Gary A Reineccius

article

Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant

Jian Zhang, Gary A. Reineccius

LWT - Food Science and Technology > 2016 > 71 > C > 162-168

There is a market need of emulsion-based beverages to delivery insoluble materials and yet provide desirable appearance (cloudy or transparent). Submicron emulsions (70–450 nm) stabilized by modified starch (MS), whey protein isolate (WPI), and Quillaja saponins (QS) were prepared using microfluidization. Emulsions were characterized by dynamic light scattering, cryogenic scanning electron microscopy,...

chapter

Edible Films and Coatings for Flavor Encapsulation

Gary A. Reineccius

Edible Films and Coatings for Food Applications > 269-294

An important use of edible films is for encapsulation of flavorings. The edible film serves many purposes including permitting production of a dry, free-flowing flavor (most flavors are liquids), protection of flavoring from interaction with food or deleterious reactions such as oxidation, confinement during storage, and, finally, controlled release. The degree to which the edible film meets these...

chapter

Gas Chromatography

Michael C. Qian, Devin G. Peterson, Gary A. Reineccius

Food Science Texts Series > Food Analysis > Chromatography > 513-537

The first publication on gas chromatography (GC) was in 1952 (1), while the first commercial instruments were manufactured in 1956. James and Martin (1) separated fatty acids by GC, collected the column effluent, and titrated the individual fatty acids for quantitation. GC has advanced greatly since that early work and is now considered to be a mature field that is approaching theoretical limitations.

article

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Jian Zhang, Lu Bing, Gary A. Reineccius

Food Chemistry > 2016 > 192 > Complete > 53-59

Modified starch (MS) and Quillaja saponins (QS) were compared to fabricate and stabilize orange oil nanoemulsions using microfluidization. Ester gum (EG) was incorporated in the oil phase at variable proportions (0–60%) as Ostwald ripening inhibitor and viscosity modifier. Optimal viscosity ratios of dispersed to continuous phase (η_d/η_c) were identified as 0.8–3.1 and 2.1–3.3 with MS and QS as emulsifier,...

article

Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Jian Zhang, Gary A. Reineccius

Flavour and Fragrance Journal > 31 > 1 > 51 - 56

The objective of present study was to evaluate the use of sucrose as a weighting agent in W/O/W emulsions. Placing sucrose in the internal water phase could increase the density of the oil droplet and provide natural weighing to the oil phase. A 60 wt% sucrose solution with or without gelatin served as inner aqueous phase (W). Orange oil terpenes (OT) or Miglyol 812 (MCT) were compared as oil phase...

article

Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins

Jian Zhang, Lu Bing, Gary A. Reineccius

LWT - Food Science and Technology > 2015 > 64 > 2 > 1063-1070

Nanoemulsions have the potential to deliver insoluble materials and yet provide a transparent appearance in clear beverage applications. The influence of oil phase composition, phase viscosity and homogenization conditions on the formation, stability and optical properties of orange oil-based nanoemulsions was investigated. The nanoemulsions were formed using Quillaja saponins (QS) and homogenization...

article

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Jian Zhang, Terry L. Peppard, Gary A. Reineccius

Flavour and Fragrance Journal > 30 > 4 > 288 - 294

Emulsions are widely used in beverage products and typically impart cloudiness to the beverage. Nanoemulsions have the potential to provide a transparent appearance to the beverage. The objective of the present study was to investigate the formation of nanoemulsions using food biopolymers and its potential for clear beverage applications. The biopolymers chosen for study were Gum Arabic (GA), modified...

article

Double‐layered emulsions as beverage clouding agents

Jian Zhang, Terry L. Peppard, Gary A. Reineccius

Flavour and Fragrance Journal > 30 > 3 > 218 - 223

There is a constant interest in finding alternatives to gum arabic in flavour and beverage industries. The ability to prepare beverage‐cloud emulsions using a layer‐by‐layer deposition technique was developed with extremely low usage levels of proteins and polysaccharides. Sodium caseinate (S) and β‐lactoglobulin (L) were selected to stabilize the primary emulsions. Polysaccharides of sodium alginate...

article

Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavour

Joséphine Charve, Chi Chen, Adrian D Hegeman, Gary A Reineccius

Flavour and Fragrance Journal > 26 > 6 > 429 - 440

This work was conducted as the initial part of the evaluation of flavoromics as a tool in flavour research. The objective was to develop and evaluate methods for the untargeted analysis of chemical stimuli of orange juice flavour. It considered for study all (ideally) low molecular weight compounds as candidate chemical stimuli in flavour perception (unbiased) instead of focusing only on compounds...

