrease was observed for oxygen permeability. The glass transition temperature (T g) of the films showed a quadratic increase with increase in TA and SCT level. These findings indicate that TA and SCT can modify the properties of kafirin films. This probably there are no decreasing free volume in the film and possibly also by decreasing chain mobility between kafirin polypeptides by cross-linking. © 2004 Elsevier Ltd. All rights reserved.

  • 31. Emmambux, S
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    In situ tensile deformation of plasticized zein films2005Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 13, s. 303-Artikkel i tidsskrift (Fagfellevurdert)
  • 32. Filli, Kalep
    et al.
    Sjöqvist, M
    Öhgren, Camilla
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rigdahl, M
    Development and Characterization of Extruded Biodegradable Foams based on Zein and Pearl Millet Flour2011Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 19, s. 139-Artikkel i tidsskrift (Fagfellevurdert)
  • 33. Gao, C.
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wellner, N.
    Parker, M.L.
    Noel, T.R.
    Mills, E.N.C.
    Plasticization of a protein-based film by glycerol: A spectroscopic, mechanical, and thermal study2006Inngår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 54, nr 13, s. 4611-4616Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Kafirin, the seed storage protein of the cereal sorghum, is highly homologous with the maize storage protein zein. The effects of plasticisation of a kafirin film by glycerol in the absence of water were examined by a combination of spectroscopic (NMR and infrared), rheological, and calorimetric methods. The results suggest that at low glycerol levels the glycerol is absorbed onto and possibly into the protein. Increasing the level of glycerol increases the motion of the protein and changes the protein conformation. There are corresponding changes of the mechanical properties of protein films. At 40% (w/w) of glycerol, two glass transition temperatures were observed, one of which corresponded to the glass transition temperature of pure glycerol. This result indicates that at this level of plasticizer there are sufficient glycerol/glycerol interactions occurring to allow a separate glass formation process for glycerol. © 2006 American Chemical Society.

  • 34. Gillgren, T
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Material properties of zein, kafirin and avenin films2008Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 16, s. 201-Artikkel i tidsskrift (Fagfellevurdert)
  • 35.
    Gillgren, Thomas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Alven, Tommy
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Impact of melt rheology on zein foam properties2010Inngår i: Journal of Materials Science, ISSN 0022-2461, E-ISSN 1573-4803, Vol. 45, nr 21, s. 5762-5768Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Zein, the main protein fraction in maize, is left as a by-product from bio-ethanol production. The protein has been investigated as a material for a long time, but mainly in the form of films. In contrast, foamed zein is presented in this article. Zein foams may perhaps be used, e.g. as trays for biodegradable food packages or as scaffolds for tissue engineering. A batch method for manufacturing solid foams was successfully developed, the foams being manufactured by evaporation of solvent from zein resins. In order to be suitable for foam formation, a resin must possess gas-retaining properties, which can be predicted by extensional rheology. The presence of plasticizer in some of the resins decreased their extensional viscosity, and this in turn affected the foaming process. Although all the resins displayed strain-hardening behaviour, there was coalescence of pores in all the foams. Insufficient extensional viscosity resulted in the collapse of pore walls during foam expansion. Structure analysis showed, e.g. that most pores were elongated along the main axis of the mould in which the foams were manufactured. The plasticizer content in the resins had no significant effect on the mechanical properties of the foams.

  • 36.
    Gillgren, Thomas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Barker, S.A.
    Belton, P.S.
    Georget, D.M.R.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Plasticization of zein: A thermomechanical, FTIR, and dielectric study2009Inngår i: Biomacromolecules, ISSN 1525-7797, E-ISSN 1526-4602, Vol. 10, nr 5, s. 1135-1139Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Zein, the main seed storage protein of maize, has been widely studied as a possible source of material for the production of biodegradable plastic films. Plasticization of zein is critical to make functional films. While there have been a number of publications which report the behavior of systems with a wide variety of plasticizers, there have been few which attempt to examine the interactions of protein and plasticizer at the molecular level. In this paper, we report on the plasticizing effects of water, glycerol, and 2-mercaptoethanol, which were examined by a combination of spectroscopy (FTIR and dielectric) and thermomechanical methods. The results suggest that both water and glycerol are adsorbed onto the protein and form hydrogen bonds with the amide groups. The plasticizer then builds up in patches on the protein surface. 2-Mercaptoethanol only exhibited a weak plasticizing effect due probably to disulfide bond breaking. © 2009 American Chemical Society.

