Results 201 to 210 of about 3,399 (223)
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International Journal of Biological Macromolecules, 2020
In this study, a series of emulsion gels were prepared by dispersing emulsified oil droplets into alginate (Alg) gel matrix, and the final emulsion gels contained 2% Alg (w/v), 0.5% Tween 80 (v/v) and gradient concentrations of oil phase fractions (5-30%, v/v).
Li, Anqi +4 more
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In this study, a series of emulsion gels were prepared by dispersing emulsified oil droplets into alginate (Alg) gel matrix, and the final emulsion gels contained 2% Alg (w/v), 0.5% Tween 80 (v/v) and gradient concentrations of oil phase fractions (5-30%, v/v).
Li, Anqi +4 more
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International Journal of Biological Macromolecules, 2019
Wheat starch (WS), corn starch (CS), waxy corn starch (WCS), potato starch (PS), sweet potato (SP), rice starch (RS) and kidney bean (KB) were modified using octenyl succinic anhydride (OSA) and evaluated for various properties. Degree of substitution (DS) showed significant increase with increase in amylose (AM) content.
Ritika, Bajaj +2 more
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Wheat starch (WS), corn starch (CS), waxy corn starch (WCS), potato starch (PS), sweet potato (SP), rice starch (RS) and kidney bean (KB) were modified using octenyl succinic anhydride (OSA) and evaluated for various properties. Degree of substitution (DS) showed significant increase with increase in amylose (AM) content.
Ritika, Bajaj +2 more
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Progress in Nutrition, 2021
In this study, our aim was to develop 50% fat reduced mayonnaise using whey protein isolate (5%) -basil seed gum (BSG) complex, and analyze its physicochemical, storage stability and sensory evaluation. Five different samples were prepared with different concentration of BSG complexes (0 %, 0.2%, 0.4%, 0.6% and 0.8%).
Kim, Young-soon +3 more
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In this study, our aim was to develop 50% fat reduced mayonnaise using whey protein isolate (5%) -basil seed gum (BSG) complex, and analyze its physicochemical, storage stability and sensory evaluation. Five different samples were prepared with different concentration of BSG complexes (0 %, 0.2%, 0.4%, 0.6% and 0.8%).
Kim, Young-soon +3 more
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(Invited) Rheology of the Low Fat Mayonnaise Containing Agar Micro-Gels
ECS Meeting Abstracts, 2018We developed agar micro-gel oil suspensions using a W/O emulsion system. A new type of low fat food can be made by substituting oil phase for the agar micro-gel oil suspension. We attempted to prepare a series of low-fat mayonnaise using the agar micro-gel oil suspensions. A model mayonnaise which contains 60% oil was prepared as a control (M60).
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Journal of Food Measurement and Characterization, 2020
The influence of flaxseed meal extract (FME) in native (FME-N) and denaturated (FME-D) form on the stability, acidity, physico-chemical, textural, rheological and sensory properties of the low-fat mayonnaise was investigated in this work. The oil phase was partially replaced by 5%, 10% and 15% of FME-N/FME-D and compared with a full fat mayonnaise ...
Emilia Drozłowska +3 more
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The influence of flaxseed meal extract (FME) in native (FME-N) and denaturated (FME-D) form on the stability, acidity, physico-chemical, textural, rheological and sensory properties of the low-fat mayonnaise was investigated in this work. The oil phase was partially replaced by 5%, 10% and 15% of FME-N/FME-D and compared with a full fat mayonnaise ...
Emilia Drozłowska +3 more
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Journal of Food Process Engineering
ABSTRACT Impacts of citrus fiber as the fat substitute on textural, rheological, sensory properties, microstructure, and stability of the low‐fat mayonnaise were investigated. As the fat substitution ratio increased from 20% to 60%, firmness, adhesiveness and apparent viscosity of low‐fat mayonnaise decreased, while its oil droplet ...
Heyang Xu +6 more
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ABSTRACT Impacts of citrus fiber as the fat substitute on textural, rheological, sensory properties, microstructure, and stability of the low‐fat mayonnaise were investigated. As the fat substitution ratio increased from 20% to 60%, firmness, adhesiveness and apparent viscosity of low‐fat mayonnaise decreased, while its oil droplet ...
Heyang Xu +6 more
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Food Chemistry
Ultrasonication (US) pretreatment (10 and 20 min) before octenyl succinic anhydride (OSA, 3 %) esterification significantly increased the degree of substitution (DS) in proso millet starch, increasing it from 0.0078 to 0.0115. This dual modification led to smaller, rougher starch particles due to US-induced fragmentation.
Sparsh, Parmar +2 more
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Ultrasonication (US) pretreatment (10 and 20 min) before octenyl succinic anhydride (OSA, 3 %) esterification significantly increased the degree of substitution (DS) in proso millet starch, increasing it from 0.0078 to 0.0115. This dual modification led to smaller, rougher starch particles due to US-induced fragmentation.
Sparsh, Parmar +2 more
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Texture evaluation of low-fat mayonnaise
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2010Oguchi, Kaori +5 more
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Microbial quality and safety of full fat and low fat mayonnaise during storage
2016Amin, Hala H +3 more
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