Results 141 to 150 of about 1,204 (163)

Effect of processing parameters on the gelation and sensorial characteristics of psyllium husk

INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES
Psyllium husk (PH) exerts functional, nutritional and prebiotic properties. However, when dispersed into water it easily forms viscous gel. The PH gel is difficult to swallow due to its sliminess which also reduces its acceptability appearance wise. In the present study, effect of processing treatments involving pre-dispersal grinding, blending, pH and
openaire   +1 more source

Effect and Mechanism of Psyllium Husk (Plantago ovata) on Myofibrillar Protein Gelation

LWT - Food Science and Technology, 2021
Yuhao Zhang, Hongxia Wang, Hongjie Dai
exaly  

Temperature Fractionation, Physicochemical and Rheological Analysis of Psyllium Seed Husk Heteroxylan

Food Hydrocolloids, 2020
Gleb E. Yakubov, Yi Ren, William Macnaughtan   +2 more
exaly  

Modulating the Structure of Lamb Myofibrillar Protein Gel Influenced by Psyllium Husk Powder at Different NaCl Concentrations: Effect of Intermolecular Interactions

Food Chemistry, 2022
Zhang Shunliang, Xiaoling Qiao
exaly  

Extractability and Chemical and Enzymic Degradation of Psyllium (Plantago ovata Forsk) Seed Husk Arabinoxylans

Food Chemistry, 2009
Christophe M. Courtin, Jan Delcour, Valerie van Craeyveld   +2 more
exaly  

Influence of Psyllium Seed Husk on Azotemia, Electrolytes, and Bowel Regulation in Patients on CAPD

Peritoneal Dialysis International: Journal of the International Society for Peritoneal Dialysis, 1989
Dessau, R B; id_orcid 0000-0002-1497-6309, Olsen, O B, Frifelt, J J, Skott, H   +3 more
openaire   +3 more sources

Hypocholesterolaemic and Prebiotic Effect of Partially Hydrolysed Psyllium Husk Supplemented Yoghurt

Journal of Functional Foods, 2016
Vivek Sharma, Nidhi Yadav, Sumit Arora
exaly  

Optimization of Whey Protein Concentrate and Psyllium Husk for the Development of Protein-Fiber Rich Orange Fleshed Sweet Potato (Ipomoea batatas L.) Bread by Using Response Surface Methodology

Journal of Food Measurement and Characterization, 2020
Namrata A Giri
exaly  

Development of Soy Yogurt Drink Fortified with Quinoa and Psyllium Husk

The Journal of King Mongkut's University of Technology North Bangkok, 2018
Metinee Raksalam, Wiraphon Srisopha, Chirat Sirimuangmoon   +2 more
openaire   +1 more source

Comparing the Chemical Composition of Dietary Fibres Prepared From Sugarcane, Psyllium Husk and Wheat Dextrin

Food Chemistry, 2019
Malcolm S Ball, Nicolle H Packer, Christopher McRae   +2 more
exaly