Results 121 to 130 of about 30,710 (299)
FoodsPalm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives.
Fien De Witte +5 more
doaj +1 more source
Temperature robustness and viscoelasticity of soy protein-stabilized palm oil emulsions containing glycerol monostearate and oat fiber. [PDF]
J Sci Food AgricAbstract BACKGROUND Most studies of high oil content soy protein‐stabilized emulsions have focused on fluid systems, with limited attention given to the thermo‐mechanical behavior of firm emulsions. This study examined the thermal robustness and mechanical properties of palm oil‐based emulsions stabilized with soy protein isolate, glycerol monostearate
Mello NA, Rousseau D.
europepmc +2 more sources
Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings [PDF]
, 2011 This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50 ...
Ariffin, Abdul Azis +5 more
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Food Biomacromolecules, EarlyView.Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen +3 more
wiley +1 more source
Kinetic Phase Behavior of Binary Mixtures of Tri-Saturated Triacylglycerols Containing Lauric Acid
CrystalsDescribing fat phase behavior is of significant interest for food and non-food applications. One recognized approach to understand the behavior of complex fatty systems is to simplify the fat matrix and to emphasize only the main triacylglycerol (TAG ...
Sabine Danthine
doaj +1 more source
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Correlated disorder in myelinated axons orientational geometry and structure
, 2017 While the ultrastructure of the myelin has been considered to be a quasi-crystalline stable system, nowadays its multiscale complex dynamics appears to play a key role for its functionality, degeneration and repair processes following neurological ...
Bianconi, Antonio +3 more
core +1 more source
Food Safety and Health, EarlyView.This study demonstrates how different wall materials influence the efficiency, stability, and quality of oil encapsulation, highlighting optimal formulations that enhance protection against oxidation. ABSTRACT The purpose of this study is to evaluate how different compositions of wall materials affect the efficiency and oxidative stability of ...
Hala Rabea Damen +5 more
wiley +1 more source
Kinetic and Crystallization Behaviour of Palm Oil, Palm Kernel Oil and Their Lipase-Catalyzed Interestified Blends Using Viscometry [PDF]
, 2004 The oil crystallization induction time is an important kinetic parameter that provides fundamental information in elucidating their physical and chemical properties. The main criterion for the selection of technique in determining oil induction time is
Chen, Chit Way
core
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source