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... 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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...