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Food Biophysics
IF
2.05
Papers
589
Papers 581
1 page of 59 pages (581 results)
Newest
Published on Jun 1, 2019in Food Biophysics 2.05
Hanna Salminen13
Estimated H-index: 13
(University of Hohenheim),
Sonja Bischoff (University of Hohenheim), Jochen Weiss55
Estimated H-index: 55
(University of Hohenheim)
The stabilization of interfaces with mixed emulsifiers composed of natural ingredients is of increasing interest in order to modulate stability of food colloids. To this purpose, we first investigated the emulsifying properties of binary emulsifier mixtures composed of natural and food-grade ingredients. We prepared oil-in-water emulsions (10% oil) stabilized by Quillaja saponin-sodium caseinate mixtures at different concentration ratios (r = 5:0, 4:1, 3:2, 2:3, 1:4, 0:5) with the total concentr...
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Published on Jun 1, 2019in Food Biophysics 2.05
Anaïs Lavoisier (Pontifical Catholic University of Chile), José Miguel Aguilera48
Estimated H-index: 48
(Pontifical Catholic University of Chile)
Composite gels of whey protein isolate (WPI) and potato starch (PS) were formed by calcium chloride induced cold gelation to obtain microstructures where native starch granules were encased in the WPI network. Gels were then subjected to heat treatment and PS gelatinized inside the protein network. In vitro starch digestibility was investigated using the INFOGEST protocol to explore if the protein gel was able to protect gelatinized starch granules from enzymatic attack during digestion. This st...
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Published on Jun 1, 2019in Food Biophysics 2.05
Anna Kondratowicz1
Estimated H-index: 1
(Poznań University of Technology),
Katarzyna Dopierała8
Estimated H-index: 8
(Poznań University of Technology),
Grażyna Lewandowicz8
Estimated H-index: 8
Egg yolk, due to its emulsifying properties has a long – term tradition in food technology applications. Additionally, egg yolk extracts obtained through simple procedures were proved to be an attractive alternative to highly purified phospholipids. The aim of this work was to analyse the interfacial behaviour of previously described extracts in relation to liposomes preparation. The extracts underwent analysis of surface properties: the π-A isotherm, dilatational and stress rheology experiments...
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Published on Jun 1, 2019in Food Biophysics 2.05
Juan Carlos Bustillos-Rodríguez , Magali Ordóñez-García1
Estimated H-index: 1
+ 9 AuthorsDavid I. Berlanga-Reyes3
Estimated H-index: 3
Native starch was isolated from three corn landraces and a hybrid variety. The starches were oxidized with several concentrations of NaOCl (0.8, 2 and 5% w/w active chlorine). The physicochemical and functional properties of oxidized starches were compared with those of native starches of the same source. The oxidation treatment increased the content of carboxyl and carbonyl content in the starches confirming that NaOCl effectively oxidized the polysaccharides. The oxidation treatment decreased ...
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Published on Jun 1, 2019in Food Biophysics 2.05
Yangling Wan (China Agricultural University), Shuntang Guo (China Agricultural University)
To identify the effects of charged states on the formation and disaggregation of soy protein isolate (SPI) fibril, we studied the thermal aggregation behaviors of the constituent peptides of SPI fibril (CPSF) at various pH values (2–10) and investigated the structural changes of SPI fibril with increasing pH (2–11). Results showed that CPSF would assemble into diverse shapes at different pH values, among which the aggregates contained multiple β-sheet structures at pH less than 6, but these β-sh...
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Published on Jun 1, 2019in Food Biophysics 2.05
Hou Qi Ning (Qilu University of Technology), Ying Qiu Li (Qilu University of Technology)+ 1 AuthorsHai Zhen Mo
This study investigated the antibacterial properties of glycinin basic peptide (GBP), a natural antibacterial component from soybean protein, against Staphylococcus aureus (S. aureus). The minimum inhibitory and bactericidal concentrations of GBP against S. aureus were 0.2 mg/mL and 0.8 mg/mL, respectively. Flow cytometry analysis manifested that GBP decreased the number of intact and normal cells. Higher concentrations of GBP induced more severe damage of the bacterial membrane; the maximal per...
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Published on Jun 1, 2019in Food Biophysics 2.05
Jianjun Zhou (Wuhan Polytechnic University), Heng Yang (Wuhan Polytechnic University)+ 3 AuthorsXuedong Wang (Wuhan Polytechnic University)
This work investigated the effects of the addition of different concentrations (0–3.0 wt%) of β-cyclodextrin (β-CD) on the properties of wheat dough and prebaked bread. Dough tensile test results and scanning electron microscopy revealed that the addition of 0.5–1.5 wt% β-CD enhanced dough tensile strength and promoted gluten formation. The addition of 2.0–3.0 wt% β-CD, however, failed to improve gluten network formation. Fourier transform infrared spectroscopy showed that the α-helix-to-β-sheet...
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Published on Jun 1, 2019in Food Biophysics 2.05
Leila Monjazeb Marvdashti2
Estimated H-index: 2
(Ferdowsi University of Mashhad),
Arash Koocheki23
Estimated H-index: 23
(Ferdowsi University of Mashhad),
Masoud Yavarmanesh4
Estimated H-index: 4
(Ferdowsi University of Mashhad)
A common goal of active packaging is to improve the shelf life, safety, or quality of packaged foods. The integrity of an active package must be remained in order to prevent the growth of microorganisms on the surface of food. Therefore, active polyvinyl alcohol-Alyssum homolocarpum seed gum (PVA-AHSG) composite films with different nisin concentrations (3000, 5000 and 10,000 IU) were prepared and their physico-chemical and antimicrobial properties were determined. Addition of nisin to the compo...
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Published on Jun 1, 2019in Food Biophysics 2.05
Emmanuel N. Ambebila (University of Barcelona), Esther Santamaría (University of Barcelona)+ 2 AuthorsCarmen González11
Estimated H-index: 11
(University of Barcelona)
Hydrogels can be used to protect some labile active principles, as polyphenol-rich substances, that can be added to foods to prepare functional ones. Rheological properties of gels formed through the addition of calcium chloride to gellan solutions were studied. It can be concluded that preparation variables and not only formulation ones are determinant in rheological properties of the resulting gels, as they are not in an equilibrium state but they are continuously evolving during hours to stro...
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