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Food Hydrocolloids
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Abstract Calcium delivery systems based on natural products such as proteins and polysaccharides, for improving calcium bioavailability, were of particular interest for food applications. Here, two novel delivery vehicles based on casein phosphopeptides (CPP) and chitosan oligosaccharides (COS) were prepared, characterized, and evaluated. These delivery vehicles were prepared via Amadori-type reactions and TGase-catalyzed reactions. Particle size and zeta potential determinations results showed ...
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Abstract Food-grade aerogels were fabricated from camelina seed mucilage for the first time using a green approach based on supercritical carbon dioxide (SC-CO2). A high mucilage yield (11%, w/w) was obtained from camelina seed by water extraction. Drying of the extracted mucilage solution prior to the aerogel formation was eliminated by coupling the extraction of the mucilage with the hydrogel formation. The camelina mucilage aerogels exhibited high surface area (240 m2/g), nanoporous structure...
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Abstract Pectin from black carrots pomace was extracted in hot acidic water (2.5 pH) using microwave (MW) at 110 °C/5 min, ultrasound (US) at 70 °C/30 min and conventional heating (CH) at 110 °C/90 min. CH showed highest yield (0.22 kg/kg pomace), followed by MW and US treatments. However, from kinetic modelling, MW extraction was found to exhibit the highest rate of extraction among the three approaches. Pectin extracted via CH resulted in maximum retention of anthocyanins (1213 mg/l), phenolic...
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Abstract This work studies the interactions, thermodynamics, phase behaviour, and rheology of mucin/gelatin binary mixtures. Addition of gelatin in mucin solutions at pH 7 leads to aggregation and phase separation, while such phenomena are not observed at lower pH values. Zeta potential measurements show that electrostatic interactions lead to the formation of soluble complexes between the mucin and gelatin at pH 3. However, steric exclusions are the prime candidates for inducing any interaction...
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Abstract The aim of this study was to design plant protein-based microgel particles to create Pickering emulsions (20 wt% sunflower oil, 0.05–1.0 wt% protein) and investigate the role of electrostatic interactions on colloidal behaviour of such emulsions. Pea protein microgels (PPM) were designed using a facile top-down approach of heat-set protein gel formation followed by controlled shearing. The aqueous dispersion of PPM had hydrodynamic diameters ranging from 200 to 400 nm at pH 7.0 to pH 9....
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Abstract The suppression mechanism of l -arginine (Arg) in fish myosin heat-induced aggregation was investigated in this work. The hydrodynamic radius determined by dynamic light scattering (DLS) and the turbidity of a myosin solution decreased in a dose-dependently manner with Arg after heating, especially in a solution without pH modification (P
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Abstract Oilseeds represent a sustainable source of oils and proteins that can replace those of animal origin. However, the extraction of oil and proteins from oilseeds currently requires multiple steps and is plagued by undesired reactions occurring during the extraction, which limits valorization. In this paper, we describe a successful method for the simple simultaneous extraction of proteins and oil (as intact oleosomes). Non-defatted dehulled rapeseeds served as oilseed model. First, an aqu...
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Abstract. The aim of this study was to prepare a complex between the olive phenolic compounds, hydroxytyrosol (HT), 3,4-dihydroxyphenylglycol (DHPG) and their mixture, with the soluble and insoluble dietary fiber of apple cell wall. A strong interaction between phenols and the apple cell wall occurred during the drying phase and it was confirmed by ultraviolet–visible spectrometry, Fourier transform infrared spectrometry, differential scanning calorimetry, thermogravimetry and especially by soli...
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Abstract The molecular structures and physiochemical properties of starches isolated from Chinese yam (Dioscorea spp.) slices with various drying treatments (including hot air-drying at different temperatures, microwave freeze drying and ultrasonically enhanced hot air-drying) prior to wet milling were examined. The average whole molecular size ( R h ¯ ) and debranched amylopectin chain length ( X ¯ ) were significantly decreased whereas the amylose chains and content presented negligible change...
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