Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition

Di Bari, Vincenzo; Macnaughtan, William; Norton, Jennifer; Sullo, Antonio; Norton, Ian

doi:10.1016/j.foostr.2016.10.001

All Outputs (9)

Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties (2023)
Journal Article
Zaaboul, F., Tian, T., Borah, P. K., & Di Bari, V. (2024). Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties. Food Chemistry, 436, Article 137630. https://doi.org/10.1016/j.foodchem.2023.137630

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment al... Read More about Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties.

Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements (2023)
Journal Article
Bowler, A., Ozturk, S., di Bari, V., Glover, Z. J., & Watson, N. J. (2023). Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements. Food Control, 147, Article 109622. https://doi.org/10.1016/j.foodcont.2023.109622

In manufacturing environments, real-time monitoring of yoghurt fermentation is required to maintain an optimal production schedule, ensure product quality, and prevent the growth of pathogenic bacteria. Ultrasonic sensors combined with machine learni... Read More about Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements.

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems (2023)
Journal Article
Sutcharit, P., Wattanakul, J., Price, R., Di Bari, V., Gould, J., Yakubov, G., …Gray, D. A. (2023). Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems. Food Research International, 165, Article 112472. https://doi.org/10.1016/j.foodres.2023.112472

Chloroplasts are abundant organelles in a diverse range of plant materials; they are predominantly composed of multicomponent thylakoid membranes which are lipid and protein rich. Intact or unravelled thylakoid membranes should, in principle, have in... Read More about Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems.

A mathematical model of a single seed oleosome (2021)
Journal Article
Meacci, L., di Bari, V., Ausas, R. F., Mut, F., Gray, D. A., & Buscaglia, G. C. (2021). A mathematical model of a single seed oleosome. Applied Mathematics, 9, Article 100128. https://doi.org/10.1016/j.rinam.2020.100128

© 2020 The Authors In this work we report for the first time a mathematical approach to model the behaviour of a single oleosome (oil body) within a seed cellular environment. To describe the behaviour of the oleosome membrane, we adopted a dynamical... Read More about A mathematical model of a single seed oleosome.

Food biotechnology (2020)
Journal Article
Foster, T., Adams, G., di Bari, V., Connerton, I., Gould, J., Gouseti, O., …Yakubov, G. (2020). Food biotechnology. Current Opinion in Chemical Engineering, 30, 53-59. https://doi.org/10.1016/j.coche.2020.08.006

We investigate recent advances in the Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable impr... Read More about Food biotechnology.

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability (2020)
Journal Article
De Chirico, S., di Bari, V., Romero Guzmán, M. J., Nikiforidis, C., Foster, T., & Gray, D. (2020). Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability. Food Chemistry, 316, Article 126355. https://doi.org/10.1016/j.foodchem.2020.126355

© 2020 Elsevier Ltd The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body... Read More about Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7 (2019)
Journal Article
Juliana Romero-Guzmán, M., Petris, V., De Chirico, S., di Bari, V., Gray, D., Boom, R. M., & Nikiforidis, C. V. (2020). The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7. Food Chemistry, 306, Article 125578. https://doi.org/10.1016/j.foodchem.2019.125578

Oleosomes are storage vehicles of TAGs in plant seeds. They are protected with a phospholipid-protein monolayer and extracted with alkaline aqueous media; however, pH adjustment intensifies the extraction process. Therefore the aim of this work was t... Read More about The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7.

Influence of pecan nut pretreatment on the physical quality of oil bodies (2017)
Journal Article
Zhang, P., Di Bari, V., Briars, R., Taher, Z. M., Yuan, J., Liu, G., & Gray, D. A. (2017). Influence of pecan nut pretreatment on the physical quality of oil bodies. Journal of Food Quality, 2017(38641), Article 3864126. https://doi.org/10.1155/2017/3864126

A supply of pure, intact oil bodies is essential for carrying out morphological and biochemical studies of these plant organelles, and exploring their application. Preparation requires a carefully controlled breakage of plant cells, followed by separ... Read More about Influence of pecan nut pretreatment on the physical quality of oil bodies.

Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition (2016)
Journal Article
Di Bari, V., Macnaughtan, W., Norton, J., Sullo, A., & Norton, I. (2017). Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition. Food Structure, 12, 82-93. https://doi.org/10.1016/j.foostr.2016.10.001

The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) sy... Read More about Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition.