Results 21 to 30 of about 6,914 (199)

Review on Gelling and Foaming Agents in Food: Mechanism and Applications. [PDF]

Food Sci Nutr
A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Kassa MG, Teferi DA, Satheesh N, Asemu AM.   +3 more
europepmc   +2 more sources

Interfacial Reinforcement Rather than Adsorption Quantity Determines the Stability of Soy Protein Isolate (SPI)/High-Methoxyl Pectin (HMP) Bilayer Emulsions

Foods
Bilayer emulsions have gained increasing attention in modern food industry due to their tunable interfacial structure and resistance to environmental stresses.
Yi Liu, Jingyu Zhu, Jintao Wu, Ya Gao, Xiang Yu, Ying Kuang, Hong Qian, Kao Wu, Fatang Jiang   +8 more
doaj   +1 more source

Electrospun Gelatin/Dextran Nanofibers from W/W Emulsions: Improving Probiotic Stability Under Thermal and Gastrointestinal Stress

Foods
Probiotics offer numerous health benefits; however, preserving their viability during processing and storage remains a major challenge. This study investigates the electrospinning of gelatin/dextran (GE/DEX) water-in-water (W/W) emulsions for ...
Yuehan Wu, Ziyou Yan, Shanshan Zhang, Shiyang Li, Ya Gong, Zhiming Gao   +5 more
doaj   +1 more source

Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources

Journal of Applied Food Technology, 2021
This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and ...
Vinny Dwi Octavianti, Siti Susanti, Sri Mulyani   +2 more
doaj   +1 more source

Predicting the compression mechanical properties of muscle from microscale indentation mechanics using multiscale mechanical models

Current Research in Food Science
The texture properties of muscles are determined by the organization and interactions of their hierarchical structures. This study aims to establish a mechanical model from micro-to macro-scales to predict and explain the compressive mechanical ...
Chenyu Zhao, Ruisheng Jiang, Zihao Zhang, Junji Jia, Katsuyoshi Nishinari, Nan Yang   +5 more
doaj   +1 more source

Surface detail reproduction and dimensional stability of contemporary irreversible hydrocolloid alternatives after immediate and delayed pouring

Contemporary Clinical Dentistry, 2018
Purpose: To overcome the poor dimensional stability of irreversible hydrocolloids, alternative materials were introduced. The dimensional changes of these alternatives after delayed pouring are not well studied and documented in the literature.
Preethi Kusugal, Ritu Sunil Chourasiya, Zarir Ruttonji, Preeti Astagi, Ajay Kumar Nayak, Abhishekha Patil   +5 more
doaj   +1 more source

Obtaining dry protein concentrates from secondary gelatin products

Новые технологии, 2021
The article presents the investigation of the chemical composition of a collagen-containing broth obtained during gelatin production at the stage of defatting bony raw material. Collagen broth is a minor by-product from gelatin production. The aim of the
R. A. Voroshilin, A. Yu. Prosekov, M. G. Kurbanova   +2 more
doaj   +1 more source

Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch [PDF]

Shipin Kexue
In this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and
SUN Yujia, LI Diming, LIU Yantao, LI Pengfei, SUN Fusheng, ZHANG Yan, YANG Nan
doaj   +1 more source

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

International Journal of Food Properties, 2021
The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (
Rasha Mousa Ahmed Mousa
doaj   +1 more source

Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate

Molecules, 2019
In this study, peanut, sesame, and rapeseed oil bodies (OBs) were extracted by the aqueous medium method. The surface protein composition, microstructure, average particle size d 4 ,   3 , ζ-potential of the extracted OBs in aqueous ...
Yuemei Zhang, Nan Yang, Yao Xu, Qian Wang, Ping Huang, Katsuyoshi Nishinari, Yapeng Fang   +6 more
doaj   +1 more source