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Food Hydrocolloids
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Papers 7071
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#1Noelia L. Vanden Braber (CONICET: National Scientific and Technical Research Council)H-Index: 4
#2Luciana Di Giorgio (UNLP: National University of La Plata)H-Index: 2
Last. Adriana Noemi Mauri (UNLP: National University of La Plata)H-Index: 23
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Abstract The aim of this work was to develop antifungal films from whey protein isolate (WPI) added with low quantities of a water soluble derivative of chitosan (WSCh), which was obtained through a Maillard reaction with glucosamine hydrochloride. Glycerol was used as plasticizer and sodium tripolyphosphate was added to neutralize WSCh charges, at a working pH of 6.4, to avoid coacervation due to the opposite charges interaction of both biopolymers. Nevertheless, this WSCh derivative also acted...
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#1Pei Chen (SCAU: South China Agricultural University)H-Index: 12
#2Yiling Zhang (SCAU: South China Agricultural University)
Last. Fengwei Xie (Warw.: University of Warwick)H-Index: 31
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Abstract Dually modified regular maize starch (RMS) and high-amylose maize starch (HAMS) were successfully prepared by first acid hydrolysis and subsequently hydroxypropylation. The effects of hydrolysis time (0–24 h) and propylene oxide (PO) content (10–30%) on the structure and physicochemical properties were investigated. The molar substitution (MS) of HAMS samples (up to 0.163) was generally higher than that of RMS samples (up to 0.149), suggesting the higher reactivity of amylose for hydrox...
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#1C. Roldan-CruzH-Index: 4
#1C. Roldan-Cruz (Universidad Veracruzana)
Last. Eduardo J. Vernon-Carter (UAM: Universidad Autónoma Metropolitana)H-Index: 38
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Abstract Amylases are one of the main enzymes used in industry for hydrolyzing starch molecules into simple sugar constituents, can be sourced from plants, animals and microorganisms. Starch converting α-amylase has applications in different industrial sectors, and an ongoing research topic is to improve processing conditions leading to enhanced enzymatic activity and lower processing costs. Surprisingly, there are basically no studies regarding the impact of stirring speed on α-amylase activity...
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#1Maryam Kiumarsi (University of Vienna)H-Index: 2
#2Dorota Majchrzak (University of Vienna)H-Index: 11
Last. Mahdiyar ShahbaziH-Index: 8
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Abstract The aim of the present work was to evaluate the changes in instrumental measurements and dynamic sensory properties of chocolate as affected by the partial and total substitution of sucrose by dodecenyl-succinylated inulin upon storage. The results of textural, surface topology, and tribological properties of non-stored chocolates were found to be a function of modified inulin replacement, where an increase in modified inulin ratio allowed an increase in hardness, roughness, and frictio...
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#1Jiaqi Su (CAU: China Agricultural University)H-Index: 4
#2Qing Guo (CAU: China Agricultural University)H-Index: 4
Last. Fang Yuan (CAU: China Agricultural University)H-Index: 25
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Abstract The feasibility of utilizing β-lactoglobulin nanoparticles (β-lgNPs) as effective Pickering emulsifiers for stable emulsions always meets doubts since they are liable to undergo structural modifications upon adsorption at oil/water interface. In this work, we fabricated β-lactoglobulin-based composite particles with desirable properties as Pickering stabilizers via electrostatic deposition. Through optimizing the propylene glycol alginate (PGA) concentration, uniform β-lg-PGA composite ...
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#1Duanquan Lin (UCC: University College Cork)H-Index: 1
#2Alan L. Kelly (UCC: University College Cork)H-Index: 51
Last. Song Miao (UCC: University College Cork)H-Index: 22
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Abstract Whey protein isolate (WPI) and soy protein isolate (SPI) were used as emulsifiers and structure-modifying agents to produce alginate-based emulsion gel beads. The purpose of this study was to compare the effects of WPI and SPI on the structural and mechanical properties of alginate-based emulsion gel beads and the in-vitro release of encapsulated lycopene from emulsion gel beads. The results of microscopy and light scattering indicated that WPI had better emulsifying properties than SPI...
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#1Ruchir Priyadarshi (Kyung Hee University)H-Index: 1
#1Ruchir PriyadarshiH-Index: 4
Last. Jong-Whan Rhim (Kyung Hee University)H-Index: 49
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Abstract Sulfur nanoparticles (SNPs) were prepared and embedded in calcium cross-linked alginate films in varying concentration, and their effect on the functional properties of the films were studied. The FE-SEM image showed uniform dispersion of up to 2 wt% of SNPs, above which aggregation was observed. The addition of 2 wt% of SNPs showed the best results of the tensile and water vapor barrier properties, with an increase in 12% and 41%, respectively. The surface color of the films changed si...
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#1Xiangwei Zhu (HBUT: Hubei University of Technology)H-Index: 1
#2Jianjun Chen (HUST: Huazhong University of Science and Technology)
Last. Xiaoqiang Chen (HBUT: Hubei University of Technology)
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Abstract Carboxymethyl cellulose (CMC) is an economical and easily available cellulose derivative that ionizes in water and is used in several charge-related interfacial applications. However, compared with other chemically functionalized cellulose derivatives, such as cellulose nanocrystals, the development of CMC-based (CMC as the major ingredient) O/W emulsions remains unexplored. In this study, we synthesized a CMC and quaternized chitosan (QCS) complex for the preparation of Pickering emuls...
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#1Ranran Chang (Jiangnan University)H-Index: 1
#2Hao Lu (Jiangnan University)H-Index: 1
Last. Zhengyu Jin (Jiangnan University)H-Index: 38
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Abstract Among the different types of starches, resistant starch type 3 (RS3) presents new potential as a food ingredient. In this study, RS3 was prepared using ultrasound assisted annealing treatment of fractionated debranched starch (DBS) from waxy maize starch. The effects of single and dual modification on the structural properties and in-vitro digestibility of RS3 were investigated. The modification treatment caused structure rearrangement of DBS, increasing the RS content in RS3 from 46.2%...
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#1Congde Qiao (Qilu University of Technology)H-Index: 9
#2Xujie Wang (Qilu University of Technology)H-Index: 2
Last. Jinshui Yao (Qilu University of Technology)H-Index: 6
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Abstract The effect of various inorganic salts on the physical gelation behavior of the gelatin solutions was investigated by Fourier transform infrared (FTIR) spectrometer, polarimeter, rheometer, X-ray diffraction and differential scanning calorimetry. It was found that strongly hydrated anions, such as SO42− and H2PO4−, facilitated the gelation of the biopolymer solutions, evidenced by the increases of the length and content of triple helices. On the contrary, weak hydrated anions like Cl− an...
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Organic chemistry
Chemistry
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Starch