Results 91 to 100 of about 42,031 (296)
Determination of chain conformation of polysaccharides using a SEC‐MALLS‐Vis
Food Biomacromolecules, EarlyView.Abstract For polysaccharides, biological activity is associated with the chemical structure as well as the chain conformation. The chain conformation is conventionally derived from the scaling relationships between weight‐average molecular weight (Mw) and intrinsic viscosity ([η]) or the radius of gyration (Rg) or the translational diffusion ...
Xuan Li +3 more
wiley +1 more source
Viscosity Is Not a Parameter of Postdeglutitive Pharyngeal Residue: Quantification and Analysis with Scintigraphy [PDF]
, 2007 The aim of this study was to explore the influence of viscosity on pharyngeal residue in normal healthy volunteers. Scintigraphy was used to measure pharyngeal residue in 11 healthy volunteers after swallowing three different substances (age = 20.2-48.3 ...
H. C. A. Bogaardt +3 more
core +1 more source
Food Safety and Health, EarlyView.The cod protein composite gels produced through homogenization had excellent taste properties and met the requirements for Level 6—“soft and bite‐sized” of the International Dysphagia Diets Standardization Initiative Framework, making it suitable for individuals with special needs for food texture.
Yisha Xie +4 more
wiley +1 more source
Undulatory swimming in shear-thinning fluids: Experiments with C. elegans [PDF]
, 2014 The swimming behaviour of microorganisms can be strongly influenced by the rheology of their fluid environment. In this manuscript, we experimentally investigate the effects of shear-thinning viscosity on the swimming behaviour of an undulatory swimmer ...
Arratia, Paulo E. +2 more
core +3 more sources
Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source
Factors affecting colour and cloud stability in a wildberry herbal drink : a thesis presented in partial fulfilment of the requirements for the degree of M. Tech. in Food Science at Massey University, Albany, New Zealand [PDF]
, 2001 An investigation was undertaken into the stability of the natural colour, from anthocyanins, and cloud in a Wildberry Herbal fruit drink. The fruit drinks consisted of cloudy apple and berry fruit juice with natural herb extracts and flavours.
Evans, John R
core
Assessing the microstructural and rheological changes induced by food additives on potato puree [PDF]
, 2018 The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated.
Dankar, Iman +4 more
core +2 more sources
Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products [PDF]
, 2023 Su Jeong Lee +4 more
openalex +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source