Results 21 to 30 of about 9,677,695 (341)

Gracilaria gracilis (Gracilariales, Rhodophyta) from Dakhla (Southern Moroccan Atlantic Coast) as Source of Agar: Content, Chemical Characteristics, and Gelling Properties

Marine Drugs, 2021
Agar is a sulfated polysaccharide extracted from certain marine red algae, and its gel properties depend on the seaweed source and extraction conditions.
Zahira Belattmania, Sanaa Bhaby, Amal Nadri, Khaoulaa Khaya, Fouad Bentiss, Charafeddine Jama, Abdeltif Reani, Vitor Vasconcelos, Brahim Sabour   +8 more
doaj   +1 more source

Chitosan: Gels and Interfacial Properties [PDF]

Polymers, 2015
Chitosan is a unique biopolymer in the respect that it is abundant, cationic, low-toxic, non-immunogenic and biodegradable. The relative occurrence of the two monomeric building units (N-acetyl-glucosamine and d-glucosamine) is crucial to whether chitosan is predominantly an ampholyte or predominantly a polyelectrolyte at acidic pH-values.
Nilsen-Nygaard, Julie, Strand, Sabina P., Vårum, Kjell Morten, Draget, Kurt Ingar, Nordgård, Catherine Taylor   +4 more
openaire   +2 more sources

A Strategy for Rapid Acquisition of the β-D-Fructofuranosidase Gene through Chemical Synthesis and New Function of Its Encoded Enzyme to Improve Gel Properties during Yogurt Processing

Foods, 2023
A chemical gene synthesis strategy was developed in order to obtain β-D-fructofuranosidase, and a novel gene, AlFFase3, was characterized from Aspergillus luchuensis and expressed in Escherichia coli.
Zhou Chen, Yimei Shen, Jiangqi Xu
doaj   +1 more source

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods, 2022
High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel ...
Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding, Xuxia Zhou   +5 more
semanticscholar   +1 more source

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Gels, 2021
Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared ...
Wenjia Yan, Lijun Yin, Minghao Zhang, Mengfei Zhang, Xin Jia   +4 more
semanticscholar   +1 more source

Effects of Aqueous Extract of Zanthoxylum bungeanum on Gel Properties of Mandarin Fish (Siniperca chuatsi) Surimi Gel

Shipin gongye ke-ji, 2023
In this study, the effect of Zanthoxylum bungeanum aqueous extract (ZBAE) with the addition of 0, 0.125%, 0.25%, 0.5% and 1.0% on the characteristics of mandarin fish surimi gel, including water-holding capacity, gel strength, texture, whiteness ...
Haiqiu WEI, Mingliu YANG, Yingqin ZHOU, Xubo FANG, Xiaoe CHEN, Ningning XIE   +5 more
doaj   +1 more source

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Food Science & Nutrition, 2022
Soybean protein isolate (SPI) is a high‐quality plant protein that is primarily used to process various soybean products coagulated by transglutaminase (TGase). In this study, the degree of hydrolysis (DH), sulfhydryl content (SH), surface hydrophobicity
Zhanrui Huang, Jing Sun, Liangzhong Zhao, Wanying He, Teyuan Liu, Bin Liu   +5 more
semanticscholar   +1 more source

Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2

Marine Drugs, 2022
An eco-friendly method for ι-carrageenan extraction from seaweed Eucheuma denticulatum through boiling and using a low concentration of Ca(OH)2 is reported.
F. Jiang, Yao Liu, Qiong Xiao, Fuquan Chen, Huifen Weng, Jun Chen, Yonghui Zhang, A. Xiao   +7 more
semanticscholar   +1 more source

Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles

Frontiers in Nutrition, 2022
Mung bean proteins (MBPs) are highly nutritious food ingredients, but their lack of gluten limits their use in staple foods such as noodles. In this study, MBPs were modified by hydrothermal treatment, and their gel properties and the major structural ...
Jingjing Diao, Jingjing Diao, Yang Tao, Hongsheng Chen, Dongjie Zhang, Changyuan Wang   +5 more
doaj   +1 more source

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Foods, 2022
This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI).
Xueshen Zhu, Jiaxin Zhang, Shaohua Liu, Ying Gu, Xiao-bo Yu, F. Gao, Renlei Wang   +6 more
semanticscholar   +1 more source