Results 51 to 60 of about 90,615 (193)

Effect of Succinylated Glycerol Monostearate on Tenderness of Roasted Beef.

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1998
食肉添加物として認められている界面活性剤を塗布した牛肉をローストすることにより以下の結果が得られた.(1) 各種界面活性剤はローストした牛肉を軟化したが,特にSGMSは強い軟化作用を有することが分かった.(2) ローストした牛肉では塗布量の約11%のSGMSが浸透しており,牛肉を構成する成分に作用していることが明らかになった.(3) SGMSは筋原線維の加熱収縮には影響を及ぼさないことが,加熱した筋原線維のサルコメアの長さの変化から示された.(4) SGMSは筋上膜の加熱収縮を有意に抑制し,SGMSで処理した筋上膜およびモデル筋肉内結合組織を加熱すると,対照区と比べて顕著に軟化することが示された.また,走査電顕によって加熱した筋上膜を観察した結果 ...
MORI, Kenta, KAWAI, Sigeru, OKISAKA, Kouichi, SASAKI, Hirotaka, YOKOYAMA, Takaaki, NISHIMURA, Takanori, YASUKAWA, Takuji   +6 more
openaire   +2 more sources

Additives Enhancing Biodegradability in Plastics and Potential Implications for Textiles: A Mechanistic Review

Journal of Applied Polymer Science, Volume 143, Issue 35, September 15, 2026.
Mechanistic insights from additive‐assisted plastic degradation guide the design of environmentally adaptive textile fibers. Functional additives enhance oxidative, hydrolytic, enzymatic, and microbial degradation pathways. Translating these strategies requires control of fiber architecture, additive distribution, and environmental interactions ...
Julia Cunniffe, Joel Pawlak, Richard Venditti   +2 more
wiley   +1 more source

Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake

Grain & Oil Science and Technology
Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil.
Yilin Du, Shuo Zou, Yee-Ying Lee, Yong Wang, Zhen Zhang   +4 more
doaj   +1 more source

Nanostructured Lipid Carriers for Enhanced Transscleral Delivery of Dexamethasone Acetate: Development, Ex Vivo Characterization and Multiphoton Microscopy Studies

Pharmaceutics, 2023
Corticosteroids, although highly effective for the treatment of both anterior and posterior ocular segment inflammation, still nowadays struggle for effective drug delivery due to their poor solubilization capabilities in water.
Felipe M. González-Fernández, Andrea Delledonne, Sara Nicoli, Paolo Gasco, Cristina Padula, Patrizia Santi, Cristina Sissa, Silvia Pescina   +7 more
doaj   +1 more source

Glycerol Monostearate (GMS): An Important Agent in Food Industry

, 2023
Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier. It is a flaky, white, odorless, slightly sweet powder that is used in the food industry to give whipped and ice cream its texture and body. It also helps thicken products and stabilize gels. It is also used as an anti-staling agent in bread.
openaire   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring

Gels, 2020
The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol ...
Noadia G. Barroso, Paula K. Okuro, Ana P. B. Ribeiro, Rosiane L. Cunha   +3 more
doaj   +1 more source

Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

Czech Journal of Food Sciences, 2021
: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise
Ozen Parlak, Ayse Neslihan Dundar
doaj   +1 more source

Characteristics of Amylose Forming Complexes with Glycerol Monooleate and Monostearate.

Journal of Applied Glycoscience, 2003
The formation of amylose complexes with glycerol monooleate (MG-C18:1) or glycerol monostearate(MG-C18:0) was conducted in aqueous solution using a commercial amylose with an average degree of polymerization (DP) of 18. The chain distributions of amylose precipitated by forming a complex in aqueous solution (20°C) were analyzed by high-performance ...
Yamashita, Masatsugu, Adachi, Hideya, Nakamura, Takeshi, Taniguchi, Hajime, Onogi, Satoru, Hisamatsu, Makoto   +5 more
openaire   +2 more sources

The Development and Properties of alginate/κ‐carrageenan Hydrogel: Beeswax Oleogel Bigels

Macromolecular Materials and Engineering, Volume 311, Issue 8, August 2026.
Alginate/κ‐carrageenan hydrogel and beeswax/palm oil oleogel were combined to produce bigels with high oleogel retention and pH‐responsive behavior. Hydrogel composition, oleogel concentration, and hydrogel‐to‐oleogel ratio influenced bead microstructure, mechanical properties, and swelling characteristics.
Consolata Nsanzubuhoro, Robert William McClelland Pott   +1 more
wiley   +1 more source