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You searched for: Subject "hydrocolloids" Remove constraint Subject: "hydrocolloids"
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1. Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking

Author:
Lester C. Geonzon; Amos M. Santoya; Hwabin Jung; Hannah Yuson; Rommel G. Bacabac; Shingo Matsukawa
Source:
Food hydrocolloids 2022 v.123 pp. 107095
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; carrageenan; spatial variation;     Show all 3 Subjects
Abstract:
... The network structure of mixed κ- (KC) and ι- (IC) carrageenan gels were investigated using particle tracking in a long time observation. The Brownian motion of 100 nm particles tracked for ~1400 s was utilized to probe the microenvironment in the mixed gels. The individual mean square displacement (msd) of particles in different mixing ratios of KC/IC showed a broad distribution, indicating spati ...
DOI:
10.1016/j.foodhyd.2021.107095

2. Insights into the structure-bioactivity relationships of marine sulfated polysaccharides: A review

Author:
Ji Kang; Xing Jia; Nifei Wang; Meng Xiao; Shuang Song; Shufen Wu; Zhenjing Li; Shujun Wang; Steve W. Cui; Qingbin Guo
Source:
Food hydrocolloids 2022 v.123 pp. 107049
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; anticoagulants; immunomodulation; polysaccharides; sulfates;     Show all 5 Subjects
Abstract:
... Marine sulfated polysaccharides (SPs) have been widely used as food stabilisers or gelling agents. Recently, accumulated evidence has been collected regarding their bioactivities, including anticoagulant, antiviral and immunoregulatory activities. This review compares the structural characteristics of SPs from algae, marine animals and marine microorganisms. Their functional and biological activit ...
DOI:
10.1016/j.foodhyd.2021.107049

3. Are micelles actually at the interface in micellar casein stabilized foam and emulsions?

Author:
Xilong Zhou; Jack Yang; Guido Sala; Leonard M.C. Sagis
Source:
Food hydrocolloids 2022 v.129 pp. 107610
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; foams; micelles; microstructure; milk; rheology;     Show all 6 Subjects
Abstract:
... Different casein preparations are used for stabilizing emulsions and foams. For systems made with aqueous micellar casein dispersions, the molecular and colloidal mechanisms responsible for the stabilization of oil-water and air-water interfaces have not been conclusively ascertained. Whether the micelles themselves, small casein aggregates, or individual casein molecules are at the interface is s ...
DOI:
10.1016/j.foodhyd.2022.107610

4. A sustainable approach to synchronous improvement of wet-stability and toughness of chitosan films

Author:
Bingnan Mu; Qianmei Wu; Lan Xu; Yiqi Yang
Source:
Food hydrocolloids 2022 v.123 pp. 107138
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; chitosan; color; formaldehyde; oxidation; wet strength;     Show all 6 Subjects
Abstract:
... Wet-stability and toughness of chitosan films were improved synchronously via the establishment of formyl-saccharide intermolecular bonds. Poor wet stability and inferior mechanical properties limit the large-scale application of chitosan films. Previous crosslinkings using saccharide-aldehydes caused concerns such as formaldehyde, weakened mechanical properties, and changed cytocompatibility. Her ...
DOI:
10.1016/j.foodhyd.2021.107138

5. Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

Author:
Ziyu Wang; Pranita Mhaske; Asgar Farahnaky; Stefan Kasapis; Mahsa Majzoobi
Source:
Food hydrocolloids 2022 v.129 pp. 107542
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; cassava; cassava starch; digestibility; resistant starch;     Show all 5 Subjects
Abstract:
... Cassava starch is in high demand due to its availability, low-cost and unique functional features. Cassava starch modification is required to create new techno-functionalities for industrial applications. Chemical treatments are the most common techniques of cassava starch modification to improve starch functionalities. In addition, there are rapidly growing demands towards developing new protocol ...
DOI:
10.1016/j.foodhyd.2022.107542

6. Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents

Author:
Roji Waghmare; Preethi R; J. A. Moses; C. Anandharamakrishnan
Source:
Critical reviews in food science and nutrition 2022 v.62 no.15 pp. 4186-4207
ISSN:
1549-7852
Subject:
hydrocolloids,   etc   ; antioxidants; dietary supplements; encapsulation; food science;     Show all 5 Subjects
Abstract:
... The increasing interest in the use of natural ingredients has driven keen research and commercial interest in the use of mucilages for a range of applications. Typically, mucilages are polysaccharide hydrocolloids with distinct physicochemical and structural diversity, possessing characteristic functional and health benefits. Apart from their role as binding, thickening, stabilizing, and humidifyi ...
DOI:
10.1080/10408398.2021.1873730

