PubAg

Main content area

You searched for: Subject "hydrocolloids" Remove constraint Subject: "hydrocolloids"
Start Over

Search

6,205  Search Results

« Previous | 1 - 20 of 6,205 |
Number of results to display per page

Search Results

1. Investigating the effect of temperature on the formation and stabilization of ovalbumin foams

Author:
Delahaije, Roy J.B.M.; Lech, Frederik J.; Wierenga, Peter A.
Source:
Food hydrocolloids 2019 v.91 pp. 263-274
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; adsorption; denaturation; foaming; foams; ovalbumin; probability; temperature; theoretical models;     Show all 9 Subjects
Abstract:
... The effect of temperature (below denaturation temperature) on protein foam formation and stabilization is potentially large, but has received little attention. This study aims to identify the effect of temperature (15–60 °C) on ovalbumin-stabilized foams at different concentrations (0.05–50 g L−1), and place this in a theoretical perspective. With increasing temperature the initial adsorption rate ...
DOI:
10.1016/j.foodhyd.2019.01.030

2. Rheology of common uncharged exopolysaccharides for food applications

Author:
Hundschell, Christoph Simon; Wagemans, Anja Maria
Source:
Current opinion in food science 2019 v.27 pp. 1-7
ISSN:
2214-7993
Subject:
hydrocolloids,   etc   ; additives; curdlan; dextran; exopolysaccharides; health promotion; levan; rheology; viscoelasticity;     Show all 9 Subjects
Abstract:
... Uncharged exopolysaccharides (EPS) are a promising source of functional hydrocolloids with unique techno-functional properties and health promoting effects. EPS can be used as additives or formed in situ in food to enhance the rheological properties. This article gives a review of the rheological characterisation of EPS in terms of macromolecular conformation and viscoelastic behaviour. The proper ...
DOI:
10.1016/j.cofs.2019.02.011

3. Air bubbles in calcium caseinate fibrous material enhances anisotropy

Author:
Wang, Zhaojun; Tian, Bei; Boom, Remko; van der Goot, Atze Jan
Source:
Food hydrocolloids 2019 v.87 pp. 497-505
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; air; anisotropy; bubbles; calcium caseinate; deformation; dispersions; energy;     Show all 8 Subjects
Abstract:
... Dense calcium caseinate dispersions can be transformed into hierarchically fibrous structures by shear deformation. This transformation can be attributed to the intrinsic properties of calcium caseinate. Depending on the dispersion preparation method, a certain amount of air gets entrapped in the sheared protein matrix. Although anisotropy is obtained in the absence of entrapped air, the fibrous a ...
DOI:
10.1016/j.foodhyd.2018.08.037

4. Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols

Author:
van der Sman, R.G.M.
Source:
Food hydrocolloids 2019 v.87 pp. 360-370
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; plasticizers; polyols; separation; sorption; starch; thermodynamics; water activity;     Show all 8 Subjects
Abstract:
... In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical ...
DOI:
10.1016/j.foodhyd.2018.07.051

5. Rheological investigations of beta glucan functionality: Interactions with mucin

Author:
Yuan, Bo; Ritzoulis, Christos; Chen, Jianshe
Source:
Food hydrocolloids 2019 v.87 pp. 180-186
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; beta-glucans; digestion; gastric juice; mucins; rheology; viscosity;     Show all 7 Subjects
Abstract:
... The shear and extensional rheology of β-glucan and mucin mixtures have been studied as to probe the functionality-related thickening effects of consumed β-glucan during food digestion. Mucins, the main viscosity-inducing components of oral and gastrointestinal fluids, can increase the shear viscosity of β-glucan solutions, e.g. when 3% mucin is added into 1% β-glucan, the shear viscosity increases ...
DOI:
10.1016/j.foodhyd.2018.07.049

6. The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective

Author:
Nicol, Thomas W.J.; Isobe, Noriyuki; Clark, James H.; Matubayasi, Nobuyuki; Shimizu, Seishi
Source:
Food hydrocolloids 2019 v.87 pp. 593-601
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; gelatinization; polymers; salt concentration; salts; starch granules; temperature; thermodynamics;     Show all 8 Subjects
Abstract:
... Understanding the gelatinization of starch requires a theoretical framework that can extract microscopic information from the literature's abundant experimental data in a quantitative manner. Recent developments in statistical thermodynamics have been adapted here to extract the starch-water and starch-salt affinity changes that occur during gelatinization, in a manner beyond the capabilities of t ...
DOI:
10.1016/j.foodhyd.2018.08.042

