Search Results - "Campanella, H"

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art by Chen, Gang, Huang, Kai, Miao, Ming, Feng, Biao, Campanella, Osvaldo H.

“…Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and…”
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Streptococcus mutans-derived extracellular matrix in cariogenic oral biofilms by Klein, Marlise I, Hwang, Geelsu, Santos, Paulo H S, Campanella, Osvaldo H, Koo, Hyun

“…Biofilms are highly structured microbial communities that are enmeshed in a self-produced extracellular matrix. Within the complex oral microbiome,…”
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A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein by Teng, Chong, Campanella, Osvaldo H

“…As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we…”
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Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder by Garcia-Amezquita, Luis Eduardo, Tejada-Ortigoza, Viridiana, Pérez-Carrillo, Esther, Serna-Saldívar, Sergio O., Campanella, Osvaldo H., Welti-Chanes, Jorge

“…The use of fruit and vegetable by-products from the food industry may stimulate the generation of novel ingredients with unique functional properties due to…”
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Editorial on the Special Issue "Novel Gels for Food Product Development" by Florowska, Anna, Florowski, Tomasz, Campanella, Osvaldo H

“…Recently gels have gained significant attention in the food industry due to their unique properties and potential applications [...]…”
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Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels by Welti-Chanes, Jorge, Campanella, Osvaldo, Tejada-Ortigoza, Viridiana, Garcia-Amezquita, Luis Eduardo

“…Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to…”
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Tactile device based on opto-mechanical actuation of liquid crystal elastomers by Torras, N., Zinoviev, K.E., Camargo, C.J., Campo, Eva M., Campanella, H., Esteve, J., Marshall, J.E., Terentjev, E.M., Omastová, M., Krupa, I., Teplický, P., Mamojka, B., Bruns, P., Roeder, B., Vallribera, M., Malet, R., Zuffanelli, S., Soler, V., Roig, J., Walker, N., Wenn, D., Vossen, F., Crompvoets, F.M.H.

“…•A refreshable tactile system based on the opto-mechanical properties of nematic elastomer actuators is presented.•The actuator components were described to…”
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Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density by Mendes-Oliveira, Gabriella, Jin, Tony Z., Campanella, Osvaldo H.

“…This study groups together pulse electric field variables such as electric field intensity, pulse repetition rate, treatment time, and electrical conductivity…”
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The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough by Shan, Shengyue, Chen, Da, Federici, Enrico, Jones, Owen G., Campanella, Osvaldo H.

“…The increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest…”
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In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources by Tejada-Ortigoza, Viridiana, Garcia-Amezquita, Luis Eduardo, Kazem, Ahmad E, Campanella, Osvaldo H, Cano, M Pilar, Hamaker, Bruce R, Serna-Saldívar, Sergio O, Welti-Chanes, Jorge

“…Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been…”
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Encapsulation of Rich-Carotenoids Extract from Guaraná ( Paullinia cupana ) Byproduct by a Combination of Spray Drying and Spray Chilling by Pinho, Lorena Silva, de Lima, Priscilla Magalhães, de Sá, Samuel Henrique Gomes, Chen, Da, Campanella, Osvaldo H, da Costa Rodrigues, Christianne Elisabete, Favaro-Trindade, Carmen Sílvia

“…Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly…”
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Brownian Dynamics Study of Gel-Forming Colloidal Particles by Santos, P. H. S, Campanella, O. H, Carignano, M. A

“…Brownian dynamics simulations are used to study the formation process of colloidal gels and the effect of particle concentration on their rheological…”
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Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels by Janahar, Jerish Joyner, Balasubramaniam, V.M., Jiménez-Flores, Rafael, Campanella, Osvaldo H., Patel, Bhavesh, Ortega-Anaya, Joana

“…This study investigated the impact of ultra-shear technology (UST) processing on dairy-pea protein dispersions with different fat levels. Raw milk, skim milk,…”
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Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste by Pinho, Lorena Silva, Patel, Bhavesh K, Campanella, Osvaldo H, Rodrigues, Christianne Elisabete da Costa, Favaro-Trindade, Carmen Sílvia

“…The peels of guaraná ( fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain…”
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Plant protein-based fibers: Fabrication, characterization, and potential food applications by Chen, Da, Jones, Owen Griffith, Campanella, Osvaldo H.

“…Proteins from plants have been considered as safer, healthier, and more sustainable resources than their animal counterparts. However, incomplete amino acid…”
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Characterization of structure of gluten-free breads by using X-ray microtomography by Demirkesen, Ilkem, Kelkar, Shivangi, Campanella, Osvaldo H., Sumnu, Gulum, Sahin, Serpil, Okos, Martin

“…The effects of different gums and gum blends addition on crumb structure of gluten-free breads were studied by X-ray microtomography. The gums used were…”
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Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel by Nourmohammadi, Niloufar, Campanella, Osvaldo H., Chen, Da

“…[Display omitted] •Limited proteolysis weakened gelling capacity of commercial pea protein.•CaCl2 enhanced the hydrophobic interactions among pea protein or…”
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Pectin as a natural agent for reinforcement of pea protein gel by Zhang, Dan, Chen, Da, Patel, Bhavesh, Campanella, Osvaldo H.

“…Pectin has been used as a gel strengthening agent, but its role in pea protein gels remains unclear. The present study investigated the effects of low-methyl…”
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Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system by Fevzioglu, Mehtap, Ozturk, Oguz Kaan, Hamaker, Bruce R., Campanella, Osvaldo H.

“…Amide I and Amide III vibrational modes are frequently used to study protein secondary structure with Fourier transform infrared (FT-IR) spectroscopy. However,…”
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Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation by Donmez, Dila, Pinho, Lorena, Patel, Bhavesh, Desam, Prasuna, Campanella, Osvaldo H

“…•Salts and starch affect gelatinization temperature and enthalpy.•Disaccharides can be more effective in reducing starch retrogradation.•The presence of…”
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