Results 191 to 200 of about 64,474 (315)

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten‐Free Bread: A Study of Physical Characteristics, Texture, and Nutrition

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This literature review investigates how effectively hydroxypropyl methylcellulose (HPMC) and xanthan gum work to enhance the texture, volume, and sensory characteristics of gluten‐free bread. The review comes to the conclusion that these hydrocolloids greatly improve bread quality, based on an analysis of 41 studies.
Fetriyuna Fetriyuna, Annisa Nur Salma, Putri Widyanti Harlina, Vira Putri Yarlina, Ratna Chrismiari Purwestri   +4 more
wiley   +1 more source

Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant‐Based Alternative

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study demonstrates that rice and coconut milk can serve as effective bases for nutrient‐rich, plant‐based yogurts with properties similar to those of dairy yogurt. Coconut milk yogurt exhibited superior stability and acidity, while rice milk yogurt offered high consumer acceptability.
Md. Naimur Rahman, Md. Nahidul Islam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud   +3 more
wiley   +1 more source

Characterization of Starches From <i>Pueraria lobata</i> and <i>Pueraria thomsonii</i>: Structural and Physicochemical Properties and Comparison With Commercial Starches. [PDF]

Int J Food Sci
Shi J, Zou H, Sui Y, Xiong T, Chen X, Fan C, Mei X.   +6 more
europepmc   +1 more source

Eenige aspecten van het kolloide gedrag van amylose, amylophosphorzuur en cellulose

, 1935
Pieter Koets
openalex   +1 more source

The role of amylose content on the structure and rheological properties of pea protein-starch systems during pressurized hydrothermal processing

Laura Román Rivas, Loreto A. Muñoz, Louise Margrethe Arildsen Jakobsen, Milena Corredig   +3 more
openalex   +2 more sources

Contribution au développement de matrices hydrophiles à base de carboxyméthylamidon sodique à haute teneur en amylose : élaboration et évaluation des performances

, 2007
Fabien Brouillet
openalex   +1 more source

Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

, 2021
Pichmony Ek, Bon‐Jae Gu, Steven R. Saunders, Kerry C. Huber, Girish M. Ganjyal   +4 more
openalex   +1 more source

Effects of culture modes on polyglucan accumulation and molecular weight distribution in Galdieria sulphuraria strains

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 1, Page 200-210, January 2026.
Abstract BACKGROUND This study investigated the effects of different culture modes – autotrophy, mixotrophy and heterotrophy – on polyglucan accumulation and molecular weight distribution in four Galdieria sulphuraria strains. Understanding the impact of these culture modes helps optimize the production of reserve carbohydrates and modify their ...
Carlos A. Montenegro‐Herrera, Mariana Manzoni Maroneze, María E. Rodríguez‐Alegría, Alfredo Martinez   +3 more
wiley   +1 more source

Polysaccharide‐Based Food Packaging Materials: Structural Engineering, Functional Modifications, and Sustainable Applications

Macromolecular Materials and Engineering, Volume 311, Issue 1, January 2026.
Polysaccharide‐based macromolecules including starch, chitosan, cellulose, pectin, and alginate are engineered into functional packaging films through structural design and targeted chemical modifications. Reinforcement, cross‐linking, and bioactive incorporation enable enhanced mechanical performance, barrier properties, and intelligent responsiveness,
Chang Yu, Hui Sun, Lin Yao, Yunxuan Weng
wiley   +1 more source

Evaluation of glycemic response and starch digestibility in Korean rice toward the development of low GI rice. [PDF]

Front Plant Sci
Lee CM, Jeong OY, Park HS, Seo J, Park S, Lee KM, Jin M, Choi IR, Han JH.   +8 more
europepmc   +1 more source