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You searched for: Publication Year 2018 Remove constraint Publication Year: 2018 Source 2018 v.66 no.36 Remove constraint Source: 2018 v.66 no.36 Subject functional foods Remove constraint Subject: functional foods Subject ingredients Remove constraint Subject: ingredients Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. In Vitro Digestibility of Nanoporous Wheat Starch Aerogels

Author:
Ubeyitogullari, Ali; Brahma, Sandrayee; Rose, Devin J.; Ciftci, Ozan N.
Source:
Journal of agricultural and food chemistry 2018 v.66 no.36 pp. 9490-9497
ISSN:
1520-5118
Subject:
aerogels; cooking; crosslinking; functional foods; gelatinization temperature; in vitro digestibility; ingredients; nanopores; phosphorus; resistant starch; sodium; wheat starch; xerogels
Abstract:
... This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose–lipid complex content. The ...
DOI:
10.1021/acs.jafc.8b03231
CHORUS:
10.1021/acs.jafc.8b03231

2. Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

Author:
Qin, Xinguang; Yuan, Dan; Wang, Qi; Hu, Zhongze; Wu, Yang; Cai, Jie; Huang, Qingrong; Li, Shuyi; Liu, Gang
Source:
Journal of agricultural and food chemistry 2018 v.66 no.36 pp. 9556-9564
ISSN:
1520-5118
Subject:
Maillard reaction products; anthocyanins; antioxidant activity; color; dispersions; fluorescence emission spectroscopy; functional foods; glucose; heat stability; heat treatment; hydrophobic bonding; industrial applications; ingredients; pH; particle size; whey protein isolate
Abstract:
... The poor thermal and acid stabilities of anthocyanins greatly limit their industrial applications as functional food ingredients. This work investigated the ability of the Maillard reaction products (MRPs) of whey protein isolates and glucose to enhance the thermal stability of anthocyanins over the pH range of 2.0–7.0. Anthocyanin dispersions were subjected to up to 120 min of thermal treatment a ...
DOI:
10.1021/acs.jafc.8b03125