Hadnadjev, Miroslav

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  • Hadnadjev, Miroslav (4)
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Author's Bibliography

Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage

Hadnadjev, Miroslav; Dapcević-Hadnadev, Tamara; Pajić-Lijaković, Ivana; Mastilović, Jasna; Bugarski, Branko

(Wiley-VCH Verlag Gmbh, Weinheim, 2019)

TY  - JOUR
AU  - Hadnadjev, Miroslav
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Mastilović, Jasna
AU  - Bugarski, Branko
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4080
AB  - The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.
PB  - Wiley-VCH Verlag Gmbh, Weinheim
T2  - Starch-Starke
T1  - Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage
IS  - 9-10
VL  - 71
DO  - 10.1002/star.201800225
ER  - 
@article{
author = "Hadnadjev, Miroslav and Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Mastilović, Jasna and Bugarski, Branko",
year = "2019",
abstract = "The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.",
publisher = "Wiley-VCH Verlag Gmbh, Weinheim",
journal = "Starch-Starke",
title = "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage",
number = "9-10",
volume = "71",
doi = "10.1002/star.201800225"
}
Hadnadjev, M., Dapcević-Hadnadev, T., Pajić-Lijaković, I., Mastilović, J.,& Bugarski, B.. (2019). Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke
Wiley-VCH Verlag Gmbh, Weinheim., 71(9-10).
https://doi.org/10.1002/star.201800225
Hadnadjev M, Dapcević-Hadnadev T, Pajić-Lijaković I, Mastilović J, Bugarski B. Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke. 2019;71(9-10).
doi:10.1002/star.201800225 .
Hadnadjev, Miroslav, Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Mastilović, Jasna, Bugarski, Branko, "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage" in Starch-Starke, 71, no. 9-10 (2019),
https://doi.org/10.1002/star.201800225 . .
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Alginate/soy protein system for essential oil encapsulation with intestinal delivery

Volić, Mina; Pajić-Lijaković, Ivana; Đorđević, Verica; Knežević-Jugović, Zorica; Pecinar, Ilinka; Stevanović-Dajić, Zora; Veljović, Đorđe; Hadnadjev, Miroslav; Bugarski, Branko

(Elsevier Sci Ltd, Oxford, 2018)