  • 37.
    Gillgren, Thomas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Blennow, A.
    Pettersson, Anders
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Modulating rheo-kinetics of native starch films towards improved wet-strength2011Inngår i: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 83, nr 2, s. 383-391Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Starch directly functionalised in the plant by modulation of its biosynthesis by mutagenesis and transgene technology was exploited for its extended functionality beyond the normal variation. In this study we investigated the rheological and mechanical properties of films from such structurally highly different starch types derived from potato and cereal sources of normal and mutant and transgenic backgrounds. A new improved technique was developed to permit the dynamic mechanical analysis of films in the presence of water. It was found that the amylose content was decisive for the mechanical properties of the films - an increase in the amylose content resulted in both a higher stress and strain at break. Interestingly, there was no correlation between the speed of hydration and mechanical water resistance of the films. Generally, the films were clear and transparent, even after wetting. Transgenic potato starch with a low content of phosphate displayed an extraordinary combination of high robustness, transparency, mechanical strength and extensibility even in a wet condition. The combination of optimal phosphate and amylose concentrations in this sample probably favoured hydration and amorphisation without compromising the inter-chain interactions of the polysaccharide network. © 2010 Elsevier Ltd. All rights reserved.

  • 38.
    Gillgren, Thomas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Faye, M.-V.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mechanical and Barrier Properties of Films from Millet Protein Pennisetin2011Inngår i: Food Biophysics, ISSN 1557-1858, E-ISSN 1557-1866, Vol. 6, nr 4, s. 474-480Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Plastics are one of the most commonly used materials today in an immense range of applications. Since plastics originate from petroleum, which is not a renewable resource, we need to find alternatives to achieve environmentally sustainable goals. One of our most abundant renewable resources is cereals; wheat gluten is recognized as a replacement for synthetic plastics. Another cereal protein is pennisetin from pearl millet, which can grow in more arid areas and is therefore an important crop in times of climate change. In contrast to gluten, the material properties of pennisetin have as yet been relatively unexplored. This work evaluated the mechanical and barrier properties of pennisetin films, including three different plasticizers (glycerol only, glycerol/citric acid mixture, and glycerol/lactic acid/polyethylene glycol mixture). The films were cast from ethanol solutions. It was found that all of the three plasticizers resulted in approximately equal thermomechanical properties in the pennisetin films. However, the glycerol/citric acid mixture seemed to give more beneficial tensile and barrier properties. The advantage of this plasticizer mixture was believed to be due to the altered microstructure of the films. The material properties of pennisetin were found to be fully comparable to those of other cereal protein materials. © 2011 Springer Science+Business Media, LLC.

  • 39.
    Gillgren, Thomas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Mechanical and barrier properties of avenin, kafirin, and zein films2008Inngår i: Food Biophysics, ISSN 1557-1858, E-ISSN 1557-1866, Vol. 3, nr 3, s. 287-294Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Biodegradable and renewable materials can be manufactured from prolamins, which are the major storage protein fraction of cereals. This paper investigates the material properties of oat prolamin (avenin), corn prolamin (zein), and sorghum prolamin (kafirin). Glass transition temperature, dry solid content, stress at break, strain at break, oxygen permeability, and water vapor permeability were analyzed at different plasticizer contents. Avenin was plasticized with glycerol, and kafirin and zein were plasticized with a mixture of polyethylene glycol, glycerol, and lactic acid. Avenin displayed potential, although it did not exhibit the mechanical qualities of gluten, which resembles avenin at the molecular level. Compared to kafirin and zein, avenin was more extensible at low plasticizer contents, while kafirin and especially zein were more extensible at the highest plasticizer content. Avenin was far weaker than the other two at all plasticizer contents. Kafirin and zein displayed similar barrier properties, whereas avenin was notably more permeable. © 2008 Springer Science+Business Media, LLC.

  • 40.
    Gmoser, Rebecca
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Bordes, Romain
    Chalmers University of Technology, Sweden.
    Nilsson, Gustav
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Altskär, Annika
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Stading, Mats
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Loren, Niklas
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Berta, Marco
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Effect of dispersed particles on instant coffee foam stability and rheological properties2017Inngår i: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 243, nr 1, s. 115-121Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Properties of instant coffee foam constitute the focus of this study. The coffee, obtained from commercial sources, was dispersed in water at a concentration in the range of standard use. The resulting solution contained a substantial amount of micron and submicron size particles that were filtered with membranes having difference size cut-offs in order to investigate the relationship foam properties—particles size. The foams produced from these solutions have been imaged by confocal laser scanning microscopy, and their moduli and stability have been measured by oscillatory rheology, using an in-house developed rheometric set-up. The results show that particles larger than 0.8 µm have little effect on the reduction of drainage while a clear strengthening effect on the foam was evident. This was a result of their diffusion to the lamellae borders, which increases the viscosity of the liquid–air interface. Particles smaller than 0.2 µm affect bubble coarsening and likely hinder the migration of soluble surface active species to the bubble surface. Particles also participate in the stabilization of the air–water interface, and this affects both the foam stability and mechanical properties. Established models developed for ideal foam systems containing particles are difficult to apply due to the complexity of the system studied. Despite this limitation, these results provide increased understanding of the effect of particles on instant coffee foams.