7. Changes in physicochemical and structural properties of tapioca starch after high speed jet degradation

Author:
Xia, Wen; Chen, Jun; He, Dongning; Wang, Yanan; Wang, Fei; Zhang, Qiang; Liu, Yunfei; Cao, Yupo; Fu, Yunfei; Li, Jihua
Source:
Food hydrocolloids 2019 v.95 pp. 98-104
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; gel chromatography; gels; liquids; pasting properties; polarized light microscopy; retrogradation; solubility; starch; tapioca; viscosity;     Show all 11 Subjects
Abstract:
... Tapioca starch (TS) suspensions (10%, w/v) were subjected to high speed jet (HSJ) processing at 80, 120, 160, 200 and 240 MPa for one pass, and the effects of HSJ treatment on solubility, rheological, pasting, morphological and molecular properties were further investigated. Polarized light microscopy observation revealed TS was partly gelatinized, and the number and clarity of“Maltese cross” decr ...
DOI:
10.1016/j.foodhyd.2019.04.025

8. Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough

Author:
Han, Wen; Ma, Sen; Li, Li; Zheng, Xueling; Wang, Xiaoxi
Source:
Food hydrocolloids 2019 v.95 pp. 292-297
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; dietary fiber; dough; gluten; image analysis; ingredients; light microscopy; microstructure; wheat; wheat bran;     Show all 10 Subjects
Abstract:
... Visualization of the gluten network microstructure of dough is crucial to gain knowledge about the interactions of its various ingredients. In this study, various techniques, including mainly microscopy imaging, were applied to examine the effect of wheat bran dietary fiber (WBDF) on gluten (G) and gluten-starch (G+S) microstructure. The results revealed that doughs containing WBDF particles have ...
DOI:
10.1016/j.foodhyd.2018.10.033

9. Interactions between mucin and okra gum during pH cycling

Author:
Yuan, Bo; Ritzoulis, Christos; Wang, Xinmiao; Pan, Weichun; Chen, Jianshe
Source:
Food hydrocolloids 2019 v.95 pp. 1-9
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; electrostatic interactions; fluorometry; hysteresis; intestines; models; mucins; okra gum; pH; rheology; stomach; viscosity;     Show all 12 Subjects
Abstract:
... Solutions of okra gum and mucin were studied during pH cycling (7–3–7), as to model the interactions between these components in the oral-gastrointestinal tract. Okra gum aggregates with mucin at pH close to 3, while they redissolve back at pH 7 due to electrostatic interactions. Fluorimetry shows that complexes form at low pH, and break-up upon return to pH 7. At pH 3 both static and transient co ...
DOI:
10.1016/j.foodhyd.2019.03.050

10. Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions

Author:
Antonov, Yurij A.; Celus, Miete; Kyomugasho, Clare; Hendrickx, Marc; Moldenaers, Paula; Cardinaels, Ruth
Source:
Food hydrocolloids 2019 v.94 pp. 268-278
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; electrostatic interactions; gels; ionic strength; liquids; lysozyme; neutralization; pH; pectins; separation;     Show all 10 Subjects
Abstract:
... We examined how a particular structural characteristic of pectin, namely its degree of methoxylation (DM), affects its complexation with lysozyme (lys), whereby the phase behavior of the complex system as a whole as well as the aggregation state of the complex phase are considered. Low and medium methoxylated pectins bind lys at pH 5.1 and low ionic strength (I = 0.01) forming highly concentrated ...
DOI:
10.1016/j.foodhyd.2019.02.049

11. Hybrid hydrogel dispersed low fat and heat resistant chocolate

Author:
Francis, Florentina Priyangini; Chidambaram, Ramalingam
Source:
Journal of food engineering 2019 v.256 pp. 9-17
ISSN:
0260-8774
Subject:
hydrocolloids,   etc   ; chocolate; cocoa butter; confectionery industry; heat tolerance; hydrogels; manufacturing; melting; models; surface roughness;     Show all 10 Subjects
Abstract:
... Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. A hybrid hydrogel was prepared from food hydrocolloids by combining both physical and chemical cross linking methods. The hydrogel was then dispersed in the chocolate at different concentrations (0, 25, 50, 75 and 100% (v/v)) further subject to structural, crystal polymorph, therm ...
DOI:
10.1016/j.jfoodeng.2019.03.012

