Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation [PDF]
, 2015 Aim of the present study was to investigate the effect of the method of demethoxylation on the particle structure and techno-functional properties of pectins with different degree of methoxylation and distribution of free carboxyl groups.
Drusch, Stephan +4 more
core +1 more source
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
doaj +1 more source
Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH [PDF]
, 2011 A new method for the examination of the pectin gelation process is presented as a complementation of the most common determination of the gelling point (cross-over of G′ and G″) from oscillation measurements.
Einhorn-Stoll, Ulrike +2 more
core +1 more source
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour [PDF]
, 2017 peer reviewedThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1 ...
Andrea, +7 more
core +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
doaj +1 more source
Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film [PDF]
, 2017 Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement.
Bowyer, Michael +7 more
core +2 more sources
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
doaj +1 more source
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels [PDF]
, 2018 Aim of the present study was to investigate the impact of different demethoxylation methods and the co-occuring side effects on the molecular properties and structure formation in pectin gels.
Drusch, Stephan +2 more
core +1 more source
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
doaj +1 more source
Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film [PDF]
, 2017 Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic ...
Bowyer, Michael +7 more
core +2 more sources