ArticleGels (Basel, Switzerland)2022
The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin.
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Sustainable, Safe, and Effective (Super)Hydrophobic Coatings for Cellulosic Fiber Material via Alkyl Ketene Dimer and Polysaccharide Integration.ACS sustainable chemistry & engineering · 2026Article
- Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database.Current research in food science · 2026Article
- The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel.Gels (Basel, Switzerland) · 2025Article
- Editorial on the Special Issue "Novel Gels for Food Product Development".Gels (Basel, Switzerland) · 2023Article
- Formation of Alginate/Chitosan Interpenetrated Networks Revealed by EPR Spectroscopy.Gels (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
Funding
Abstract
This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar-oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage.
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