Results 171 to 180 of about 22,063 (257)

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis. [PDF]

Gels
Petcharat T, Chaijan M, Indriani S, Pongsetkul J, Karnjanapratum S, Nalinanon S.   +5 more
europepmc   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Modulation of Structural and Physical-Chemical Properties of Fish Gelatin Hydrogel by Natural Polysaccharides. [PDF]

Int J Mol Sci
Gubaidullin AT, Galeeva AI, Galyametdinov YG, Ageev GG, Piryazev AA, Ivanov DA, Ermakova EA, Nikiforova AA, Derkach SR, Zueva OS, Zuev YF.   +10 more
europepmc   +1 more source

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies. [PDF]

NPJ Sci Food
Wu FF, Tu ZC, Cheng J, Wang H, Hu ZZ, Sha XM.   +5 more
europepmc   +1 more source

Immunomodulatory Effect of Tilapia (Oreochromis niloticus) Scale Gelatin Peptides in RAW264.7 Macrophages and Caenorhabditis elegans

Food Safety and Health, EarlyView.
ABSTRACT Currently, small‐molecular‐weight collagen peptides are a research hotspot in functional factor development due to their high bioavailability and diverse bioactivities. In this study, gelatin was extracted from tilapia (Oreochromis niloticus) scales by hot water extraction, followed by pepsin hydrolysis and ultrafiltration to obtain the < 3 ...
Ya‐ru Liu, Xu Guo, Shu‐tao Sun, Rui‐rui Zhang, Chao Liu, Ning‐yang Li   +5 more
wiley   +1 more source

Edible Films Based on Fish Gelatin and Soluble Soybean Polysaccharide Enriched with Tea Polyphenol for Active Food Packaging. [PDF]

Polymers (Basel)
Liu J, Song Z, Wang Y, Pei Y, Tang K.
europepmc   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

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, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Mechanically robust non-swelling cold water fish gelatin hydrogels for 3D bioprinting. [PDF]

Mater Today Bio
Hammer T, Yang K, Spirig T, Meier-Schiesser B, Rottmar M, Maniura-Weber K, Rossi RM, Wei K.   +7 more
europepmc   +1 more source