Food Hydrocolloids
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#1Tao WangH-Index: 12
Last. Ren WangH-Index: 21
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Abstract null null Oil in water (o/w) emulsions are ubiquitous in food systems, where the stabilization of a homogeneous biphasic texture is necessary. In this study, binary protein particles (CRPs) with hydrophilic shells (cod proteins) and hydrophobic cores (rice proteins) were fabricated as stabilizers of o/w emulsions. To circumvent their instability at the interface due to conformational changes, the CRPs were further reinforced by starch nanocrystals (SNCs) to form a secondary complex (CRP...
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#1Zhi Huang (SCUT: South China University of Technology)H-Index: 2
#2Min-Hua Zong (SCUT: South China University of Technology)H-Index: 52
Last. Wen-Yong Lou (SCUT: South China University of Technology)H-Index: 31
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Abstract null null The highly hydrophilic nature of polysaccharides severely limits their application in oil-in-water emulsion. This work aimed to improve the emulsifying performance of Millettia speciosa Champ polysaccharide (MSCP) by adopting a modification strategy that covalently grafted the acetyl groups to the polysaccharide chains. Three acetylated polysaccharides (AC-MSCP1, AC-MSCP2 and AC-MSCP3) with different degrees of substitution (DS) were successfully prepared and characterized. Ac...
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#1Bo Zheng (SCUT: South China University of Technology)H-Index: 8
#2Yukuo Tang (SCUT: South China University of Technology)H-Index: 1
Last. Ling Chen (SCUT: South China University of Technology)H-Index: 54
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Abstract null null Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregates formed decreased significantly, the content of semi-bound water in the gel sys...
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#1Lloyd Condict (RMIT: RMIT University)H-Index: 4
#2Stefan Kasapis (RMIT: RMIT University)H-Index: 21
Abstract null null There is a substantial volume of research articles in the field of protein-ligand interactions, with a large proportion using inappropriate methodology for the fluorescence spectroscopy analysis of binding interactions. The most common issues being overlooked are the inner filter effect and the use of unsuitable equations to calculate binding strength and stoichiometry, leading to the propagation of questionable methodology and reported results throughout multiple fields. In t...
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#1Wei Feilong (SCAU: South China Agricultural University)
#2Muwen Lu (SCAU: South China Agricultural University)H-Index: 7
Last. Yaqi Lan (SCAU: South China Agricultural University)H-Index: 11
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Abstract null null In this study, it was discovered for the first time that oleogel can be prepared via a facile, low temperature process through rice bran protein (RBP) foam-templates. The RBP foams were freeze-dried to create a highly porous cryogel, which could physically absorb liquid oil and form an oleogel with strong mechanical strength. It was observed that both the foamability and foam stability of RBP were significantly enhanced when the pH was far from the isoelectric point (pH 4.6), ...
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#1Junqiao Wang (UM: University of Macau)
#2Jing Zhao (UM: University of Macau)H-Index: 32
Last. Shao-Ping Li (UM: University of Macau)H-Index: 45
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Abstract null null The application of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI TOF MS) in glycan was limited due to their poor ionization efficiency, compared with biomolecules such as proteins and peptides. Aiming to improve the ionization efficiency and simplify preparation procedure simultaneously during MALDI MS analysis, an on-target derivatization method using 3-aminoquinoline (3-AQ)/α-cyano-4-hydroxycinnamic acid (CHCA) as matrix was employed and...
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#1Avinash Singh Patel (UMaine: University of Maine)H-Index: 8
#2SuriyaPrakaash Lakshmibalasubramaniam (UMaine: University of Maine)H-Index: 2
Last. Mary Ellen Camire (UMaine: University of Maine)H-Index: 22
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Abstract null null Due to increased environmental and health concerns, there has been an increased demand for sustainable and natural emulsifiers/stabilizers to create a stable O/W emulsion. Due to their unique properties, cellulose nanocrystals (CNC) have been considerably investigated as a stabilizer for producing a stable emulsion. However, the utilization of CNC stabilized emulsion is only limited to viscous or semi-solid foods. Hence this study investigates the modification of CNC by adsorb...
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#1Cheng Li (USST: University of Shanghai for Science and Technology)H-Index: 18
#2Yiming Hu (Fudan University)H-Index: 4
Abstract null null Starch digestion involves enzymatic binding and consecutive catalysis steps, while their relative contribution to the overall digestion kinetics and relations to both starch chemical and physical structures are currently unknown. A consecutive reaction kinetics model (CRK) was developed in this study to modelling in vitro starch digestograms of 15 retrograded rice starches. Fine molecular structures, ordering of retrograded crystallites and physical forms of these retrograded ...
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#1Eric Keven Silva (State University of Campinas)H-Index: 4
#2Henrique Silvano Arruda (State University of Campinas)H-Index: 13
Last. Marleny D.A. Saldaña (U of A: University of Alberta)H-Index: 25
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Abstract null null Xylooligosaccharides (XOS) are emerging prebiotic ingredients used for enriching food products due to their health-promoting properties. This study investigated XOS chemical stability after high-pressure processing (HPP) combined with heat treatment. First, orange juice was enriched with XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose), and then HPP-treated at 100, 300, and 600 MPa applying non-thermal (30 °C) and thermal (100 °C) conditions. Ascorbic a...
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#1Renjie Li (UCPH: University of Copenhagen)
#2P. Lund (UCPH: University of Copenhagen)H-Index: 5
Last. Marianne N. Lund (UCPH: University of Copenhagen)H-Index: 22
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Abstract null null Thermal treatment to form functional, soluble whey protein aggregates often generate undesired off-flavours. The aim of the present study was to generate soluble aggregates of whey protein isolates (WPI) at lower temperature than traditionally used by introducing partial hydrolysis of WPI prior to thermal treatment. WPI was partially hydrolyzed either by Bacillus licheniformis protease (BLP) or by a trypsin type protease (TP) at pH 7.0 and 65 °C for 1-10 min prior to thermal t...
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Top fields of study
Organic chemistry
Chemistry
Rheology
Emulsion
Food science
Chemical engineering
Chromatography
Starch