  • 41.
    Gómez-Heincke, Diana
    et al.
    University of Huelva, Spain.
    Martínez, Immaculada
    University of Huelva, Spain.
    Stading, Mats
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Gallegos, Crispulo
    University of Huelva, Spain.
    Partal, Perdro
    University of Huelva, Spain.
    Improvement of mechanical and water absorption properties of plant protein based bioplastics2017Inngår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 73, s. 21-29Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Bioplastics deriving from plant proteins are becoming an increasingly popular source of raw material for plastic products since they are not only biodegradable but renewable resources. However, these bioplastics require improved mechanical and water absorption properties to be suitable for many applications, such as packaging. For this reason, this study considers potato and rice proteins as a new source for the manufacture of bioplastics. The proteins were mixed with different glycerol concentrations followed by thermomoulding at temperatures from 60 to 180 °C. The resulting bioplastic is characterized in terms of thermo-mechanical properties, water absorption and molecular weight distribution. Compared to well-known wheat gluten, these bioplastics required higher temperatures for their thermomoulding. However, both of them were more structured materials and exhibited less water absorption (e.g. as low as 9 wt.%) than those obtained for wheat gluten blend. Potato protein-based bioplastics showed complex modulus values comparable to synthetic polymers such as Low Density Polyethylene (LDPE).

  • 42. Gómez-Martínez, D
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Rheology and microstructure of cereal protein melts2011Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 19, s. 33-Artikkel i tidsskrift (Fagfellevurdert)
  • 43.
    Gómez-Martínez, Diana
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Universidad de Huelva, Spain.
    Altskär, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Correlation between viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts2012Inngår i: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 125, nr 3, s. 2245-2251Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Cereals are a large source of biopolymers, where mainly the starch is used for food and feed. A rapidly growing cereal application is the production of biofuel, mainly produced from corn in the US. The starch is fermented to ethanol leaving spent grain rich in cereal proteins as a by-product. The corn protein zein is currently extracted on a large scale and used in, for example, material applications. Similarly, pennisetin can be extracted from pearl millet, a crop critical for food security in sub-Saharan Africa. The formation of viscoelastic melts is crucial for (bio)plastics production and the viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts were determined here. The proteins were mixed with plasticizers (polyethyleneglycol or glycerol/citric acid) to form melts. The melts displayed a phase separated microstructure with protein-rich and plasticizer-rich regions with distinctly separate T gs. The pennisetin melts formed cross-links at temperatures above 60°C, which could be related to the high content of cysteine and methionine, as compared to zein. As a consequence, pennisetin melts showed a more thermocomplex behavior than zein melts. For zein melts, the mixture of glycerol and citric acid interacted with protein in addition to being a plasticizer causing a high-molecular weight shoulder in the molecular weight distribution. The study showed that, although both zein and pennisetin form viscoelastic melts, the choice of plasticizer strongly affects both melt structure and physical properties.

  • 44.
    Gómez-Martínez, Diana
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Correlation between Viscoelasticity and Microstructure of a Hierarchical Soft Composite Based on Nanocellulose and κ-Carrageenan2012Inngår i: Annual Transactionof the Nordic Rheology Society, s. 117-Artikkel i tidsskrift (Fagfellevurdert)
  • 45.
    Gómez-Martínez, Diana
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Viscoelasticity and microstructure of a hierarchical soft composite based on nano-cellulose and b-carrageenan2013Inngår i: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 52, nr 42289, s. 823-831Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Soft composites consisting of ?-carrageenan gel interspersed with nano-cellulose were produced mimicking soft material structures. Microfibrillar cellulose (MFC) with a broad distribution of nano-fibre lengths was used as well as nano-crystalline cellulose (NCC) consisting of 20-nm nano-rods. The nano-fibre concentration, as well as the potassium ion concentration, was varied. The composites were characterized by rheology and light and electron microscopy. The incorporation of NCC into the carrageenan gel led to significant stiffening, and a sharp peak in the storage modulus occurred during gelation. This peak was not observed with MFC, which produced softer composites. An increase in the potassium concentration generally led to a more aggregated carrageenan structure with coarser network strands and increased modulus. By choosing suitable amount of nano-fibres and potassium concentration, soft composites with tailored properties could be produced.

  • 46. Hamberg, L
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    Monitoring a particle aggregation process2002Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 10, s. 57-Artikkel i tidsskrift (Fagfellevurdert)
  • 47. Hamberg, Lars
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    Aggregation of particle systems under shear1998Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 6, s. 157-Artikkel i tidsskrift (Fagfellevurdert)
  • 48.
    Hamberg, Lars
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Walkenström, Pernilla
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Aggregation, viscosity measurements and direct observation of protein coated latex particles under shear2001Inngår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 15, nr 2, s. 139-151Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The aggregation under shear, of latex particles coated with whey protein isolate was monitored, in a continuous phase with a complex behaviour in relation to temperature dependence and shear thinning. The monitoring was done with viscosity measurements and microscopy. An aggregating dispersion of whey coated polystyrene latex particles, salt, sucrose and gelatine was sheared in a rheometer at shear rates between 0.05 and 5 s-1. The viscosity was monitored as a function of time during a temperature increase from 30 to 60°C. The viscosity curves were interpreted with the aid of additional information from light microscopy micrographs. The aggregation was clearly visible as an increase in viscosity. Aggregation was observed to initiate at a temperature between 40 and 50°C. Unbound protein, i.e. protein not a part of particle coating, was found to be essential for the aggregation of latex particles. After aggregation, a shear thinning behaviour was detected. This was due to two phenomena: structural changes of the aggregates and shear thinning behaviour of the dispersion. The build-up of the aggregates was followed by direct observation in a confocal laser scanning microscope. A sequence of micrographs was taken, in an unstopped 3-D flow field generated in a four-roll mill, which showed the evolution of the size of the aggregates. The micrographs were in good agreement with the viscosity measurements. This showed that the four-roll mill and a confocal laser scanning microscope is a useful tool for studying aggregation in an undisturbed 3-D flow. © 2001 Elsevier Science Ltd.

  • 49.
    Hidaka, R.
    et al.
    Tokyo Medical and Dental University, Japan.
    Masuda, Y.
    Matsumoto Dental University, Japan.
    Ogawa, K.
    Food Care Co Ltd, Japan.
    Tanaka, T.
    University of Tokyo, Japan.
    Kanazawa, M.
    Tokyo Medical and Dental University, Japan.
    Suzuki, K.
    University of Tsukuba, Japan.
    Stading, Mats
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Chalmers university of Technology, Sweden.
    Iijima, K.
    University of Tokyo, Japan.
    Matsuo, K.
    Tokyo Medical and Dental University, Japan.
    Impact of the Comprehensive Awareness Modification of Mouth, Chewing and Meal (CAMCAM) Program on the Attitude and Behavior Towards Oral Health and Eating Habits as Well as the Condition of Oral Frailty: A Pilot Study2023Inngår i: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 27, nr 5, s. 340-Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Objectives: Preserving sufficient oral function and maintaining adequate nutrition are essential for preventing physical frailty and the following long-term care. We recently developed the 6-month Comprehensive Awareness Modification of Mouth, Chewing And Meal (CAMCAM) program, in which participants gather monthly to learn about oral health and nutrition while eating a textured lunch together. This study examined whether the CAMCAM program could improve attitude and behavior towards oral health, mastication, and diet as well as ameliorate oral frailty in community-dwelling older adults. Design: Single-arm pre-post comparison study. Setting and Participants: A total of 271 community-dwelling adults (72.3 ± 5.7 years of age; 159 women [58.7%]) in 4 Japanese municipalities were recruited, of which 249 participants (92%) were assessed at the final evaluation. Intervention: Participants gathered once a month at community centers to learn about oral health and nutrition while eating a “munchy” textured lunch containing proper nutrition. Measurements: Oral frailty, frailty, and eating behavior were evaluated with the Oral Frailty Index-8 (OFI-8), Kihon checklist (KCL), and CAMCAM checklist, respectively. Participants were divided into Oral frailty (OF) and Robust groups according to OFI-8 scores. The differences in KCL and CAMCAM checklist results between the OF and Robust groups were statistically tested along with changes in scores after the program. Results: KCL and CAMCAM checklist scores were significantly lower in the OF group at the initial assessment. OFI-8 and KCL findings were significantly improved in the OF group after completing the program (all P <0.05). Regarding the CAMCAM checklist, awareness of chewing improved significantly in the Robust group (P=0.009), with a similar tendency in the OF group (P=0.080). Conclusion: The findings of this pilot study suggest that the CAMCAM program may improve both oral and systemic frailty in addition to attitudes towards chewing, oral health, and meals, especially in individuals with oral frailty. The CAMCAM program merits expansion as a community-based frailty prevention program. 

  • 50. Johansson, D
    et al.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Effect of Acid Stimulation on the Dynamic Rheological Properties of Human Saliva2011Inngår i: Annual Transactionof the Nordic Rheology Society, Vol. 19, s. 27-Artikkel i tidsskrift (Fagfellevurdert)
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