Results 61 to 70 of about 17,019 (279)
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
doaj +1 more source
Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat ...
Elizabeth Murray‐Nalbandian +3 more
wiley +1 more source
Wearable fabric electronics for sensing, memory and neuromorphic computing applications
FlexMat, EarlyView.Overview of textile electronic devices for sensing, memory and neuromorphic computing applications. Abstract With the advent of the big data era, traditional Von Neumann architecture is facing an energy consumption bottleneck due to separated memory and computing units, inspiring the research of brain‐like neuromorphic computing devices for artificial ...
Bo Sun, Lin Lu, Jialin Meng, Tianyu Wang
wiley +1 more source
Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage; pp. 193–198 [PDF]
Proceedings of the Estonian Academy of Sciences, 2014 The influence of furcellaran as a secondary stabilizer, together with guar gum, on ice cream rheological and sensorial properties during 13 months of storage was studied. The results were compared with various guar gum/carrageenan blends.
Tiina Klesment +2 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
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
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah +6 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat +6 more
wiley +1 more source
Food Safety and Health, EarlyView.Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +1 more source
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
doaj +1 more source