Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture-Reference-Cited by-同舟云学术

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture

Published:2022 Issue:13 Volume:13 Page:7132-7143
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wijarnprecha Khakhanang¹,Fuhrmann Philipp¹^ORCID,Gregson Christopher²,Sillick Matt²,Sonwai Sopark³,Rousseau Dérick¹^ORCID

Affiliation:

1. Department of Chemistry and Biology, Toronto Metropolitan University, 350 Victoria St., Toronto, Ontario, Canada

2. Paragon Pure Inc., Princeton, NJ, USA

3. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Thailand

Abstract

Small and large deformation behaviour of back fat from pork/beef/lamb was dominated by the fat phase at room temperature and by the protein network at higher temperature. Our insights help to replicate fat functionality using plant-based materials.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00582D

Reference36 articles.

1. Viscoelastic Properties of Ovine Adipose Tissue Covering the Gluteus Muscles

2. Linear viscoelastic behavior of subcutaneous adipose tissue

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5. A micromechanical model for the Young’s modulus of adipose tissue

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