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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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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Determination of the Optimal Sterilization Regime of Canned Quail Meat with Hydrocoloids Application [PDF]
, 2017 The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms.
Al-Hashimi, H. M. (Haider) +4 more
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Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin [PDF]
, 2017 Gel structure formation and gel properties of low-methoxyl pectin (LMP) and low-methoxyl amidated pectin (LMAP) with similar degree of methoxylation have been investigated by oscillatory rheological measurements.
Drusch, Stephan +2 more
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The parallel lives of polysaccharides in food and pharmaceutical formulations [PDF]
, 2015 The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional ...
Kontogiorgos, Vassilis +2 more
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Effect of different hydrocolloids on barbari bread texture and microstructure [PDF]
, 2013 Applying several hydrocolloids in ascending concentrations (0.1, 0.5 and 1% w/w flour basis) to bread making procedure was considered. Effect of hydrocolloids [guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)] as ...
Maleki, G., Milani, J.M.
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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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Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties [PDF]
, 2017 The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous
Cabezas, Dario Marcelino +5 more
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Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment [PDF]
, 2018 Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood.
Drusch, Stephan +4 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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