Publications

1.
Russ, N.; Zielbauer, B. I.; Vilgis, T. A.: Impact of sucrose and trehalose on different agarose-hydrocolloid systems. Food Hydrocolloids 41, pp. 44 - 52 (2014)
2.
Russ, N.; Zielbauer, B. I.; Koynov, K.; Vilgis, T. A.: Influence of Nongelling Hydrocolloids on the Gelation of Agarose. Biomacromolecules 14 (11), pp. 4116 - 4124 (2013)
3.
Russ, N.: Gelbildung von Hydrokolloidmischungen und deren Wechselwirkung mit niedermolekularen Co-Soluten. Diploma, Johannes Gutenberg-Universität, Mainz (2013)
4.
Maurer, S.; Junghans, A.; Vilgis, T. A.: Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels. Food Hydrocolloids 29 (2), pp. 298 - 307 (2012)
5.
Nordqvist, D.; Vilgis, T. A.: Rheological Study of the Gelation Process of Agarose-Based Solutions. Food Biophysics 6 (4), pp. 450 - 460 (2011)

Texturizers and Hydrogels

Food Hydrogels: Examples for multi-scale soft matter

Hydrocolloids are widely used to improve quality and texture of food products. They are established as thickening additives, gelling agents or to stabilize dispersions and solutions. High sugar concentrations (to enhance sweetness or change texture) often influence their interactions and resulting effects.
Fig. 1: Confocal laser scanning microscopy images of an agarose-alginate, agarose and agarose-xanthan gel stained with 5-DTAF. Zoom Image

Fig. 1: Confocal laser scanning microscopy images of an agarose-alginate, agarose and agarose-xanthan gel stained with 5-DTAF.

The combination of different gelling and nongelling hydrocolloids, e.g. agarose mixed with alginate or xanthan, alters the network structure, viscoelasticity, gelling temperature or thermal stability of the resulting composite.

Adding high amounts of sugar influences the physical properties of the hydrocolloid systems enormously. Hydrate shells and differences in local water binding on atomistic and nano scale have strong effects on the macroscopic properties of the gels.

Fig. 2: Schematic illustration of the impact of sugar molecules in solutions of agarose, alginate, xanthan and their mixtures. Zoom Image
Fig. 2: Schematic illustration of the impact of sugar molecules in solutions of agarose, alginate, xanthan and their mixtures.
 
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