Search Results - "Food Structure"

Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues by Chiang, Jie Hong, Loveday, Simon M., Hardacre, Allan K., Parker, Michael E.

“…[Display omitted] •30%WG showed highest degree of texturisation, hardness and chewiness.•30%WG exhibited fibrous structures interconnected with much smaller…”
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Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials by Manzocco, Lara, Mikkonen, Kirsi S., García-González, Carlos A.

“…[Display omitted] •Aerogels are nanostructured materials with low bulk density and open porosity.•Food-grade aerogels are prepared from several bio-based…”
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Functional emulsion gels as pork back fat replacers in Bologna sausage by de Souza Paglarini, Camila, de Figueiredo Furtado, Guilherme, Honório, Alice Raissa, Mokarzel, Letícia, da Silva Vidal, Vitor Andre, Ribeiro, Ana Paula Badan, Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

“…[Display omitted] •Functional and gelling ingredients were successful used to elaborate an emulsion gel (EG).•EG resulted in a solid-like fat replacer and a…”
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3D printing of cereal-based food structures containing probiotics by Zhang, Lu, Lou, Yimin, Schutyser, Maarten A.I.

“…[Display omitted] •It is feasible to produce cereal-based food structures containing probiotics using 3D printing.•Printability of dough correlated to its…”
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Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient by Yang, Jack, Kornet, Remco, Diedericks, Claudine F., Yang, Qiuhuizi, Berton-Carabin, Claire C., Nikiforidis, Constantinos V., Venema, Paul, van der Linden, Erik, Sagis, Leonard M.C.

“…The transition from animal- to plant-derived dietary proteins is of global importance. Plant proteins are normally processed into extracts, and due to the type…”
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Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins by Xu, Xiaoqing, Qiao, Yu, Shi, Bo, Dia, Vermont P.

“…[Display omitted] •Enzymatic hydrolysis of legume proteins affected physicochemical properties.•Enzymatic hydrolysis of legume proteins modified their…”
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Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties by Mir, Nisar A., Riar, Charanjit S., Singh, Sukhcharn

“…[Display omitted] •Quinoa protein (QPIs) isolates were subjected to controlled heat-treatment.•Heat-treatment decreased particle size due to denaturation of…”
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Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system by Shi, Yameng, Zhang, Min, Bhandari, Bhesh

“…[Display omitted] •The starch-protein oleogel system was used as 3D printing material.•Effect of beeswax content on printing, thermal properties and…”
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Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention by Araiza-Calahorra, Andrea, Sarkar, Anwesha

“…[Display omitted] •Pickering emulsion was created using protein nanogel particles (WPN) of ˜80 nm size.•Encapsulation of curcumin (CUR) did not affect droplet…”
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Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications by de Castro, Ruann Janser Soares, Domingues, Maria Aliciane Fontenele, Ohara, André, Okuro, Paula Kiyomi, dos Santos, Jessika Gonçalves, Brexó, Ramon Peres, Sato, Hélia Harumi

“…Whey protein is a potential and versatile ingredient in the development of novel and natural component in food products. It can work as a texture modifier,…”
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Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates by Luo, Lan, Cheng, Lirong, Zhang, Ruijia, Yang, Zhi

“…The impact of high pressure homogenisation (HPH) on physico-chemical, microstructural, and rheological properties of quinoa protein isolate (QPI) suspensions…”
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Characterization of Aloe vera-banana starch composite films reinforced with curcumin-loaded starch nanoparticles by Nieto-Suaza, Leonardo, Acevedo-Guevara, Leonardo, Sánchez, Leidy T., Pinzón, Magda I., Villa, Cristian C.

“…[Display omitted] •Films made from starch, Aloe Vera and curcumin loaded starch nanoparticles were studied.•Inclusion of curcumin loaded starch nanoparticles…”
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pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels by Wijaya, Wahyu, Sun, Qing-Qing, Vermeir, Lien, Dewettinck, Koen, Patel, Ashok R., Van der Meeren, Paul

“…[Display omitted] •The properties and stability of HIPE-templated oleogels were controlled by pH and ratios of protein:polysaccharide mixture.•Microstructure…”
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Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer by Brito, Gabriela B., Peixoto, Vanessa O. Di Sarli, Martins, Matheus T., Rosário, Denes K.A., Ract, Juliana N., Conte-Júnior, Carlos A., Torres, Alexandre G., Castelo-Branco, Vanessa N.

“…In this study, we aimed to develop chitosan-based oleogels via crosslinking with vanillin using an emulsion-templated approach to allow the physical trapping…”
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Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine by Palla, Camila, Giacomozzi, Anabella, Genovese, Diego B., Carrín, María Elena

“…[Display omitted] •The effect of different processing conditions on oleogels properties was studied.•Ten selected responses: oil binding capacity, textural and…”
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Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing by Chantanuson, Ratchanon, Nagamine, Shinsuke, Kobayashi, Takashi, Nakagawa, Kyuya

“…The continued development and increasing demand of the fast-growing market for meat alternatives will provide sufficient possibilities for food scientists and…”
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Modulating process parameters to change physical properties of bigels for food applications by Fasolin, L.H., Martins, A.J., Cerqueira, M.A., Vicente, A.A.

“…[Display omitted] •Dispersed phase acted as an active filler, increasing the gel strength of bigels.•Organogelator at the interface could interact with water,…”
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Influence of structure complexity of phenolic compounds on their binding with maize starch by Chen, Nan, Gao, Hao-Xiang, He, Qiang, Yu, Zhi-Long, Zeng, Wei-Cai

“…The influence of structure complexity of phenolic compounds on their binding with maize starch was investigated. The computational results (including molecular…”
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Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions by Hu, Xiaoyan, Zhou, Hualu, McClements, David Julian

“…High-quality plant-based foods like meat and fish analogs should have physicochemical attributes, such as their look, feel, and taste, that mimic those of the…”
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Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages by Ferreira Ignácio Câmara, Ana Karoline, Midori Ozaki, Maristela, Santos, Mirian, Silva Vidal, Vitor André, Oliveira Ribeiro, Wanessa, de Souza Paglarini, Camila, Bernardinelli, Oigres Daniel, Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

“…[Display omitted] •Emulsion gels (EGs) with chia mucilage and olive oil for reducing fat and phosphate.•Chia mucilage-based emulsion gels provide stability to…”
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