Results 101 to 110 of about 18,354 (236)
Rheological properties of native and modified corn starches in the presence of hydrocolloids [PDF]
, 2017 Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP)
Cheok, Choon Yoong +2 more
core
Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers [PDF]
, 2013 Ultrasonication may be a cost-effective emulsion formation technique, but its impact on emulsion final structure and droplet size needs to be further investigated.
Kaltsa, O. +3 more
core +3 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar +2 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri +4 more
wiley +1 more source
Revista U.D.C.A Actualidad & Divulgación Científica, 2015 El objetivo de este estudio fue determinar la influencia de la adición de agua y de carboximetilcelulosa (CMC) en las propiedades fisicoquímicas y de calidad de pan libre de gluten (GF), elaborado con harina de arroz, almidón de maíz y almidón de yuca ...
Fernán Martínez-Jiménez +2 more
doaj
Makapuno Coconut: A Potential New Commercial Source of Galactomannan
CORD, 2010 Novel uses of Makapuno mutant coconut were explored. The focus was on the endosperm, which is rich in galactomannan as compared with that of the normal coconut.
Maria Judith B. Rodriguez
doaj +1 more source
PENGARUH JENIS DAN HIDROKOLOID TERHADAP KARAKTERISTIK MI KERING UBI JALAR (IPOMOEA BATATAS L.) [PDF]
, 2017 Abstrak.Ubi jalar oranye adalah salah satu komoditas yang banyak terdapat di Indonesia, pemanfaatan tepung ubi jalar oranye untuk pembuatan mi dapat mengurangi penggunaan terigu.
Sofia Rahmi
core
FoodsHydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries.
Olakunbi Olubi +4 more
doaj +1 more source
Repairing an Implant Titanium Milled Framework using Laser Welding Technology: A Clinical Report [PDF]
, 2009 The application of laser welding technology allows titanium to be welded predictably and precisely to achieve accurate fit of a milled framework. Laser energy results in localized heat production, thereby reducing thermal expansion.
Prasad, Soni, Monaco, Jr., Edward A.
core +1 more source