Results 11 to 20 of about 3,367,067 (315)
Future Foods, 2022 Stickiness is the combination of adhesion and cohesion and key characteristic for binders in foods to combine particulates into a coherent mass. We investigated the influence of mixing ratio of pea protein and apple pectin powders (w/w) at pH 6 on ...
Pascal Moll +4 more
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Foods, 2022 A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet
Pascal Moll +4 more
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Proceedings of the 2020 ACM Designing Interactive Systems Conference, 2020 Interactions with food are complex, integrating rich multisensory experiences within emotionally meaningful social contexts. Yet, the opportunities for food as material resource for emotional communication have been less explored. We describe a two-month project with 5 couples centered on the co-design of personalized flavors for emotional ...
Tom Gayler, Corina Sas, Vaiva Kalnikaite
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Foods, 2022 Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were ...
Monika Gibis +2 more
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Future Foods, 2023 A plant-based salami-type sausage analogue was manufactured with a glucono-δ-lactone- or transglutaminase+glucono- δ -lactone-induced soy protein isolate-gel as binder to hold together fat mimetic particles and extruded proteins with fibrous structure to
Eva Herz +4 more
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Foods, 2021 Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients.
Ines Kutzli, Jochen Weiss, Monika Gibis
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Applied Sciences, 2021 The production of ultrafine fibers of proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment to form glycoconjugates via the first stage of the Maillard reaction.
Monika Gibis +3 more
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Biopolymers as Food Packaging Materials [PDF]
International Journal of Molecular Sciences, 2020 Oil-derived plastics are the most commonly used materials for packaging because of their features, low cost, and availability of resources for manufacturing [...]
Raffaele Porta +2 more
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Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
Future Foods, 2023 Berry protein, due to its functional properties, was extracted from redcurrant pomace seeds (RPS) in aqueous media to utilise side-streams and increase the sustainability of food production.
L.V. Sankowski +3 more
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Dielectric Properties of Foods
Turkish Journal of Agriculture: Food Science and Technology, 2019 Dielectric properties of materials are used for evaluating their interactions with electromagnetic energy. Dielectric properties of food materials are required for various applications in food industry such as microwave (at 915 or 2450 MHz), radio wave ...
Buşra Tıraş, Sercan Dede, Filiz Altay
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