Results 211 to 220 of about 9,947 (284)

Gums and Hydrocolloids

2006
chap.
Doublier, J.L., Cuvelier, G.
openaire   +3 more sources

Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND The hydrocolloids incorporation into starch dispersions modifies the techno-functional properties such as gelatinization, retrogradation, syneresis and texture, among others, the main function would be the improvement of these properties and ...
Rafael Alves da Silva Costa, R. Bonomo, Luciano Brito Rodrigues, L. Santos, C. M. Veloso   +4 more
semanticscholar   +1 more source

Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch.

Food Chemistry
Heat-gelatinized starch (HGS), which is prepared via heat treatment, enhances viscosity and provides suitable thickening properties, which improve water retention in products.
Wen‐Chien Lu, Yung-Jia Chan, Zong-En Li, Po-Hsien Li   +3 more
semanticscholar   +1 more source

Hydrocolloids

, 2000
Nishinari, Katsuyoshi, Osaka City University International Symposium 98 <1998, Osaka, Japan>, International Conference on Hydrocolloids < 1998, Osaka City University>   +2 more
openaire   +2 more sources

Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues.

The Journal of the Science of Food and Agriculture
BACKGROUND Methylcellulose has been applied as a primary binding agent to control the quality attributes of plant-based meat analogues, however a great deal of efforts have been made to search for hydrocolloids for replacing methylcellulose due to ...
Dayeon Lee, Sungmin Jeong, Suin Yun, Suyong Lee   +3 more
semanticscholar   +1 more source

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

, 2020
The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS) and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural breakdown, microstructure, sensory properties, sodium content ...
H. Tan, T. Tan, A. Easa
semanticscholar   +1 more source

Optimization of acorn (Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design approach.

Food Chemistry, 2020
Acorn flour was used as a gluten-free ingredient to produce acorn muffins. Interaction effects between xanthan (X), carboxymethyl cellulose (CMC) and κ-carrageenan (κ-C) (0-0.3%) on the height and textural parameters of the formulated acorn flour muffins
M. Masmoudi, S. Besbes, M. Bouaziz, Marwa Khlifi, Dalanda Yahyaoui, H. Attia   +5 more
semanticscholar   +1 more source

Hydrocolloids as Texture Modifiers

2023
Hydrocolloids are commonly used in food processing to create and modify texture and are irreplaceable in food formulation and texture design. They are primarily starch, non-starch polysaccharides, and gelatin. The functionality of hydrocolloids in texture creation is divided into two main classes: structure formation and structure stabilisation ...
openaire   +2 more sources

An emergency hydrocolloid unit

The Journal of Prosthetic Dentistry, 1978
Except for the inconvenience of liquifying the material in some other place, the described setup is almost as convenient as a regular hydrocolloid unit. The chief disadvantage is that the small tanks will hold only about three regular tubes of material at a time.
openaire   +2 more sources

Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating

, 2020
Dry heating of starch-hydrocolloid mixtures under different pH conditions was investigated to improve the physicochemical properties of the native starches by impregnation with the hydrocolloids.
Euichan Lee, Jihyun Lee, Hyun‐Jung Chung, E. Park   +3 more
semanticscholar   +1 more source