数字农科院2.0

Synergistic Effect and Mechanism of Rice Bran Wax and Sodium Stearyl Lactate on the Properties and Cookie Quality of Hydroxypropyl Methylcellulose Oleogels

文献类型： 外文期刊

作者： Zhu, Yan;Xiong, Luyao;Zhao, Suyuan;Xu, Wei;Zhang, Liwen;Zheng, Mingming;Zhou, Yibin;Li, Shiyi

作者机构：

关键词： bicomponent oleogels;cookie quality;crystal structure;gel properties;sensory evaluation

期刊名称： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

ISSN：

年卷期： 2025 年

页码：

收录情况： SCIE（2025版）

摘要： In this study the effect of rice bran wax (RBW) and sodium stearoyl lactate (SSL) on the structure, physical properties of hydroxypropyl methylcellulose (HPMC) oleogels and their performance in cookies were investigated. Both RBW and SSL significantly enhanced the thermal sensitivity, thixotropic recovery and shear viscosity of HPMC oleogels, especially at 4%-8% SSL. With the addition of RBW/SSL, a synergistic effect was observed, the number of crystals increased and the crystal structure became denser. RBW led to the presence of beta' crystals, while SSL increased the number of alpha crystals in HPMC oleogels. Van der Waals interactions and electrostatic repulsion served to stabilize the network structure. Practical Application: 4%-8% sodium stearoyl lactate improved the spread ratio, texture and overall acceptability of hydroxypropyl methylcellulose (HPMC) oleogel cookies to a level similar to shortening cookies. This study provides theoretical support for the quality improvement of HPMC based oleogel cookies.

分类号：

  • 相关文献

[1]Development and characterization of novel low-calorie oleogels based on medium and long-chain triacylglycerol. Zhu, Yan,Long, Jialing,Zhu, Dayang,Zhao, Suyuan,Liu, Kang,Zheng, Mingming,Zhou, Yibin,Li, Shiyi. 2025

[2]Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein. Zhangwen Peng,Yue Zhang,Huiqin Wang,Guanzhen Gao,Zhaoshuo Yu,Pik Han Chong,Wei Ding,Lijing Ke,Jianwu Zhou,Pingfan Rao,Qiang Wang. 2021

[3]Effects of high hydrostatic pressure on the conformational structure and gel properties of myofibrillar protein and meat quality: A review. Huipeng Liu,Yiyuan Xu,Shuyu Zu,Xuee Wu,Aimin Shi,Jinchuang Zhang,Qiang Wang,Ning He. 2021

[4]Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties. Jiefen Cui,Lin Zhang,Jirong Wang,Shaojie Zhao,Cheng Zhao,Dan Liu,Wenxiang Li,Jinkai Zheng. 2023

[5]Analysis of gelation properties of peach-κ-carrageenan gels: Effect of erythritol. Mingyue Lyu,Jian Lyu,Fengzhao Wang,Jin Xie,Lansha Bai,Jinfeng Bi. 2023

[6]Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids. Shuang Yan,Xiaohan Liu,Yaxin Sang,Guifang Tian. 2024

[7]Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction. Gaolin Li,Ran Tao,Yufeng Sun,Lili Wang,Yurui Li,Bei Fan,Fengzhong Wang. 2024

[8]Inclusion of chitosan in Tenebrio molitor larva protein hydrogels improved the rheological and gel properties of the composite hydrogels. Mengyao Liu,Dong Xu,Jun Zhang,Fei Pan,Changhao Liu,Xiangxin Li,Xiaoming Fang,Hualei Chen,Wenli Tian,Wenjun Peng. 2025

[9]Effects of alkali purification and fermentation on the structure and properties of rice starch gel. Cuiping Yi,Li Xu,Li Tao Tong. 2025

[10]Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Yi, Jianyong,Zhou, Linyan,Bi, Jinfeng,Chen, Qinqin,Liu, Xuan,Wu, Xinye.

[11]Physiochemical properties of rice starch for production of vermicelli with premium quality. Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S.,Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S..

[12]Flavor compounds and sensory profiles of a novel Chinese marinated chicken. Li, Hai,Li, Xia,Zhang, Chun-hui,Wang, Jin-zhi,Chen, Lin-li,Li, Hai,Tang, Chun-hong,Chen, Lin-li.

[13]Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Zhang, Y,Nagamine, T,He, ZH,Ge, XX,Yoshida, H,Pena, RJ. 2005

[14]Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Jing, Jin,Wang, Jie,Jing, Jin,Shi, Yuanzhi,Zhang, Qunfeng,Wang, Jie,Ruan, Jianyun,Shi, Yuanzhi,Zhang, Qunfeng,Ruan, Jianyun.

[15]Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Wang, Kunbo.

[16]Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties. Cao W.,Shu N.,Wen J.,Yang Y.,Wang Y.,Lu W.. 2023

[17]Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents. Dawei Zhu,Xin Zheng,Jing Yu,Mingxue Chen,Min Li,Yafang Shao. 2023

[18]Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science. Gou, Min,Bi, Jinfeng,Chen, Qinqin,Wu, Xinye,Fauconnier, Marie-Laure,Qiao, Yening. 2021

[19]Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage. Yu Song,Handan Zhang,Feng Huang,Xia Li,Jiqian Liu,Waris Mehmood,Jian Zheng,Chunhui Zhang. 2022

[20]Changes in eating quality of Chinese braised beef produced from three different muscles. Zhang Z.,Sun H.,Liu J.,Zhang H.,Huang F.. 2022

作者其他论文 更多>>