Search results for: Bryony J. James

Items from 1 to 20 out of 20 results

article

Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data

Niamh M. Patterson, Bryony J. James, Nicholas Gant, Michael J. Hautus

Journal of Sensory Studies > 38 > 2 > n/a - n/a

The aim of this study was to assess the applicability of simultaneous methodologies to describe dynamic textural complexity. In a simultaneous task, temporal dominance of sensations (TDS) and temporal textural complexity (TTC) were performed in one session (n = 17). A further 18 participants performed TDS and TTC on separate occasions; data from the simultaneous and separate session were then compared...

article

Structure-fracture relationships in chocolate systems

Huanhuan Zhao, Bing Li, Bryony J. James

LWT - Food Science and Technology > 2018 > 96 > C > 281-287

The fracture properties of model and real chocolates were investigated using a three-point bend test. Chocolate bars were stored under cycling temperatures between 20 °C and 29 °C for 60 d, during which V-to-VI polymorphic transformation of cocoa butter was examined by X-ray diffraction. Prior to storage, the Young's modulus and fracture stress of both model and real chocolate bars increased with...

article

Influence of non-fat particulate network on fat bloom development in a model chocolate

Huanhuan Zhao, Gokhan Bingol, Bryony J. James

Journal of Food Engineering > 2018 > 225 > C > 12-17

Particle size effect on fat bloom formation in chocolate was studied. Model chocolates with 68% (w/w) sand particles of varying particle size distributions (D90 of 18.7, 29.3, 41.4 and 51.1  μm) were produced and stored under cycling temperatures of 20 °C (7 h) and 29 °C (17 h). Fat bloom formation was evaluated by the change of surface whiteness during 60 days’ storage, whilst the associated changes...

article

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass

Huanhuan Zhao, Ashley K. Young, Bryony J. James

Journal of Food Science > 83 > 4 > 998 - 1004

Abstract This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance...

article

Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements

Jingyuan Tang, Danaé S. Larsen, Lynnette Ferguson, Bryony J. James

Journal of Texture Studies > 48 > 1 > 9 - 22

The term textural complexity is associated with a range of different perceivable textures and sensations occurring from first bite through to swallow. The aim of this study was to develop gel‐based model foods with “built‐in” levels of textural complexity for use in a wider study of the impact of texture on satiation and satiety. The model foods needed to be quantified for textural complexity and...

article

Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

Ashley K. Young, Jean Ne Cheong, Kylie D. Foster, Duncan I. Hedderley, more

Journal of Texture Studies > 47 > 6 > 474 - 483

This study explored links between texture perception, breakdown path, and bolus properties throughout oral processing. Five subjects chewed biscuits to three stages of bolus formation (early, mid, and point of swallow). Bolus properties were measured using back extrusion (BE) (yield stress) and a modified texture profile analysis, consecutive double compression (CDC) (peak force, “adhesiveness”,...

article

Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths

Ashley K. Young, Jean Ne Cheong, Kylie D. Foster, Duncan I. Hedderley, more

Journal of Texture Studies > 47 > 6 > 461 - 473

This study explored links between texture perception and breakdown path throughout oral processing. Five subjects chewed a short dough biscuit recipe. Dynamic textural perception was followed using Temporal Dominance of Sensations. Subjects expectorated at three stages of bolus formation (early, mid, and point of swallow). Visual inspection and moisture content (MC) provided a description of breakdown...

article

Microstructural transformations in anisotropy and melt-stretch properties of low moisture part skim mozzarella cheese

Seo Won Yang, Philip Watkinson, Graeme Gillies, Bryony J. James

International Dairy Journal > 2016 > 62 > C > 19-27

Mozzarella cheese is primarily consumed in its melted form due to its desirable melt and stretch characteristics when heated. Understanding the relationship between the anisotropic structure and melt-stretch properties is critical for controlling functionality. A novel ex situ sample extraction system was developed to produce melted and stretched mozzarella. New structure analytics were established...

article

Increased textural complexity in food enhances satiation

Danaé S. Larsen, Jingyuan Tang, Lynnette R. Ferguson, Bryony J. James

Appetite > 2016 > 105 > C > 189-194

For the first time this study has shown a direct effect of food textural complexity on satiation. Independent of oral processing time, increasing the textural complexity of a food significantly decreased food intake. Foods with complex textures stimulate many sensory perceptions during oral processing, with a succession of textures perceived between first bite and swallow. Previously the impact of...

article

The effect of textural complexity of solid foods on satiation

Jingyuan Tang, Danaé S. Larsen, Lynnette R. Ferguson, Bryony J. James

Physiology & Behavior > 2016 > 163 > C > 17-24

Previous studies have shown that food texture affects satiation by influencing the eating rate, bite size and oral transit time. However, investigations into the direct effect of texture on satiation are limited. The objective of the current study was to investigate the effect of textural complexity on satiation, independent of oral processing time and energy density. A preload-test meal design was...

article

Oral Breakdown of Texturally Complex Gel‐Based Model Food

Danaé S. Larsen, Jingyuan Tang, Lynnette Ferguson, Marco P. Morgenstern, more

Journal of Texture Studies > 47 > 3 > 169 - 180

Until now, the textural complexity of foods and subsequent influence on oral breakdown pathways has not been analyzed. This study evaluated the effect of textural complexity on the oral breakdown of foods by using gel‐based model foods with “built‐in” levels of textural complexity. Twenty subjects chewed and expectorated the model foods at different stages during mastication (chewing cycle). Textural...

