Results 21 to 30 of about 11,362 (197)

Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel [PDF]

Shipin Kexue
Myofibrillar 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
doaj   +1 more source

Comparison of the hydrocolloids Nostoc commune and Nostoc sphaericum: Drying, spectroscopy, rheology and application in nectar

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, Carla Yupanqui-Bacilio, Víctor Castro, Elza Aguirre, Eudes Villanueva, Gilbert Rodríguez   +5 more
doaj   +1 more source

Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

, 2011
Viscoelastic doughs of zein and starch were prepared at 40 degrees C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of beta-glucan (28%
Kniola, M., Stading, Mats,, Andersson, Helene, Johansson, D., Stading, Mats, Daniel Johansson, Johansson, D.,, Öhgren, Camilla,, Helene Andersson, Mats Stading, Kniola, Magda,, Johansson, Daniel,, Camilla Öhgren, Andersson, Helene,, Magda Kniola, Kniola, M.,, Ohgren, C.,, Ohgren, C., Andersson, H.   +18 more
core   +1 more source

Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain

, 2014
Rheological properties of 2-8% mulberry leaf hydrocolloids extracted by hot water (Hw) or sodium bicarbonate (Alk or Alk-v) were evaluated. Steady shear theological results of mulberry leaf hydrocolloids indicated the structural behavior with a Newtonian
Tsai, J.C., Lin, H.Y., 賴麗旭, Lai, L.S.   +3 more
core   +1 more source

Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

, 2014
Satiety expectations can be closely related to the structural changes that take place in the mouth. An important role of hydrocolloids is to impart viscosity, which has a key effect on the feelings of richness, mouthcoating and fullness. In this study,
Fiszman Dal Santo, Susana, Hernando Hernando, Mª Isabel, Morell, P., Varela Tomasco, Paula Alejandra   +3 more
core   +1 more source

Characteristics of Gracilariopsis lemaneiformis hydrocolloids and their effects on intestine PPAR signaling and liver lipid metabolism in Oreochromis niloticus: A multiomics analysis

Heliyon
This 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, Po-Kai Pan, Yin-Yu Chen, Fan-Hua Nan, Yu-Sheng Wu   +4 more
doaj   +1 more source

Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

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, Made Tri Ari Penia Kresnowati, Afina Rahmani, Lienda Aliwarga, Yasid Bindar   +4 more
doaj   +1 more source

Chemistry, gelation, and enzymatic modification of seaweed food hydrocolloids

, 2021
Background: Carrageenan, agar, and alginate are seaweed-derived carbohydrate hydrocolloids which are used as thickening and gelling agents in foods, pharma and biotechnology applications due to their unique gelation properties.
Rhein-Knudsen, Nanna, Meyer, Anne S.
core   +1 more source

Food hydrocolloids: Classification, functional properties and applications

Пищевые системы
Food hydrocolloids are among the most popular ingredients in the food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants, and foaming agents.
N. V. Nepovinnykh, O. N. Petrova
doaj   +1 more source

Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

Grain & Oil Science and Technology, 2023
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy.
Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu   +3 more
doaj   +1 more source