Results 11 to 20 of about 736 (99)
Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel [PDF]
Shipin KexueMyofibrillar protein (MP) is an important protein in muscle, which can form a three-dimensional gel network structure upon heat treatment, ultimately influencing the quality of meat products.
XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian
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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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Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid [PDF]
Food Biophysics, pp 1-10, 2017, 2017 Chitosan, a natural, cationic polysaccharide, may be a hydrocolloid strategic to formulate acidic food products, as it can act as both bio-functional and technofunctional constituent. Typically, acetic acid is used to disperse chitosan in aqueous media, but the use of this acid is limited in food formulations due to its flavor.
arxiv +1 more source
Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat
Food Technology and Biotechnology, 2020 Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients ...
Vinicius Jose Bolognesi +2 more
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Usage of hydrocolloids in cereal technology
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011 Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during production
Ľubomír Mikuš +2 more
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Scientia Agropecuaria, 2020 Present work proposes the substitution of traditional food stabilizers from the hydrocolloids of algae. Hydrocolloids from Nostoc commune and Nostoc sphaericum were extracted, characterized by infrared spectroscopy, and modelled their rheological ...
Antony Torres-Maza +5 more
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Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2023 In this study, interaction between WPC and OSAS as a function of pH (3, 4, 5 and 6) and biopolymers ratio (1:2, 1:1 and 2:1) at total concentration of 1% w/w was investigated by measuring the structural (turbidity, particles size, Zeta potential ...
Mohsen Sahbaei Ejlali +1 more
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Molecular origin of the two-step mechanism of gellan aggregation [PDF]
arXiv, 2022 Among hydrocolloids, gellan is one of the most used anionic polysaccharides, because of its capability of forming mechanically stable gels at relatively low concentrations. Despite its long-standing use and importance, the gellan aggregation mechanism is still not presently understood at the microscopic level due to the lack of atomistic information ...
arxiv
Hydrocolloids in Dentistry: A Review
, 2021 Hydrocolloids are complex polysaccharides that disperse or dissolve in aqueous solution to give thickened or vicious effects. Also hydrocolloids possess high molecular weight. Owing to these characteristics, hydrocolloids have been widely used in various applications.
Chibuzor Stellamaris Okonkwo +1 more
openaire +3 more sources
Reaktor, 2019 Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour.
Dianika Lestari +4 more
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