article

Structural Changes Within a Biscuit Bolus During Mastication

Sophia A. Rodrigues, Ashley K. Young, Bryony J. James, Marco P. Morgenstern

Journal of Texture Studies > 45 > 2 > 89 - 96

Solid food undergoes drastic structural changes during its transformation into a cohesive bolus, which play a key role in the perception of different textures during mastication. This article describes the structural changes in biscuits during mastication through particle agglomeration. Apparent particle size and bolus moisture content were measured at different chewing stages by image and gravimetric...

article

Understanding the Link between Bolus Properties and Perceived Texture

Ashley K. Young, Jean Ne Cheong, Duncan I. Hedderley, Marco P. Morgenstern, more

Journal of Texture Studies > 44 > 5 > 376 - 386

AbstractThe relationships between food structure, texture perception and bolus properties during bolus formation are poorly understood. This preliminary single‐subject study on three biscuit recipes investigated the links between bolus macrostructure, perceived texture (using temporal dominance of sensations), and mechanical and rheological properties (using back extrusion and consecutive double compression)...

article

A study the interaction forces between the bovine serum albumin protein and montmorillonite surface

Anh T.T. Tran, Bryony J. James

Colloids and Surfaces A: Physicochemical and Engineering Aspects > 2012 > 414 > Complete > 104-114

The interactions between Bovine Serum Albumin (BSA) protein and Montmorillonite (MMT) surfaces were investigated using an Atomic Force Microscope (AFM). The AFM tip was modified by coating with thin films of BSA on its surface while MMT surfaces were used as the substrates for analysis. The adhesion forces between them were measured at different pH values and ethanol concentrations. It was observed...

article

Investigating the feasibility of using polysulfone–montmorillonite composite membranes for protein adsorption

Anh T.T. Tran, Darrell A. Patterson, Bryony J. James

Journal of Food Engineering > 2012 > 112 > 1-2 > 38-49

The feasibility of immobilisation of montmorillonite (MMT) in polysulfone (PSf) to form mixed matrix membrane (PSf/MMT) to serve as the adsorbent for BSA proteins from a model wine solution was investigated. Pristine PSf and modified PSf/MMT membranes were synthesized using the phase inversion method and characterised using various surface techniques. Addition of MMT particles in the polysulfone matrix...

article

Evolution of steel surface composition with heating in vacuum and in air

Colin S. Doyle, Christopher K. Seal, Bryony J. James

Applied Surface Science > 2011 > 257 > 23 > 10005- 10017

X-ray photoelectron spectroscopy (XPS) has been used to investigate the changes in surface composition of three steels as they have undergone heating. The steels were mild steel, and two austenitic stainless steels, commonly designated 304 and 316 stainless steels. XPS measurements were made on the untreated samples, and then following heating for 30min in vacuo and in a 1×10 ⁻⁶ Torr partial...

article

Effect of surface roughness parameters on thermally sprayed PEEK coatings

Krishal Patel, Colin S. Doyle, Daisuke Yonekura, Bryony J. James

Surface & Coatings Technology > 2010 > 204 > 21-22 > 3567-3572

Single splats and coatings of PEEK (polyether ether ketone) were produced using high velocity oxygen fuel (HVOF) and assisted combustion high velocity air fuel (AC-HVAF) thermal spray techniques respectively to investigate the effect of varying surface roughness and chemistry of the ANSI304 stainless steel substrates had on the formation of PEEK coatings. As received degreased, etched and steel grit...

article

Valence band XPS and FT-IR evaluation of thermal degradation of HVAF thermally sprayed PEEK coatings

Krishal Patel, Colin S. Doyle, Bryony J. James, Margaret M. Hyland

Polymer Degradation and Stability > 2010 > 95 > 5 > 792-797

Coatings of PEEK (poly-ether–ether–ketone) have been produced on stainless steel 304 using the High Velocity Air Fuel (HVAF) thermal spray technique. These coatings were produced using 50 and 100mm nozzle lengths with 200, 300 and 400mm gun to substrate distances. The thermal degradation of the PEEK during the production of the coatings was assessed with valence band X-ray Photoelectron Spectroscopy...

article

Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

Bryony J. James, Bronwen G. Smith

LWT - Food Science and Technology > 2009 > 42 > 5 > 929-937

Bloom on chocolate is an unsightly surface condition resulting in a white, powdery appearance that consumers interpret as a sign of poor quality. Bloom results from incorrect processing or storage. Two innovative methods have been developed, and used in conjunction, to investigate the morphology and composition of bloomed chocolate.Environmental scanning electron microscopy (ESEM) was used to image...

article

Membrane fouling during filtration of milk--a microstructural study

Bryony J. James, Yan Jing, Xiao Dong Chen

Journal of Food Engineering > 2003 > 60 > 4 > 431-437

The surface morphology and internal microstructure of a membrane are the result of membrane manufacturing processes and subsequent use during fluid processing in industry. Both these structural factors have a great effect on fouling and filtration performance.In this study, scanning electron microscopy (SEM), atomic force microscopy (AFM) and X-ray photoelectron spectroscopy were used to comprehensively...

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