7. Recent advances in design and stability of double emulsions: Trends in Pickering stabilization

Author:
Elizabeth Tenorio-Garcia; Andrea Araiza-Calahorra; Elena Simone; Anwesha Sarkar
Source:
Food hydrocolloids 2022 v.128 pp. 107601
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; homogenization; microfluidic technology; mouthfeel; obesity; thermodynamics;     Show all 6 Subjects
Abstract:
... There is an increased pressure on food manufacturers to design low calorie and low fat foods to address the global obesity crisis. Designing double emulsions (DEs) is a microstructural approach to incorporate water that appears as promising fat replacement strategy. However, these complex microstructures are thermodynamically unstable and a thorough understanding of the factors that determine the ...
DOI:
10.1016/j.foodhyd.2022.107601

8. Overview of foam system: Natural material-based foam, stabilization, characterization, and applications

Author:
Fuchao Zhan; Mahmoud Youssef; Bakht Ramin Shah; Jing Li; Bin Li
Source:
Food hydrocolloids 2022 v.125 pp. 107435
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; foams; food industry; liquids; motivation; polyphenols; polysaccharides;     Show all 7 Subjects
Abstract:
... The research focus of the foams has recently been shifting from using inorganic materials to biological origin materials (especially edible materials) for stabilization. The motivation for this shift is regarding the incompatibility of some inorganic materials for food and biomedical utilization, along with their poor sustainability. The research progress of the foam stabilized by the food-grade m ...
DOI:
10.1016/j.foodhyd.2021.107435

9. Effect of moisture uptake on the texture of dried laver Porphyra. (Nori) studied by mechanical characterization and NMR measurements

Author:
Hwabin Jung; Won Byong Yoon; Shingo Matsukawa
Source:
Food hydrocolloids 2022 v.124 pp. 107223
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; Porphyra; edible seaweed; mechanical properties; texture; water content;     Show all 6 Subjects
Abstract:
... Mechanical property measurements, ¹H T₂ measurement by low-field (LF) NMR and ¹³C T₁ measurement by high-resolution cross polarization/magic angle spinning (CP/MAS) solid-state NMR were carried out to evaluate the structural changes of Nori upon moisture uptake. The texture of dry Nori changed to be tough and then soft upon moisture uptake. The increase of ¹H T₂ and decrease of ¹³C T₁ were observe ...
DOI:
10.1016/j.foodhyd.2021.107223

10. Rheological behaviors and texture properties of semi-interpenetrating networks of hydroxypropyl methylcellulose and gellan

Author:
Ning Yang; Yali Huang; Jingwen Hou; Yaqiong Zhang; Liu Tian; Zhaoyang Chen; Zhu Jin; Yuanyuan Shen; Shengrong Guo
Source:
Food hydrocolloids 2022 v.122 pp. 107097
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; adhesion; cold; gels; hardness; methylcellulose; tensile strength; texture;     Show all 8 Subjects
Abstract:
... Hydroxypropyl methylcellulose (HPMC) as thermal gel and gellan as cold gel have been elucidated and investigated. However, there are few reports on gel systems containing both HPMC and gellan. Herein, we investigated the rheological behaviors and texture properties of temperature-dependent semi-interpenetrating networks of HPMC and gellan. It was found that the semi-interpenetrating networks of HP ...
DOI:
10.1016/j.foodhyd.2021.107097

11. The physicochemical stability of oat-based drinks

Author:
Tiffany Patra; Claudia Axel; Åsmund Rinnan; Karsten Olsen
Source:
Journal of cereal science 2022 v.104 pp. 103422
ISSN:
0733-5210
Subject:
hydrocolloids,   etc   ; beverages; bran; gravity; hydrolysis; oats; pH; separation; thermodynamics;     Show all 9 Subjects
Abstract:
... The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD is inherently unstable. OBD is commonly made from wholemeal oat and considered to have health benefits due to the β-glucan content. β-glucan is also a hydrocolloid with stabilizing potential and stored mainly in the bran. This study investigated the effect of bran substitution, to traditional whol ...
DOI:
10.1016/j.jcs.2022.103422

12. Zein electrospun fibers purification and vanillin impregnation in a one-step supercritical process to produce safe active packaging

Author:
Emanuela Drago; Paola Franco; Roberta Campardelli; Iolanda De Marco; Patrizia Perego
Source:
Food hydrocolloids 2022 v.122 pp. 107082
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; antioxidants; carbon dioxide; polymers; shelf life; vanillin; zein;     Show all 7 Subjects
Abstract:
... In recent years, the search for advanced packaging solutions has been oriented towards systems capable of extending the food shelf-life. One of the most interesting strategies is that of active packaging capable of releasing, in a controlled manner, antioxidant and antimicrobial agents.In this paper, the combined use of two promising alternative methods: i.e., electrospinning and supercritical flu ...
DOI:
10.1016/j.foodhyd.2021.107082

13. Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins

Author:
Mengting Ma; Zekun Xu; Xiaojing Chen; Chuangchuang Zhang; Ziyi Liu; Dennis Cantre; Haitao Li; Zhongquan Sui; Harold Corke
Source:
Food hydrocolloids 2022 v.127 pp. 107551
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; amylopectin; amylose; biosynthesis; gelatinization; rice; rice starch; starch granules;     Show all 8 Subjects
Abstract:
... Waxy, low-amylose and high-amylose rice starches were chosen to separate inner blocklets and outer shell from their granules under incomplete gelatinization. Isolated outer shells and swollen or merged inner blocklets, based on morphological structure of broken granules, were used as a probe to study the mechanism of differences between outer and inner blocklets formation, through molecular charac ...
DOI:
10.1016/j.foodhyd.2022.107551

14. Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization

Author:
Chen Zhang; Shi-Yi Wang; Seung-Taik Lim; Ke-Xing Wan; Zhi-Juan Wang; Jian-Ya Qian; Qiao-Quan Liu
Source:
Food hydrocolloids 2022 v.131 pp. 107730
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; absorption; crystallization; ice; oils; synergism; thermal stability; water solubility;     Show all 8 Subjects
Abstract:
... Porous starch is one of the widely used multifunctional materials in food and pharmaceutical industries. This work was carried out to prepare porous starch by a novel clean-label method of critical melting (CM) and freeze-thawing (FT) treatment. Porous starch prepared by CMFT showed observable grooves and holes on the surface, channels and cavities inside the granule. Repeated FT after CM promoted ...
DOI:
10.1016/j.foodhyd.2022.107730

15. Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels)

Author:
Asieh Habibi; Stefan Kasapis; Tuyen Truong
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.163 pp. 113501
ISSN:
0023-6438
Subject:
hydrocolloids,   etc   ; hydrogels; oils; oleogels; particle size; viscoelasticity; whey protein concentrate;     Show all 7 Subjects
Abstract:
... Effects of incorporating hydrogel particles with various sizes (35.8–150.2 μm) into monoacylglycerol (MAG)-based oleogels at a constant hydrogel/oleogel ratio of 1:4, on the physical properties of the resultant bigels was examined. Whey protein concentrate (WPC, 3 g/100 g) and κ-carrageenan (0.8 g/100 g) were utilised as the gelling agents of hydrogels. The molten hydrogels and oleogels (8 g/100 g ...
DOI:
10.1016/j.lwt.2022.113501

16. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Author:
Bo Zheng; Yukuo Tang; Fengwei Xie; Ling Chen
Source:
Food hydrocolloids 2022 v.124 pp. 107210
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; bound water; digestibility; gelatinization; rice; starch; wheat; wheat starch;     Show all 8 Subjects
Abstract:
... 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-aggregat ...
DOI:
10.1016/j.foodhyd.2021.107210

17. Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

Author:
Luyao Zheng; Aiqing Ren; Rui Liu; Yanan Xing; Xiuzhu Yu; Hao Jiang
Source:
Food hydrocolloids 2022 v.123 pp. 107197
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; gels; polymerization; retrogradation; sodium chloride; starch; texture; wheat starch;     Show all 8 Subjects
Abstract:
... This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final product. The results showed that when the NaCl concentration in wheat starch was 150 mmol/L (mM), the support stability, line uniformity and height retention of printed samples all achieved an approp ...
DOI:
10.1016/j.foodhyd.2021.107197

18. High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

Author:
C.F. De Schepper; C.M. Courtin
Source:
Food hydrocolloids 2022 v.131 pp. 107745
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; beers; gelatinization; gravity; malt; malting barley; maltose; mash; temperature;     Show all 9 Subjects
Abstract:
... The breakdown of starch into fermentable sugars is essential for several industrial processes, including beer production. Nowadays, high ratios of barley malt to water are used to improve brewhouse efficiency. Recent findings, however, indicate that small starch granules in barley malt could reduce starch conversion efficiency. In this study, the gelatinisation behaviour of small and large starch ...
DOI:
10.1016/j.foodhyd.2022.107745

19. High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin

Author:
Rong Zhang; Wei Jia
Source:
Food hydrocolloids 2022 v.131 pp. 107787
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; decanoic acid; flavor; fluorescence; goats; mass spectrometry; proteomics; stoichiometry;     Show all 8 Subjects
Abstract:
... Flavor retention during processing and stability in processed products is a major concern in the goat dairy products. Herein a novel strategy, combined with high-spatial-resolution multi-spectroscopic and molecular docking techniques, was developed and applied to investigate the non-covalent binding interactions in δ-decanolactone and decanoic acid to the β-lactoglobulin. Direct mass spectrometry ...
DOI:
10.1016/j.foodhyd.2022.107787

20. Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

Author:
Yanfei Wang; Jing Wang; Qingjie Sun; Xingfeng Xu; Man Li; Fengwei Xie
Source:
Food chemistry 2022 v.379 pp. 132075
ISSN:
0308-8146
Subject:
hydrocolloids,   etc   ; food chemistry; gel strength; gelation; hydrogen; methylcellulose; oxygen; starch;     Show all 8 Subjects
Abstract:
... This work investigates the structure, processability, and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids affected by hydroxypropy substitution degree and blending with hydroxypropyl starch (HPS). The hydroxypropylation of HPMC could increase inter-chain hydrogen bonding, thereby promoting its gelation, and improve film-forming, but reduce the mechanical properties of the fi ...
DOI:
10.1016/j.foodchem.2022.132075