Results 41 to 50 of about 736 (99)

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
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Structure and Rheological Properties of Glycerol Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different Surface Charge

Molecules, 2020
Organogel (OG) is a class of semi-solid gel, entrapping organic solvent within a three-dimensional network, which is formed via the self-assembly of organogelators. In the present study, OG was produced by glycerol monolaurate (GML) as organogelator. The
Runan Zhao, Shan Wu, Shilin Liu, Bin Li, Yan Li   +4 more
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Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

CyTA - Journal of Food, 2018
The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food ...
María de los Ángeles Hernández-Morales, Yanik Ixchel Maldonado-Astudillo, Javier Jiménez-Hernández, Ricardo Salazar, Manuel Octavio Ramírez-Sucre, Albert Ibarz, Rubí Guadalupe Utrilla-Coello, Carlos Ortuño-Pineda   +7 more
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Thickened fluids classification based on the rheological and tribological characteristics

Applied Rheology, 2023
Poursani Parisa, Razavi Seyed M. A.
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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
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Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough

Food Chemistry: X
The effect of hydrocolloids xanthan gum (XG), sodium alginate (SA) and sodium carboxymethyl cellulose (CMCNa) on the properties and noodle quality of maize-based composite dough has been studied.
Yuan Jiang, Sihan Cheng, Jingru He, Zejia Zhou, Xiangzhen Ge   +4 more
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A review of extractions of seaweed hydrocolloids: Properties and applications

eXPRESS Polymer Letters, 2018
The term hydrocolloid generally refers to substances that form gels or provide viscous dispersion in the presence of water. Alginate, agar, and carrageenan are three commercially valuable hydrocolloids derived from certain brown and red seaweed and each ...
H. P. S. Abdul Khalil, T. K. Lai, Y. Y. Tye, S. Rizal, E. W. N. Chong, S. W. Yap, A. A. Hamzah, M. R. Nurul Fazita, M. T. Paridah   +8 more
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The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: A study based on quantum chemical computation analysis

Current Research in Food Science
Hydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the ...
Tiantian Huang, Pin Jiang, Tao Li, Guangyu Li, Yuyu He, Yuezheng Kuang, Yijie Wang   +6 more
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Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Food Chemistry: X
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang, Chuanying Ren, Caiyun Wang, Renjiao Han, Siyu Xie   +4 more
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Functional characteristics and molecular structural modification of plant proteins. Review

Пищевые системы
Protein preparations from plant raw materials are widely used in the food industry as improvers, replacers or enrichers for products. However, their functional properties, as a rule, are less pronounced than those of proteins of animal origin. The aim of
V. V. Kolpakova, V. A. Byzov
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