TY  - JOUR
AU  - Volić, Mina
AU  - Pajić-Lijaković, Ivana
AU  - Đorđević, Verica
AU  - Knežević-Jugović, Zorica
AU  - Pecinar, Ilinka
AU  - Stevanović-Dajić, Zora
AU  - Veljović, Đorđe
AU  - Hadnadjev, Miroslav
AU  - Bugarski, Branko
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3851
AB  - Preparation of alginate-soy protein isolate (AL/SPI) complex beads containing essential oil of thyme was carried out by emulsification of thyme oil in aqueous sodium alginate solution blended with SPI solution, followed by atomization via electrostatic extrusion and gelification with calcium ions. The process parameters were optimized by variation of the alginate (1-2.5 wt.%) and SPI (0-1.5 wt.%) concentrations. Dry alginate-SPI particles exhibited wrinkle surface while shape distortion of hydrogel beads occurred with  gt = 1.5 wt.% alginate concentration, whereas SPI induced reduction of the particle size. Encapsulation efficiency of 72-80 % based on total polyphenols was achieved. In SGF the samples exhibited oil release of 42-55 % (due to matrix shrinkage and proteins degradation by pepsin activity), while the rest was delivered in SIF within 2.5 h simultaneously with swelling and degradation of the matrix.
PB  - Elsevier Sci Ltd, Oxford
T2  - Carbohydrate Polymers
T1  - Alginate/soy protein system for essential oil encapsulation with intestinal delivery
EP  - 24
SP  - 15
VL  - 200
DO  - 10.1016/j.carbpol.2018.07.033
ER  - 
@article{
author = "Volić, Mina and Pajić-Lijaković, Ivana and Đorđević, Verica and Knežević-Jugović, Zorica and Pecinar, Ilinka and Stevanović-Dajić, Zora and Veljović, Đorđe and Hadnadjev, Miroslav and Bugarski, Branko",
year = "2018",
abstract = "Preparation of alginate-soy protein isolate (AL/SPI) complex beads containing essential oil of thyme was carried out by emulsification of thyme oil in aqueous sodium alginate solution blended with SPI solution, followed by atomization via electrostatic extrusion and gelification with calcium ions. The process parameters were optimized by variation of the alginate (1-2.5 wt.%) and SPI (0-1.5 wt.%) concentrations. Dry alginate-SPI particles exhibited wrinkle surface while shape distortion of hydrogel beads occurred with  gt = 1.5 wt.% alginate concentration, whereas SPI induced reduction of the particle size. Encapsulation efficiency of 72-80 % based on total polyphenols was achieved. In SGF the samples exhibited oil release of 42-55 % (due to matrix shrinkage and proteins degradation by pepsin activity), while the rest was delivered in SIF within 2.5 h simultaneously with swelling and degradation of the matrix.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Carbohydrate Polymers",
title = "Alginate/soy protein system for essential oil encapsulation with intestinal delivery",
pages = "24-15",
volume = "200",
doi = "10.1016/j.carbpol.2018.07.033"
}
Volić, M., Pajić-Lijaković, I., Đorđević, V., Knežević-Jugović, Z., Pecinar, I., Stevanović-Dajić, Z., Veljović, Đ., Hadnadjev, M.,& Bugarski, B.. (2018). Alginate/soy protein system for essential oil encapsulation with intestinal delivery. in Carbohydrate Polymers
Elsevier Sci Ltd, Oxford., 200, 15-24.
https://doi.org/10.1016/j.carbpol.2018.07.033
Volić M, Pajić-Lijaković I, Đorđević V, Knežević-Jugović Z, Pecinar I, Stevanović-Dajić Z, Veljović Đ, Hadnadjev M, Bugarski B. Alginate/soy protein system for essential oil encapsulation with intestinal delivery. in Carbohydrate Polymers. 2018;200:15-24.
doi:10.1016/j.carbpol.2018.07.033 .
Volić, Mina, Pajić-Lijaković, Ivana, Đorđević, Verica, Knežević-Jugović, Zorica, Pecinar, Ilinka, Stevanović-Dajić, Zora, Veljović, Đorđe, Hadnadjev, Miroslav, Bugarski, Branko, "Alginate/soy protein system for essential oil encapsulation with intestinal delivery" in Carbohydrate Polymers, 200 (2018):15-24,
https://doi.org/10.1016/j.carbpol.2018.07.033 . .
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83
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Structural changes of Ca-alginate beads caused by immobilized yeast cell growth

Pajić-Lijaković, Ivana; Lević, Steva; Hadnadjev, Miroslav; Stevanović-Dajić, Zora; Radosević, Radenko; Nedović, Viktor; Bugarski, Branko

(Elsevier Science Bv, Amsterdam, 2015)

