Search Results - "Kasapis, S"

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods by Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F., Kasapis, S.

“…► Differently dried lentil protein powders had similar chemical but different physical properties. ► Spray-dried lentil protein powder had higher solubility in…”
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Interfacial and emulsifying properties of lentil protein isolate by Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F., Kasapis, S., Barrow, C.J.

“…► Lentil protein isolate (LPI) has interfacial behaviour similar to that of globular proteins. ► LPI lowers the dynamic interfacial tension at oil–water…”
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Physicochemical and functional characteristics of lentil starch by Joshi, M., Aldred, P., McKnight, S., Panozzo, J.F., Kasapis, S., Adhikari, R., Adhikari, B.

“…► Physicochemical and functional properties of lentil starch were compared to those of corn and potato starches. ► Amylose content of these starches followed:…”
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Influence of pH on mechanical relaxations in high solids LM-pectin preparations by Alba, K., Kasapis, S., Kontogiorgos, V.

“…•High pH values result in extended chain conformation and early vitrification.•WLF modeling confirmed the early vitrification at high pH values.•Spectral…”
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Evaluating water activity and glass transition concepts for food stability by Sablani, S.S., Kasapis, S., Rahman, M.S.

“…Water activity and glass transition temperature concepts were used to investigate the connection between the two distinct criteria of food stability. The data…”
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Composition characterisation and thermal transition of date pits powders by Rahman, M.S., Kasapis, S., Al-Kharusi, N.S.Z., Al-Marhubi, I.M., Khan, A.J.

“…Thermal analysis was conducted for roasted, unroasted and defatted date pits powder using differential scanning calorimetry (DSC) and modulated differential…”
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An in-vitro upper gut simulator for assessing continuous gas production: A proof-of-concept using milk digestion by Pillai, N., Berean, K.J., Brkljaca, R., Greve, L.J., Kasapis, S., Kalantar-zadeh, K.

“…[Display omitted] •An in-vitro digestion simulator for real-time gas monitoring of CO2, H2& pH was developed.•In-vitro digestion simulator results were…”
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Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute by Sharma, D., George, P., Button, P.D., May, B.K., Kasapis, S.

“…► We modelled the phase behaviour of high-solid gelatin/agarose/glucose syrup mixtures. ► Gelatin forms coherent gels with high levels of glucose syrup in the…”
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Sorption isotherms and the state diagram for evaluating stability criteria of abalone by Sablani, S.S., Kasapis, S., Rahman, M.S., Al-Jabri, A., Al-Habsi, N.

“…Water adsorption isotherms and the state diagram of abalone were developed to further investigate the connection between the two distinct criteria of food…”
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The use of Arrhenius and WLF kinetics to rationalise the rubber-to-glass transition in high sugar/κ-carrageenan systems by Kasapis, S

“…Small deformation dynamic oscillation was employed to characterise the structural properties of 0.5% κ-carrageenan gels in the presence of glucose syrup at…”
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Advanced topics in the application of the WLF/free volume theory to high sugar/biopolymer mixtures: a review by Kasapis, Stefan

“…The vitrification properties of mixtures of several biopolymers with sugars have been investigated in this laboratory using the technique of small deformation…”
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The elastic moduli of the microcrystalline cellulose–gelatin blends by Kasapis, S

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Isobaric and isothermal kinetics of gelatinization of waxy maize starch by Sablani, Shyam S., Kasapis, S., Al-Tarqe, Z.H., Al-Marhubi, I., Al-Khuseibi, M., Al-Khabori, Taha

“…Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starch solution at 25% solids were quantified using modulated…”
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Application of the synthetic polymer approach to the glass transition of fruit leathers by Torley, P.J., de Boer, J., Bhandari, B.R., Kasapis, S., Shrinivas, P., Jiang, B.

“…A commercial fruit leather was analysed in an effort to document the application of the synthetic polymer approach to its vitrification properties. Techniques…”
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Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels by Joshi, M., Aldred, P., Panozzo, J.F., Kasapis, S., Adhikari, B.

“…The rheological and structural changes in heat induced pastes and gels of lentil starch and lentil protein composites were investigated at various starch to…”
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WATER SORPTION ISOTHERMS AND GLASS TRANSITION PROPERTIES OF GELATIN by Sablani, S. S., Kasapis, S., Al-Rahbi, Y., Al-Mugheiry, M.

“…The water sorption isotherms of gelatin of different molecular weights (317,700, 228,900, and 197,400) were determined at 50°C using an isopiestic method. The…”
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CRITICAL ASSESSMENT OF THE APPLICATION OF THE WLF/FREE VOLUME THEORY TO THE STRUCTURAL PROPERTIES OF HIGH SOLIDS SYSTEMS: A REVIEW by Kasapis, Stefan

“…In the last ten years or so, attempts have been made to assess the structural properties of high solids foodstuffs using the WLF equation which has found a…”
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Influence of reduced-cholesterol yolk on the viscoelastic behaviour of concentrated O/W emulsions by Paraskevopoulou, A., Kiosseoglou, V., Alevisopoulos, S., Kasapis, S.

“…A stress-controlled Carri-Med rheometer was used to carry out dynamic oscillatory experiments within the linear viscoelastic region on mayonnaise emulsions…”
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Disentangling α from β mechanical relaxations in the rubber-to-glass transition of high-sugar–chitosan mixtures by Kasapis, Stefan, Desbrières, Jacques, Al-Marhoobi, Insaaf M, Rinaudo, Marguerite

“…The occurrence of molecular motions in addition to those of the glass-transition region (α mechanism) were investigated in chitosan and a branched derivative…”
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Viscoelasticity of Oxidised Starch and Low Methoxy Pectin in the Presence of Glucose Syrup by Kasapis, S.

“…The structural properties of mixtures with pectin, oxidised starch and glucose syrup were investigated using small deformation dynamic oscillation. The…”
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