Results 1 to 10 of about 50,555 (120)
Gels, 2022 The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH).
Chang Hoon Lee, Koo Bok Chin
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Antioxidants, 2022 The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities.
Florina Stoica +8 more
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Теория и практика переработки мяса, 2021 The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties ...
I. L. Stefanova +3 more
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Gels, 2023 We provide a method for quantifying the kinetics of gelation in milk acidified with glucono-δ-lactone (GDL) using image analysis techniques, particle image velocimetry (PIV), differential variance analysis (DVA) and differential dynamic microscopy (DDM).
Kento Sekiguchi +2 more
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Cogent Food & Agriculture, 2021 The results obtained for the formulated custard products showed evidence of significant (P
T. M. Ikegwu +3 more
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Gels, 2023 It is expected that ionic liquids will be used in the future as electrolytes for electric double layer capacitors, but currently microencapsulation with a conductive or porous shell is required for their fabrication.
Kaede Iwasaki, Masayuki Okoshi
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Foods, 2021 The effect of high hydrostatic pressure (HHP) combined with enzymatic methods or gelatin incorporation in the gelation process of protein isolated from Acheta domesticus was investigated.
Pietro Urbina +4 more
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Investigation of Thermal Gel Formation of Methylcellulose in Glycols Using DSC and XRD
Gels, 2021 Novel compositions of methylcellulose in ethylene, propylene and butylene glycol were investigated for their thermal gel formation. These compositions have previously been found useful for inkjet-printing-based additive manufacturing processes as support
Muhammad Fahad +2 more
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Foods, 2021 When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA).
Galex K. S. Neoh +5 more
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Gels, 2021 Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing.
Pedro M. Silva +3 more
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