Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods
Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/7673259 |
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| author | Robi Andoyo Vania Dianti Lestari Efri Mardawati Bambang Nurhadi |
| author_facet | Robi Andoyo Vania Dianti Lestari Efri Mardawati Bambang Nurhadi |
| author_sort | Robi Andoyo |
| collection | DOAJ |
| description | Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed. Two methods for fractal analysis were discussed in this review: image analysis (microscopy) and rheology. These methods, however, have several limitations which greatly affect the accuracy of both fractal dimension values and types of aggregation obtained. This review therefore also discussed problem encountered and ways to reduce the potential errors during fractal analysis of each method. |
| format | Article |
| id | doaj-art-40bc55eda12c45139b96efc7383ce8ad |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-40bc55eda12c45139b96efc7383ce8ad2025-02-03T05:53:06ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/76732597673259Fractal Dimension Analysis of Texture Formation of Whey Protein-Based FoodsRobi Andoyo0Vania Dianti Lestari1Efri Mardawati2Bambang Nurhadi3Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Jatinangor, Sumedang 40600, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Jatinangor, Sumedang 40600, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Jatinangor, Sumedang 40600, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Jatinangor, Sumedang 40600, IndonesiaWhey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed. Two methods for fractal analysis were discussed in this review: image analysis (microscopy) and rheology. These methods, however, have several limitations which greatly affect the accuracy of both fractal dimension values and types of aggregation obtained. This review therefore also discussed problem encountered and ways to reduce the potential errors during fractal analysis of each method.http://dx.doi.org/10.1155/2018/7673259 |
| spellingShingle | Robi Andoyo Vania Dianti Lestari Efri Mardawati Bambang Nurhadi Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods International Journal of Food Science |
| title | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
| title_full | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
| title_fullStr | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
| title_full_unstemmed | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
| title_short | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
| title_sort | fractal dimension analysis of texture formation of whey protein based foods |
| url | http://dx.doi.org/10.1155/2018/7673259 |
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