Results 41 to 50 of about 11,607,698 (257)
The Structure, Function, Modification Methods and Application in Food Field of Curdlan
Shipin gongye ke-ji, 2023 Curdlan is a natural exopolysaccharide produced by microorganisms without branching structure which is composed of glucose linked with β-1,3 glycosidic bonds, and used as a stabilizer, thickener in the food industry. Curdlan exhibits excellent functional
Dan SUN +4 more
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Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures.
Food Research International, 2022 One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspects ...
Sarah Guidi, F. Formica, C. Denkel
semanticscholar +1 more source
Fermentation, 2023 Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D.
Hongliang Mu, Peifang Weng, Zufang Wu
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Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin [PDF]
, 2017 Gel structure formation and gel properties of low-methoxyl pectin (LMP) and low-methoxyl amidated pectin (LMAP) with similar degree of methoxylation have been investigated by oscillatory rheological measurements.
Drusch, Stephan +2 more
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Gels, 2023 Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к ...
Susana Cofrades +6 more
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, 2013 We introduce a simple model, a binary mixture of patchy particles, which has been designed to form a gel upon heating. Due to the specific nature of the particle interactions, notably the number and geometry of the patches as well as their interaction ...
Kob, Walter +3 more
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Soft nanocomposites: nanoparticles to tune gel properties [PDF]
Polymer International, 2015 Abstract The demand for new, soft materials with bespoke physical and biological characteristics and functionality has fuelled the research into nanocomposite hydrogels. ‘Soft’ nanocomposites – nanoparticles within a hydrated, polymeric gel matrix – offer a simple, yet versatile, platform for the design of ...
Marcelo A da Silva, Cécile A Dreiss
openaire +4 more sources
SqualenSurimi is a myofibrillar fish protein, extracted mainly from marine fish, which is commonly used to produce fish balls, crab imitation products, and various other seafood substitutes.
Ida Royanti +9 more
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CyTA - Journal of Food, 2018 This experiment was conducted to elucidate the protein oxidation and gel properties of whey protein hydrolysates that were mixed into raw pork patties with subsequent chilled storage.
Xinyan Peng +4 more
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Effect of cerium concentration on corrosion resistance and polymerization of hybrid sol–gel coating on martensitic stainless steel [PDF]
, 2012 Stainless steels are increasingly used in the aeronautics field for the manufacture of structural parts. One of them, the X13VD martensitic stainless steel (X12CrNiMoV12-3), known for its good mechanical properties, has a poor corrosion resistance in ...
Ansart, Florence +3 more
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