Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough [PDF]
Food Chemistry: XThe effect of hydrocolloids xanthan gum (XG), sodium alginate (SA) and sodium carboxymethyl cellulose (CMCNa) on the properties and noodle quality of maize-based composite dough has been studied.
Yuan Jiang +4 more
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Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies [PDF]
Marine Drugs, 2015 Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications.
Nanna Rhein-Knudsen +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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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review [PDF]
GelsPolysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility ...
Hanxiao Bao +4 more
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Characteristics of Gracilariopsis lemaneiformis hydrocolloids and their effects on intestine PPAR signaling and liver lipid metabolism in Oreochromis niloticus: A multiomics analysis [PDF]
HeliyonThis study evaluated the effects of Gracilariopsis lemaneiformis hydrocolloids on Nile tilapia (Oreochromis niloticus) using an advanced multiomics approach (transcriptome and proteome) linked with genomic isoform structure to elucidate the biofunctions ...
Jia-Wei Shen +4 more
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Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats [PDF]
Current Research in Food ScienceThe food hydrocolloids κ-carrageenan and xanthan gum, used in processed foods including meat products, have unclear effects on gut health. This study investigated the effects of incorporating 1 % κ-carrageenan or xanthan gum into pork on protein ...
Núria Elias Masiques +7 more
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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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