article

Use of a chewing device to perform a mass balance on chewing gum components

Andrea J. Krause, Lulu S. Henson, Gary A. Reineccius

Flavour and Fragrance Journal > 26 > 1 > 47 - 54

A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non‐volatiles added to chewing gum during simulated mastication. Model volatiles (ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer (PTR‐MS). The chewing...

article

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Joséphine Charve, Gary A. Reineccius

Journal of Agricultural and Food Chemistry > 2009 > 57 > 6 > 2486 - 2492

article

Effects of Cross-Linking, Capsule Wall Thickness, and Compound Hydrophobicity on Aroma Release from Complex Coacervate Microcapsules

Segolene Leclercq, Christian Milo, Gary A. Reineccius

Journal of Agricultural and Food Chemistry > 2009 > 57 > 4 > 1426 - 1432

article

Determining Specific Food Volatiles Contributing to PTR-MS Ion Profiles Using GC-EI-MS

María-Ángeles Pozo-Bayón, Jean-Paul Schirlé-Keller, Gary A. Reineccius

Journal of Agricultural and Food Chemistry > 2008 > 56 > 13 > 5278 - 5284

article

Flavor of whey protein concentrates and isolates

Michael A. Mortenson, Zata M. Vickers, Gary A. Reineccius

International Dairy Journal > 2008 > 18 > 6 > 649-657

Descriptive sensory evaluation, gas chromatography–olfactometry (GC–O), and gas chromatography–mass spectrometry (GC–MS) were used to determine whether cheese variety and processing techniques influenced the flavor of reconstituted whey protein concentrate (WPC) and whey protein isolate (WPI). Five different raw whey streams were used to produce a total of 12 different pilot-scale WPC and WPI products...

article

Effect of Type of Oil and Addition of δ-Tocopherol on Model Flavor Compound Stability during Storage

Segolene Leclercq, Gary A. Reineccius, Christian Milo

Journal of Agricultural and Food Chemistry > 2007 > 55 > 22 > 9189 - 9194

article

Model Studies on the Influence of Matrix Type and Storage Environment on the Stability of a Model Aroma Mixture during Storage

Segolene Leclercq, Gary A. Reineccius, Christian Milo

Journal of Agricultural and Food Chemistry > 2007 > 55 > 2 > 421 - 425

article

Determination of Linear Response in the Detection of Aroma Compounds by Atmospheric Pressure Ionization−Mass Spectrometry (API-MS)

Roberto A. Buffo, Gerhard Zehentbauer, Gary A. Reineccius

Journal of Agricultural and Food Chemistry > 2005 > 53 > 3 > 702 - 707

article

The Effect of Solvent Interactions on α-, β-, and γ-Cyclodextrin/Flavor Molecular Inclusion Complexes

Teresa A. Reineccius, Gary A. Reineccius, Terry L. Peppard

Journal of Agricultural and Food Chemistry > 2005 > 53 > 2 > 388 - 392

article

Influence of Strawberry Yogurt Composition on Aroma Release

Jennifer B. Mei, Gary A. Reineccius, W. Berk Knighton, Eric P. Grimsrud

Journal of Agricultural and Food Chemistry > 2004 > 52 > 20 > 6267 - 6270

article

Modeling the rheology of concentrated beverage emulsions

Roberto A. Buffo, Gary A. Reineccius

Journal of Food Engineering > 2002 > 51 > 4 > 267-272

A number of theoretical equations were tested against experimental measurements of viscosity of concentrated beverage emulsions in order to model their rheology. Seven samples of gum acacia were used as emulsifiers. All emulsions presented a Newtonian behavior. Best fit corresponded to the Einstein equation, both in its original form and expanded to include short-range colloidal forces. Oil droplets...

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Search results for: Gary A Reineccius

Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant

Edible Films and Coatings for Flavor Encapsulation

Gas Chromatography

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Double‐layered emulsions as beverage clouding agents

Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavour

Use of a chewing device to perform a mass balance on chewing gum components

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Effects of Cross-Linking, Capsule Wall Thickness, and Compound Hydrophobicity on Aroma Release from Complex Coacervate Microcapsules

Determining Specific Food Volatiles Contributing to PTR-MS Ion Profiles Using GC-EI-MS

Flavor of whey protein concentrates and isolates

Effect of Type of Oil and Addition of δ-Tocopherol on Model Flavor Compound Stability during Storage

Model Studies on the Influence of Matrix Type and Storage Environment on the Stability of a Model Aroma Mixture during Storage

Determination of Linear Response in the Detection of Aroma Compounds by Atmospheric Pressure Ionization−Mass Spectrometry (API-MS)

The Effect of Solvent Interactions on α-, β-, and γ-Cyclodextrin/Flavor Molecular Inclusion Complexes

Influence of Strawberry Yogurt Composition on Aroma Release

Modeling the rheology of concentrated beverage emulsions

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