Interfacial properties in multiphase food systems: scientific trends in formation, structure and functionality Status: In Press

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i+t+c unicomfacauca
Published: Nov 27, 2024
Keywords:
Interfacial properties, proteins, emulsions, intermolecular interactions, multiphase systems

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Yesika López Fuertes
University of Cauca
https://orcid.org/0009-0004-5945-6026
Diego Fernando Roa Acosta
University of Cauca
José Fernando Solanilla Duque
University of Cauca
https://orcid.org/0000-0001-6664-9134
Jesus Eduardo Bravo Gomez
University of Cauca
Jhon Edison Nieto Calvache
University of the Llanos

Abstract

To examine the interfacial properties of flours in the development of instant products, a bibliometric study of 633 articles (1983–present) was conducted using the Scopus database. The Science Mapping Analysis Tool (SciMAT) was employed to generate thematic evolution structures, strategic diagrams, and thematic networks, offering both bibliometric and visual insights into the field. The study identified strategic research clusters and key trends, including a growing focus on protein assessment in recent decades. Proteins in flours are essential for stabilizing interfaces, with their behavior influenced by factors such as pH, temperature, and interactions with other food components. Among the various methods available, dilatational rheology emerges as a critical approach for analyzing interfacial properties, as it measures expansion moduli that reflect both elastic and viscous behaviors. Additionally, advanced tools like microparticle size analyzers, interfacial rheometers, and adsorption spectroscopy provide precise insights into interface topography and molecular interactions. Computational models further enhance understanding by predicting complex interfacial behaviors, supporting the optimization of formulations to improve viscoelastic properties, functionality, and sensory quality. This integrative approach, emphasizing interfacial rheology and molecular interactions, is fundamental to driving innovation in the development of stable, functional, and sensorially appealing instant products.

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How to Cite
López Fuertes , Y., Roa Acosta, D. F. ., Solanilla Duque , J. F. ., Bravo Gomez , J. E., & Nieto Calvache, J. E. (2024). Interfacial properties in multiphase food systems: scientific trends in formation, structure and functionality : Status: In Press. I+ T+ C- Research, Technology and Science, 1(18). Retrieved from https://revistas.unicomfacauca.edu.co/ojs/index.php/itc/article/view/459
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Vol. 1 No. 18 (2024): I+T+C - Journal of Research, Technology and Science Unicomfacauca
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In-press
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Author Biography

Yesika López Fuertes , University of Cauca

joven investigadora

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