Algal-Derived Hydrocolloids with Potential Antiviral Activity: A Mechanistic Approach
Biology and Life Sciences Forum, 2022 From a structural point of view, hydrocolloids are characterized as hydrophilic biopolymers with high molecular weight. Hydrocolloids are widely used in the food industry, mainly as thickeners, gelling agents, stabilizers of foams and emulsions, and ...
Cláudia S. G. P. Pereira +2 more
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Functional and technological properties of hydrocolloids: A comparative analysis [PDF]
BIO Web of Conferences, 2023 Hydrocolloids render certain properties to food products. Hydrocolloids are different in nature, but all of them can form colloidal solutions with designed properties. The market offers a wide range of animal and vegetable hydrocolloids.
Kurbanova Marina +2 more
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κ-Carrageenan and Its Synergistic Blends: Next-Generation Food Gels [PDF]
GelsThe growing demand for plant-based foods, together with environmental and ethical concerns associated with animal-derived ingredients, has intensified research into alternative gelling agents for the food industry.
Simona Russo Spena, Nino Grizzuti
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Effects of Carboxymethyl Cellulose, Cress Seed Gum, whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2023 In this study, the effects of different amounts of carboxymethyl cellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of ...
Morteza Kashaninejad +2 more
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Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022 This study evaluated the impact of agar gum (AG) (0-0.7% w/w) on the textural, rheological, and held water characteristics of cold-set whey protein isolate emulsion filled gel (EFG).
Mohammad Reza Salahi +2 more
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Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012 In this study, the effect of four hydrocolloids (guar gum, xanthan gum, carboxylmethylcellulose, and hydroxypropylmethylcellulose), in three concentrations (0.1, 0.5, 1 % w/w) as bread improvers, on staling rate of Barbari bread was investigated.
G. Maleki, J. Mohammadzade Milani
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Foods, 2021 Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
Alina Culetu +3 more
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Foods, 2022 Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins.
František Lorenc +4 more
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Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products
Liang you shipin ke-ji, 2021 Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf ...
TAN Zhi-feng +5 more
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Rheological and Functional Properties of Hydrocolloids from Pereskia bleo Leaves
Fluids, 2021 The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly.
Diana López-Barraza +4 more
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