Results 31 to 40 of about 736 (99)
Foods, 2020 The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in ...
Luca Nuvoli +5 more
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An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry
Molecules, 2022 Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production.
Robert Waraczewski +2 more
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Hydrocolloids in Food Industry
, 2012 Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions and/or gels when dispersed in water. These materials were first found in exudates from trees or bushes, extracts from plants or seaweeds, flours from seeds or grains, gummy slimes from fermentation processes, and many other ...
Gisoo Maleki, Jafar Mohammadzadeh Milani
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Foods, 2020 This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source.
Maria Espert, Teresa Sanz, Ana Salvador
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In vitro and sensory tests to design easy-to-swallow multi-particulate formulations [PDF]
arXiv, 2018 Flexible dosing and ease of swallowing are key factors when designing oral drug delivery systems for paediatric and geriatric populations. Multi-particulate oral dosage forms can offer significant benefits over conventional capsules and tablets. This study proposes the use of an in vitro model to quantitatively investigate the swallowing dynamics in ...
arxiv
AnimalsHydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of
Ladislav Šiška +7 more
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Proceedings, 2020 Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp.
Jehannara Calle +2 more
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Pesquisa Agropecuária Brasileira, 2005 O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC).
Caroline Dário Capitani +4 more
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Revue Nature et TechnologieThe present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique +7 more
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Characterization of composite hydrocolloid films
Carbohydrate Polymers, 2004 Abstract Chitosan (CH) and methylcellulose (MC) are hydrocolloids with good film-forming properties. The objectives of the present work were to characterize: (i) rheological and surface tension properties of the filmogenic suspensions and (ii) water solubility, color, mechanical properties and water vapor permeability of the composite films ...
Garcia, Maria Alejandra +3 more
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