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Food Hydrocolloids
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5.84
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Papers 6428
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Published on Jun 1, 2019in Food Hydrocolloids5.84
Ming Xu (U of G: University of Guelph), Mingyue Qi (U of G: University of Guelph)+ 1 AuthorsSteve W. Cui36
Estimated H-index: 36
(AAFC: Agriculture and Agri-Food Canada)
Abstract Polysaccharides from sunflower stalk pith (SSP) were extracted by hot water and sodium hexametaphosphate (SHMP). Chemical analyses suggested both fractions dominated in galacturonic acids with a small amount of neutral sugars, indicating their identity as pectins. The weight average molecular weight and intrinsic viscosity for water-extractable pectin (WEP) and SHMP-extractable pectin (SEP) were 57.2 kDa, 0.48 dL/g and 23.1 kDa, 0.50 dL/g, respectively. The degree of esterification (DE)...
Published on Mar 1, 2020in Food Hydrocolloids5.84
Hassan Rezaeinia1
Estimated H-index: 1
,
Bahareh Emadzadeh8
Estimated H-index: 8
,
Behrouz Ghorani7
Estimated H-index: 7
Abstract The aim of this study was to produce fast-dissolving fiber mats based on balangu seed gum (BSG) loaded with bergamot essential oil (BEO) using the electrospinning method. Stock solutions of BSG (0.5% w/v) and polyvinyl alcohol (PVA, 10% w/v) were mixed with different ratios (5:5, 4:6, 3:7, 2:8 and 1:9 v/v) and emulsified with 3% (w/w) essential oil and 1% (w/w) Tween-20. Increasing the BSG level in BSG-PVA mixtures resulted in higher electrical conductivity, surface tension and also con...
Published on Aug 1, 2019in Food Hydrocolloids5.84
Yuejia Ning (Qilu University of Technology), Bo Cui6
Estimated H-index: 6
(Qilu University of Technology)
+ 3 AuthorsYing Pan
Abstract The physicochemical properties and structure of starch can be influenced by non-starch polysaccharides. The effect of Konjac glucomannan (KGM) on retrogradation and gelatinization of debranched corn starch (DCS) was investigated. Steady rheological results indicated that KGM enhanced the viscoelasticity of DCS, the consistency coefficient (K) of DCS with 12% KGM reached 383.39 Pa·sn. The digestion analysis showed that the total content of slowly digestible starch (SDS) and resistant sta...
Published on Mar 1, 2020in Food Hydrocolloids5.84
Florina Dranca3
Estimated H-index: 3
(Ştefan cel Mare University of Suceava),
Maria Vargas22
Estimated H-index: 22
(Polytechnic University of Valencia),
Mircea Oroian12
Estimated H-index: 12
(Ştefan cel Mare University of Suceava)
Abstract Six non-conventional techniques (microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction – with cellulase and Celluclast 1.5L, ultrasound-assisted extraction – heating treatment, and enzyme-assisted extraction – ultrasound treatment) and conventional citric acid extraction were applied to extract pectin from Malus domestica ‘Fălticeni’ apple pomace, and were compared in terms of extraction yields and physicochemical properties of the pectins. Microwave ...
Published on Mar 1, 2020in Food Hydrocolloids5.84
Peishan Li2
Estimated H-index: 2
(HAU: Huazhong Agricultural University),
Yongguo Jin8
Estimated H-index: 8
(HAU: Huazhong Agricultural University),
Long Sheng6
Estimated H-index: 6
(HAU: Huazhong Agricultural University)
Abstract Three egg white protein powders under different treatments (untreated, microwave-alone treated and microwave-assisted phosphorylation modification) were prepared and their physicochemistry and rehydration behavior were investigated in this study. Scanning electron microscopy (SEM) and physical property measurements showed that the particle size and specific surface area decreased and increased, respectively, in phosphorylated egg white protein and that the particles became looser and mo...
Published on Mar 1, 2020in Food Hydrocolloids5.84
Lívia de Souza Simões1
Estimated H-index: 1
(University of Minho),
João F. Araújo (University of Minho)+ 1 AuthorsÓscar L. Ramos13
Estimated H-index: 13
(University of Minho)
Abstract β-lactoglobulin (β-Lg) is the major protein fraction of bovine whey serum and its principal gelling agent. Its gelation capacity enables conformational changes associated with protein-protein interactions that allow the design of structures with different properties and morphologies. Thus, the aim of this work was to successfully use β-Lg, purified from a commercial whey protein isolate, to develop food-grade micro- (with diameters between 200 and 300 nm) and nano- (with diameters ≤ 100...
Published on 2020in Food Hydrocolloids5.84
Jian He2
Estimated H-index: 2
,
Ren Wang11
Estimated H-index: 11
+ 2 AuthorsTao Wang5
Estimated H-index: 5
Published on Jul 1, 2019in Food Hydrocolloids5.84
Ling Chen1
Estimated H-index: 1
(Jiangnan University),
Wallace Yokoyama27
Estimated H-index: 27
(USDA: United States Department of Agriculture)
+ 1 AuthorsFang Zhong29
Estimated H-index: 29
(Jiangnan University)
Abstract: The aim of this research was to investigate the impact of proteolysis, lipolysis and bile salts on the stability of oil in water emulsions stabilized by proteins and their effect on bioaccessibility of β-carotene in an O/W emulsion system. Nano-emulsions were prepared with whey protein isolate (WPI), soy protein isolate (SPI) and sodium casein (SC) with a microfluidizer under the same operating conditions. The emulsions were characterized by particle size, confocal microscopy, interfac...
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