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Lević, Steva
AU  - Hadnadjev, Miroslav
AU  - Stevanović-Dajić, Zora
AU  - Radosević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3140
AB  - Structural changes of Ca-alginate bead due to yeast cell loading and the impact on their mechanical properties were studied based on experimental data of cell number density per beads, cell rearrangement within the bead surface and core regions, bead average volume and density, bead storage and loss moduli. Structural changes could be explained by (1) mechanical and electrostatic cell-matrix interactions and (2) chemical interactions of the matrix with the components of the nutrition medium which include: wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate. According to obtained results, it was estimated that: (1) cell-matrix electrostatic interactions within the hydrogel matrix at t=0 induced the bead weakening, (2) wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate led to the bead weakening (regime 1, t is an element of (left perpendicular0, 2 daysright perpendicular), (3) the bead stiffness remained constant (regime 2, t is an element of (left perpendicular2, 4 daysright perpendicular)) and (4) the bead reinforcement was caused by cell clusters rapid increase and their inter connections within the bead surface region (regime 3, t is an element of (left perpendicular4, 5 daysright perpendicular)). Regulation of the matrix resistance stress and the rate of its change could lead to decrease of the micro-environmental restriction effects and the whole process optimization.
PB  - Elsevier Science Bv, Amsterdam
T2  - Biochemical Engineering Journal
T1  - Structural changes of Ca-alginate beads caused by immobilized yeast cell growth
EP  - 38
SP  - 32
VL  - 103
DO  - 10.1016/j.bej.2015.06.016
ER  - 
@article{
author = "Pajić-Lijaković, Ivana and Lević, Steva and Hadnadjev, Miroslav and Stevanović-Dajić, Zora and Radosević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2015",
abstract = "Structural changes of Ca-alginate bead due to yeast cell loading and the impact on their mechanical properties were studied based on experimental data of cell number density per beads, cell rearrangement within the bead surface and core regions, bead average volume and density, bead storage and loss moduli. Structural changes could be explained by (1) mechanical and electrostatic cell-matrix interactions and (2) chemical interactions of the matrix with the components of the nutrition medium which include: wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate. According to obtained results, it was estimated that: (1) cell-matrix electrostatic interactions within the hydrogel matrix at t=0 induced the bead weakening, (2) wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate led to the bead weakening (regime 1, t is an element of (left perpendicular0, 2 daysright perpendicular), (3) the bead stiffness remained constant (regime 2, t is an element of (left perpendicular2, 4 daysright perpendicular)) and (4) the bead reinforcement was caused by cell clusters rapid increase and their inter connections within the bead surface region (regime 3, t is an element of (left perpendicular4, 5 daysright perpendicular)). Regulation of the matrix resistance stress and the rate of its change could lead to decrease of the micro-environmental restriction effects and the whole process optimization.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Biochemical Engineering Journal",
title = "Structural changes of Ca-alginate beads caused by immobilized yeast cell growth",
pages = "38-32",
volume = "103",
doi = "10.1016/j.bej.2015.06.016"
}
Pajić-Lijaković, I., Lević, S., Hadnadjev, M., Stevanović-Dajić, Z., Radosević, R., Nedović, V.,& Bugarski, B.. (2015). Structural changes of Ca-alginate beads caused by immobilized yeast cell growth. in Biochemical Engineering Journal
Elsevier Science Bv, Amsterdam., 103, 32-38.
https://doi.org/10.1016/j.bej.2015.06.016
Pajić-Lijaković I, Lević S, Hadnadjev M, Stevanović-Dajić Z, Radosević R, Nedović V, Bugarski B. Structural changes of Ca-alginate beads caused by immobilized yeast cell growth. in Biochemical Engineering Journal. 2015;103:32-38.
doi:10.1016/j.bej.2015.06.016 .
Pajić-Lijaković, Ivana, Lević, Steva, Hadnadjev, Miroslav, Stevanović-Dajić, Zora, Radosević, Radenko, Nedović, Viktor, Bugarski, Branko, "Structural changes of Ca-alginate beads caused by immobilized yeast cell growth" in Biochemical Engineering Journal, 103 (2015):32-38,
https://doi.org/10.1016/j.bej.2015.06.016 . .
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Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Dapcević-Hadnadev, Tamara; Pajić-Lijaković, Ivana; Hadnadjev, Miroslav; Mastilović, Jasna; Torbica, Aleksandra; Bugarski, Branko

(Elsevier Sci Ltd, Oxford, 2013)

TY  - JOUR
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Hadnadjev, Miroslav
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2409
AB  - Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
EP  - 383
IS  - 2
SP  - 376
VL  - 33
DO  - 10.1016/j.foodhyd.2013.04.008
ER  - 
@article{
author = "Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Hadnadjev, Miroslav and Mastilović, Jasna and Torbica, Aleksandra and Bugarski, Branko",
year = "2013",
abstract = "Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems",
pages = "383-376",
number = "2",
volume = "33",
doi = "10.1016/j.foodhyd.2013.04.008"
}
Dapcević-Hadnadev, T., Pajić-Lijaković, I., Hadnadjev, M., Mastilović, J., Torbica, A.,& Bugarski, B.. (2013). Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 33(2), 376-383.
https://doi.org/10.1016/j.foodhyd.2013.04.008
Dapcević-Hadnadev T, Pajić-Lijaković I, Hadnadjev M, Mastilović J, Torbica A, Bugarski B. Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids. 2013;33(2):376-383.
doi:10.1016/j.foodhyd.2013.04.008 .
Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Hadnadjev, Miroslav, Mastilović, Jasna, Torbica, Aleksandra, Bugarski, Branko, "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems" in Food Hydrocolloids, 33, no. 2 (2013):376-383,
https://doi.org/10.1016/j.foodhyd.2013.04.008 . .
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