| Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber | |
Li, Xiufen2,3 ; Zou, Yuxuan2,3; Zhao, Bing2,3; Li, Jienan5; Luo, Jia1; Sheng, Jun2; Tian, Yang2,3,4
| |
| 2024 | |
| Source Publication | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
 |
| ISSN | 0141-8130 |
| Volume | 275Issue:xPages:- |
| Abstract | The effects of carboxylation degree (0.3-2.4 mmol/g) of cellulose nanofiber (CNF) on the microstructure and mechanical properties of edible walnut oleogels were comprehensively examined. The oleogels were well prepared by emulsion-templated approach for potential substitute of conventional saturated or trans-fats in food products. The results demonstrated that the oil-binding capacity (OBC) and textural strength of oleogels enhanced with the increase of CNF carboxyl content, while the structural strength (G' in rheological measurement) and the resistance to shear thinning was first decreased and then increased. It possibly reflected the competition on the dominant structuring mechanism by hydrogen bonding from cellulose hydroxyl groups and electrostatic interactions from -COONa function. With the combined mechanism, oleogel with low structural strength and relatively high OBC (CNF carboxyl content of 1.2 mmol/g, OBC >83 %, G ' approximate to 7 x 10(4) Pa and firmness of 0.30 N) and oleogel with enough structural rigidity and high OBC (CNF carboxyl content of 1.8 mmol/g, OBC >89 %, G ' of up to 1.7 x 10(5) Pa, and firmness of up to 0.66 N) were both fabricated. This reveals the feasibility of regulating oleogel structure and textual properties by using CNF as the unique oleogelator and simply changing its surface carboxyl function. |
| Keyword | BACTERIAL CELLULOSE EMULSIONS |
| Subject Area | Biochemistry & Molecular Biology ; Chemistry, Applied ; Polymer Science |
| DOI | 10.1016/j.ijbiomac.2024.133708 |
| Indexed By | SCI |
| Language | 英语 |
| WOS ID | WOS:001269946600001 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | https://ir.xtbg.ac.cn/handle/353005/14345 |
| Collection | 2012年后新成立研究组 |
| Affiliation | 1.Yunnan Agr Univ, Coll Food Sci & Technol, 425 Fengyuan Rd, Kunming 650201, Yunnan, Peoples R China 2.Chinese Acad Sci, Kunming Branch, Key Lab Trop Plant Resource & Sustainable Use, Xishuangbanna Trop Bot Garden, 88 Xuefu Rd, Kunming 650223, Yunnan, Peoples R China 3.Yunnan Agr Univ, Engn Res Ctr Dev & Utilizat Food & Drug Homologous, Minist Educ, 425 Fengyuan Rd, Kunming 650201, Yunnan, Peoples R China 4.Yunnan Agr Univ, Yunnan Key Lab Precis Nutr & Personalized Food Mfg, 425 Fengyuan Rd, Kunming 650201, Yunnan, Peoples R China 5.Puer Univ, Puer 665000, Yunnan, Peoples R China 6.Yunnan Inst Med Device Testing, 616 Kefa Rd, Kunming 650101, Yunnan, Peoples R China |
| Recommended Citation GB/T 7714 | Li, Xiufen,Zou, Yuxuan,Zhao, Bing,et al. Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,275(x):-. |
| APA | Li, Xiufen.,Zou, Yuxuan.,Zhao, Bing.,Li, Jienan.,Luo, Jia.,...&Tian, Yang.(2024).Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,275(x),-. |
| MLA | Li, Xiufen,et al."Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber".INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 275.x(2024):-. |
| Files in This Item: | Download All | |||||
| File Name/Size | DocType | Version | Access | License | ||
| Structure, rheology （2887KB） | 期刊论文 | 出版稿 | 开放获取 | CC BY-NC-SA | View Download | |
Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.
Edit Comment