12. Rheological characterization of a pectin extracted from ponkan (Citrus reticulata blanco cv. ponkan) peel

Author:
Colodel, Cristiane; Vriesmann, Lucia Cristina; Lucia de Oliveira Petkowicz, Carmen
Source:
Food hydrocolloids 2019 v.94 pp. 326-332
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; Citrus reticulata; gelation; gels; nitric acid; pH; pectins; sodium chloride; sucrose; thermal stability; viscoelasticity; viscosity;     Show all 12 Subjects
Abstract:
... The rheological properties of the optimized high-methoxyl pectin (PPOP), obtained from ponkan peel using nitric acid extraction (pH 1.6, 100 min, 36 ml/g liquid:solid ratio) were characterized. The flow behavior of aqueous and 0.1 M NaCl solutions at concentrations of 1%, 3% and 5% (w/w) was evaluated. The apparent viscosity of the solutions was directly related to the concentration. At the same c ...
DOI:
10.1016/j.foodhyd.2019.03.025

13. Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers

Author:
Lu, Yu; Qian, Xiaoli; Xie, Wenyuan; Zhang, Wenting; Huang, Jing; Wu, Defeng
Source:
Food hydrocolloids 2019 v.94 pp. 114-127
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; cellulose nanofibers; deformation; droplets; emulsifiers; emulsions; rheology; sesame oil; viscoelasticity;     Show all 9 Subjects
Abstract:
... The sesame oil-in-water Pickering emulsions using cellulose nanofibers (CNF) as the emulsifier were prepared for the rheological study, aiming at establishing relationship between emulsion viscoelasticity and morphology. A droplet cluster structure forms in those systems due to multicomponent properties of sesame oil and fibrillar structure of CNF. Its deformation and relaxations result in weak st ...
DOI:
10.1016/j.foodhyd.2019.03.001

14. Protection of native lactoferrin under gastric conditions through complexation with pectin and chitosan

Author:
Niu, Zhigao; Loveday, Simon M.; Barbe, Vincent; Thielen, Ilonka; He, Yang; Singh, Harjinder
Source:
Food hydrocolloids 2019 v.93 pp. 120-130
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; antimicrobial properties; biopolymers; chitosan; coatings; encapsulation; gastric juice; hydrolysis; lactoferrin; particle size; pectins; pepsin;     Show all 12 Subjects
Abstract:
... The aim of this work was to encapsulate native bioactive lactoferrin (Lf) in pectin-based colloidal delivery systems with and without a chitosan (CS) coating, and to explore their fate under digestive conditions. We compared the abilities of low methoxyl (LM) pectin and high methoxyl (HM) pectin to form complexes with Lf at different mass ratios. LM pectin led to a smaller particle size (256 nm) a ...
DOI:
10.1016/j.foodhyd.2019.02.020

15. Anti-oxidative and UV-absorbing biohybrid film of cellulose nanofibrils and tannin extract

Author:
Li, Panpan; Sirviö, Juho Antti; Haapala, Antti; Khakalo, Alexey; Liimatainen, Henrikki
Source:
Food hydrocolloids 2019 v.92 pp. 208-217
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; antioxidants; biocomposites; biodegradability; biopolymers; cellulose; cellulose nanofibers; packaging materials; tensile strength; thermal stability;     Show all 10 Subjects
Abstract:
... Cellulose and tannin are both abundant and biodegradable natural polymers. This study proposes a strategy to construct biohybrid films combining the characteristics of cationic cellulose nanofibrils (CCNFs) and tannin extract for film applications. Multi-functional biohybrid films with anti-oxidative and UV-adsorbing characteristics were successfully fabricated from CCNF and tannin mixtures with d ...
DOI:
10.1016/j.foodhyd.2019.02.002

16. Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation

Author:
Amine, Chloé; Boire, Adeline; Kermarrec, Alice; Renard, Denis
Source:
Food hydrocolloids 2019 v.92 pp. 94-103
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; biopolymers; electrostatic interactions; methylation; mixing ratio; neutralization; pH; pectins; phase transition; plant proteins; rapeseed; separation;     Show all 12 Subjects
Abstract:
... We investigated the assembly of a plant protein, rapeseed napin (NAP), mixed with a plant polysaccharide, highly methylated pectin (PEC). The optimum pH for NAP/PEC interactions was found at pH 4.0 for which the charge difference between the two biopolymers is the highest. Two types of phase transition were observed depending on pH and mixing ratios: liquid-solid and liquid-liquid phase separation ...
DOI:
10.1016/j.foodhyd.2019.01.026

17. Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase

Author:
Abbate, Raffaele Andrea; Raak, Norbert; Boye, Susanne; Janke, Andreas; Rohm, Harald; Jaros, Doris; Lederer, Albena
Source:
Food hydrocolloids 2019 v.92 pp. 117-124
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; casein; crosslinking; enzymatic treatment; fractionation; hydrodynamics; light scattering; molecular weight; protein-glutamine gamma-glutamyltransferase;     Show all 9 Subjects
Abstract:
... The cross-linking of caseins with microbial transglutaminase (mTGase) was investigated using asymmetric flow field flow fractionation in combination with static and dynamic light scattering detections (AF4-MALS-DLS). This approach allows determining molar mass, molecular size, scaling properties, and apparent densities of casein aggregates prior to and after enzymatic treatment. The results show t ...
DOI:
10.1016/j.foodhyd.2019.01.043

18. Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking

Author:
Geonzon, Lester C.; Bacabac, Rommel G.; Matsukawa, Shingo
Source:
Food hydrocolloids 2019 v.92 pp. 173-180
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; cooling; gelatinization temperature; gelation; gels; iota-carrageenan; kappa carrageenan; rheology;     Show all 8 Subjects
Abstract:
... Network structure and gelation mechanism of kappa carrageenan (KC) and iota carrageenan (IC) were investigated using multiple particle tracking. Based on bulk rheology measurements, KC gels exhibit characteristics of a hard and brittle gel, whereas IC gels form a soft and so-called “weak-gel”. Particle tracking revealed the differences in the local physical properties of the two gel systems, which ...
DOI:
10.1016/j.foodhyd.2019.01.062

19. Pasting, thermal, and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization

Author:
Wang, Risi; Wan, Jie; Liu, Chengmei; Xia, Xue; Ding, Yueping
Source:
Food hydrocolloids 2019 v.92 pp. 228-232
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; gelatinization temperature; hysteresis; inulin; mixing; pasting properties; rice starch; starch; viscoelasticity; viscosity;     Show all 10 Subjects
Abstract:
... Blending with non-starch hydrocolloids is a crucial method to modify the processing properties of native starch. However, few comprehensive studies investigated the effects of inulin on the properties of rice starch (RS). In this research, we used three types of inulin with different degrees of polymerization (DP), namely, short-chain inulin (SI, DP < 10), middle-chain inulin (MI, DP > 10), and lo ...
DOI:
10.1016/j.foodhyd.2019.02.008

20. Protein-lipid composite nanoparticles for the oral delivery of vitamin B12: Impact of protein succinylation on nanoparticle physicochemical and biological properties

Author:
Liu, Guangyu; Yang, Jingqi; Wang, Yixiang; Liu, Xinghai; Guan, Le Luo; Chen, Lingyun
Source:
Food hydrocolloids 2019 v.92 pp. 189-197
ISSN:
0268-005X
Subject:
hydrocolloids,   etc   ; alpha-tocopherol; animal models; bioadhesives; crosslinking; functional foods; hydrophilicity; intestines; nanoparticles; phospholipids; vitamin B12;     Show all 11 Subjects
Abstract:
... Protein-lipid composite nanoparticles featuring three-layer structure (protein layer, α-tocopherol layer and phospholipid layer) and an inner aqueous compartment have been developed recently as a delivery system for hydrophilic nutraceuticals. These composite nanoparticles overcome many shortfalls of sole protein or lipid nanoparticles, however, exhibited poor stability during storage and high bur ...
DOI:
10.1016/j.foodhyd.2018.12.020