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Food Biophysics
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2.41
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612
Papers 611
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Newest
#1Markéta Berčíková (Institute of Chemical Technology in Prague)H-Index: 2
#2Anežka Šimková (Institute of Chemical Technology in Prague)
Last.Iveta Hrádková (Institute of Chemical Technology in Prague)H-Index: 6
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Enzymatic and chemical interesterification was used in preparation of structured fats without trans fatty acids. Structured fats were based on fatty acids which are not cholesterol-raising (stearic, behenic, arachidic and oleic acid). Blends of high oleic sunflower oil and fully hydrogenated erucic rapeseed oil, with molar ratio of long unsaturated fatty acids (LUFA, mainly oleic acid) to long saturated fatty acid (LSFA, mainlystearic, arachidic and behenic acid) 1.5:1; 1:1 and 1:1.5, were inter...
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#1Leidy Ricaurte (Universidad de La Sabana)H-Index: 3
#2Edisson Tello-Camacho (Universidad de La Sabana)
Last.M.X. Quintanilla-Carvajal (Universidad de La Sabana)H-Index: 7
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Electrospinning is a novel technique which has been used recently in the food field. Electrospun nanofibres (NF) have often been produced from non-edible compounds. Biopolymer solutions were developed from gelatin hydrolysed by bromelain in slightly acid medium (pH 4.5). The effects of gelatin concentration, bromelain activity and tip-collector distance on NF morphology and diameter (Df) were studied. Defect-free NF were produced (no beads or droplets), having a 109.5 to 229.3 nm Df. A Box-Behnk...
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#1María Luisa López-Castejón (University of Seville)H-Index: 3
#2Carlos Bengoechea (University of Seville)H-Index: 14
Last.Cecilio Carrera (University of Seville)H-Index: 1
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Most protein concentrates used by the food industry are derived from soybean or wheat, but a pseudocereal like quinoa is gaining interest worldwide. The aim of this study is the characterization of the emulsification properties of two quinoa protein concentrates obtained through alkaline extraction (pH 9 (Q9) and 11 (Q11)), followed by precipitation at an acidic pH value. Interfacial rheological measurements point out that Q11 form stronger protein films adsorbed on the interface, which finally ...
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#1Gui-Hun Jiang (Chonnam National University)H-Index: 1
#2Kashif Ameer (Chonnam National University)H-Index: 4
Last.Jong-Bang Eun (Chonnam National University)H-Index: 14
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For improving the stability of Asian pear powder (APP), rice bran dietary fiber (RD) (used for the first time) and maltodextrin (MD) were employed as carrier agents; the physicochemical and microstructural characteristics of APP during room storage at various relative humidity (RH) levels for 25 days were then evaluated. The RD-containing APP had a higher glass transition temperature, increased flowability, smaller particle size, and lower water adsorption capacity compared to the MD-containing ...
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#1Jiawei Zhang (ZJSU: Zhejiang Gongshang University)H-Index: 1
#2Jianzhong Han (ZJSU: Zhejiang Gongshang University)H-Index: 7
Last.Ma Peizhan Lou (ZJSU: Zhejiang Gongshang University)H-Index: 1
view all 9 authors...
The instability of liposomal delivery system during passaging through the gastrointestinal tract (GIT) stimulates a demand to find a stable liposome. This research studied the implications of different types of phospholipids (different fatty acid chain length and saturation, various head group) on liposomal physiochemical properties and stability in the human GIT. The micropolarity of liposomal membrane increased with the decrease of chain lengths of phospholipids, while the morphology observati...
2 CitationsSource
#1Maryam Nakhaee Moghadam (FUM: Ferdowsi University of Mashhad)
#2Bahman Khameneh (MUMS: Mashhad University of Medical Sciences)H-Index: 11
Last.Bibi Sedigheh Fazly Bazzaz (MUMS: Mashhad University of Medical Sciences)H-Index: 16
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Recently, there has been growing interest in usingnatural vesicles for encapsulation of variousfood-grade ingredients. The structure ofyeast cells, along with their presence in human nutrition which recognized as GRAS material, has made them an attractiveand novel encapsulation vehicle for the food and drug industry. This paperreviewsthebenefits of microencapsulation in yeast cells, the factors affecting on encapsulation process, releasing profile and also structural changes of microorganism aft...
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#1Umesh Patil (PSU: Prince of Songkla University)H-Index: 7
#2Soottawat Benjakul (PSU: Prince of Songkla University)H-Index: 70
Physical and textural properties of mayonnaise prepared using virgin coconut oil (VCO)/fish oil (FO) blends at different ratios were examined in comparison with that prepared using soybean oil (SO) as affected by storage time (30 days). At day 0, sample prepared with SO showed the highest L*, a*, and b* values among all the samples, whereas the lowest values were noticeable for VCO containing sample. At day 30 of storage, decreases in L*, and b* values of all mayonnaise samples were observed (p ...
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#1Ihsan Burak Cam (Akdeniz University)H-Index: 3
#2Nuri Yorulmaz (Harran University)H-Index: 3
Last.Erol Eroğlu (Akdeniz University)H-Index: 2
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In present study, validated linear quantitative structure-property (sweetness) relationship (QSPR) models were developed, based on an experimental sweetness index and the calculated vibrational spectra of 158 aspartyl-derivatives. The quantum chemical AM1 method was applied to calculate the vibrational spectra of the compounds. The EVA descriptors were derived from the vibrational spectra for a combination of various values of σ (2.5, 5, 10,20 and 40 cm−1) and L (5, 10, 20 and 40 cm−1), which we...
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#1Jennifer Borreani (Polytechnic University of Valencia)H-Index: 4
Last.Isabel Hernando (Polytechnic University of Valencia)H-Index: 22
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This study analyzes the influence of different types of molecules (tween, lecithin, xanthan gum, and methylcellulose) on the physical properties (flow behavior and particle size) and microstructure of oil-in-water (o/w) emulsions before and during in vitro intestinal digestion. The release of free fatty acids during a simulated intestinal stage has also been examined. The results show that various o/w emulsions present different rates and extents of lipolysis and that these differences are not p...
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#1Noemi Caruggi (University of Milan)
#2Mara Lucisano (University of Milan)H-Index: 19
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This study aimed to describe the effects of ohmic heat treatment (OHT) of milk on the formation and properties of acid milk gels. The influence of voltage gradient (25, 40, 55 V/cm), holding time (2, 16, 30 min), and final temperature (45, 65, 75, 85 °C) on rheological properties and particle size distribution was measured during the gelation process. Texture properties and syneresis of the samples were evaluated at the end of the gelation process. Scanning electron microscopy (SEM) micrographs ...
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Organic chemistry
Chemistry
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Emulsion
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