Results 101 to 110 of about 35,287 (224)
Power law viscoelasticity of a fractal colloidal gel
, 2018 Power law rheology is of widespread occurrence in complex materials that are characterized by the presence of a very broad range of microstructural length and time scales.
Aime, Stefano +2 more
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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
Pesquisa Agropecuária Brasileira, 2005 O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC).
Caroline Dário Capitani +4 more
doaj +1 more source
Formation and Rupture of Ca$^{2+}$ Induced Pectin Biopolymer Gels
, 2014 When calcium salts are added to an aqueous solution of polysaccharide pectin, ionic cross-links form between pectin chains, giving rise to a gel network in dilute solution. In this work, dynamic light scattering (DLS) is employed to study the microscopic
Bandyopadhyay, Ranjini, Basak, Rajib
core +1 more source
Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
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Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
CyTA - Journal of Food, 2018 The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food ...
María de los Ángeles Hernández-Morales +7 more
doaj +1 more source
Applied Food ResearchThe choice of protein fraction and associated hydrocolloids in plant-based formulation for dairy or meat alternatives, can be challenged with the vast available ingredients on the market issued from different processing or extraction techniques.
Sara M. Gaber +3 more
doaj +1 more source
Frontiers in Sustainable Food SystemsThis study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
Mian Shamas Murtaza +11 more
doaj +1 more source
Feasibility Study of Using Liquid Gel in Stabilizing Doogh by Hydrocolloids of Psyllium Husk and Guar Gum [PDF]
, 2014 Liquid gel technology is a method that applies in stabilizing of suspension and dispersion of solid particles in beverages. Doogh which is an Iranian traditional and functional drink has allocated a unique position among consumers.
Hojjatoleslamy, M. (Mohammad) +2 more
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