Results 71 to 80 of about 6,650 (203)

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Foods
Hydrocolloids 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, Anthony Obilana, Nsenda Tshilumbu, Veruscha Fester, Victoria Jideani   +4 more
doaj   +1 more source

Determination of Odor Release in Hydrocolloid Model Systems Containing Original or Carboxylated Cellulose at Different pH Values Using Static Headspace Gas Chromatographic (SHS-GC) Analysis

Sensors, 2013
Static headspace gas chromatographic (SHS-GC) analysis was performed to determine the release of 13 odorants in hydrocolloid model systems containing original or regio-selectively carboxylated cellulose at different pH values.
Pahn-Shick Chang, Young-Suk Kim, Kyung Min Park, Gil-Ok Shin, Sang Mi Lee   +4 more
doaj   +1 more source

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

The Hidden Burden of Water‐Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications

Molecular Nutrition &Food Research, Volume 70, Issue 16, 27 August 2026.
Graphical abstract illustrating how brining technology introduces water‐binding additives into processed meat. Their cumulative exposure may promote oxidative stress, inflammation, dysbiosis, and endothelial dysfunction, contributing to cardiovascular disease, chronic kidney disease, colorectal cancer, and metabolic burden, while highlighting the need ...
Oleksandr Kamyshnyi, Iryna Halabitska, Magnar Bjorås, Ingrid Bjørnes Sæther, Trygve Brautaset, Iryna Kamyshna, Oleh Lushchak, Valentyn Oksenych, Pavlo Petakh, Denis E. Kainov   +9 more
wiley   +1 more source

In Vitro and In Vivo Evaluation of PVA Nanofibrous Mats Functionalized With Croton bonplandianum Baill. Leaf Extract for Wound Healing

Nano Select, Volume 7, Issue 8, August 2026.
Plant extract‐functionalized electrospun PVA nanofibrous mats combine antimicrobial efficacy, biocompatibility, and rapid wound healing. The optimized Croton bonplandianum Baill. formulation achieves complete wound closure within 12 days, highlighting the potential of bioactive nanofibrous dressings for advanced wound care.
Md. Abdus Salam, Amanullah, Md. Razaul Karim, Saeed Hasan, Mohammad Zakaria   +4 more
wiley   +1 more source

Ultrasound‐Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Egg yolk is a key multifunctional ingredient in cakes, contributing to structure, emulsification, foaming, and color, but its replacement with plant‐based proteins is increasingly explored due to sustainability, health, and dietary considerations.
Yaren Didem Esendemir, Marıam Alradwan, Semanur Yildiz, İrem Onay, Senanur Kiziltaş, Tuğba Karadeniz   +5 more
wiley   +1 more source

From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran, Ciara K. McDonnell   +1 more
wiley   +1 more source

Ultrasound‐Assisted Extraction of Mucilage: An Approach for the Full Utilization of Ora‐Pro‐Nóbis Leaves

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Ora‐pro‐nóbis (OPN) leaves are remarkably high in mucilage content. Sustainable processing methods, such as ultrasound‐assisted extraction (UAE), can enhance the yield and functionality of OPN mucilage (OPNM). The resulting residue (OPNR) can be utilized to support circular economy approaches.
Larissa Millena Girotto, Dayane Lilian Gallani Silva, Anderson Reginaldo Sampaio, Barbara Daniele Almeida Porciuncula, Beatriz Cervejeira Bolanho Barros   +4 more
wiley   +1 more source

Hydrocolloid‐Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked‐Rice Quality

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Cooked rice is a high‐glycemic‐index staple, and reducing its starch digestibility is therefore important. This study evaluated hydrocolloid‐assisted hydrothermal treatment of intact kernels for lowering cooked‐rice starch digestibility while preserving texture and appearance. The kernels were mildly heated near the starch onset gelatinization
Dong‐Hwa Cho, Mingyo Ha, HyunHo Bae, Ju Hun Lee, Hyun‐Jung Chung   +4 more
wiley   +1 more source

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools

Foods
This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios,
Samara Ribeiro, Renata Almeida, Leonardo Batista, Janaina Lima, Ana Sarinho, Amanda Nascimento, Hugo Lisboa   +6 more
doaj   +1 more source