Food Hydrocolloids_文献综述【化源网】


Mechanical profiles and topographical properties of films made from alkaline extracted arabinoxylans from wheat bran, maize bran, or dried distillers grain 10.1016/j.foodhyd.2018.02.016 2018-02-15 Cereal processing byproducts including wheat (Triticum aestivum L.) bran, maize (Zea mays L.) bran, and dried distillers grain are currently utilized in animal feed, but they could be utilized in value-added products such as food packaging materials. This stu...
Citric acid-incorporated fish gelatin/chitosan composite films 10.1016/j.foodhyd.2018.02.018 2018-02-15 Transparent and colorless citric acid-incorporated fish gelatin/chitosan composite films were prepared in this work. The addition of citric acid into film forming formulations slowed down the swelling rate and swelling values of the films, which maintained th...
Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy 10.1016/j.foodhyd.2018.02.005 2018-02-14 Microencapsulates containing oleoresin of paprika (OP) and blends of soy protein isolate (SPI), maltodextrin (MD) and gum arabic (GA) as wall materials, were analysed to evaluate the components distribution developed during the encapsulation process. Encapsul...
Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases 10.1016/j.foodhyd.2018.02.012 2018-02-13 Emulsions containing unsaturated fatty acids (UFAs) have potential in the treatment of clinical malnutrition. However, the stability of UFAs is a major problem due to the presence of double bonds, which are susceptible to oxidation, leading to the loss of nut...
Development of cress seed mucilage/PVA nanofibers as a novel carrier for vitamin A delivery 10.1016/j.foodhyd.2018.02.008 2018-02-13 Nowadays carbohydrate nanofibers have distinct advantages in delivery of bioactive components because of their biocompatibility and large specific surface area. In this work encapsulation of vitamin A in different concentrations with cress seed mucilage/poly ...
Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels 10.1016/j.foodhyd.2018.02.022 2018-02-13 This study investigated the influence of mechanical and physicochemical properties of semi-solid model foods on the detection and temporal perception of texture contrast. Gel-based model foods consisting of two layers were used to systematically vary mechanic...
Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions 10.1016/j.foodhyd.2018.02.014 2018-02-12 In the present work, the influence of hydrophobicity of zein/tannic acid complex particles (ZTPs) on the rheological behavior of ZTP-stabilized emulsion gels is described. The hydrophobicity of the particles was controlled by the incorporation of different am...
Structural characterization of starches from Chinese jackfruit seeds (Artocarpus heterophyllus Lam) 10.1016/j.foodhyd.2018.02.015 2018-02-12 To investigate its molecular structure, starch was extracted from five jackfruit cultivars (M1, M5, M6, M11, and BD) and separated into amylose and amylopectin. The values for weight-average molar mass (Mw) and average radius of gyration (Rg) of the jackfruit...
Influence of bio-active terpenes on the characteristics and functional properties of egg yolk 10.1016/j.foodhyd.2018.02.009 2018-02-12 The objective of this study was to evaluate the effects of the natural safety high antimicrobial compounds on egg yolk protein structure and function. Three different concentrations have been evaluated from: trans-cinnamaldehyde, thymol, menthol or vanillin o...
Characterization and comparative study of starches from seven purple sweet potatoes 10.1016/j.foodhyd.2018.02.006 2018-02-09 Sweet potato starch has great edible and economic value and has been widely studied. Starches from different varieties have significantly different properties. Previous studies are focused on white, yellow and orange sweet potato. In this study, starches were...

Mechanical profiles and topographical properties of films made from alkaline extracted arabinoxylans from wheat bran, maize bran, or dried distillers grain

10.1016/j.foodhyd.2018.02.016

2018-02-15

Cereal processing byproducts including wheat (Triticum aestivum L.) bran, maize (Zea mays L.) bran, and dried distillers grain are currently utilized in animal feed, but they could be utilized in value-added products such as food packaging materials. This stu...

Citric acid-incorporated fish gelatin/chitosan composite films

10.1016/j.foodhyd.2018.02.018

2018-02-15

Transparent and colorless citric acid-incorporated fish gelatin/chitosan composite films were prepared in this work. The addition of citric acid into film forming formulations slowed down the swelling rate and swelling values of the films, which maintained th...

Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy

10.1016/j.foodhyd.2018.02.005

2018-02-14

Microencapsulates containing oleoresin of paprika (OP) and blends of soy protein isolate (SPI), maltodextrin (MD) and gum arabic (GA) as wall materials, were analysed to evaluate the components distribution developed during the encapsulation process. Encapsul...

Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases

10.1016/j.foodhyd.2018.02.012

2018-02-13

Emulsions containing unsaturated fatty acids (UFAs) have potential in the treatment of clinical malnutrition. However, the stability of UFAs is a major problem due to the presence of double bonds, which are susceptible to oxidation, leading to the loss of nut...

Development of cress seed mucilage/PVA nanofibers as a novel carrier for vitamin A delivery

10.1016/j.foodhyd.2018.02.008

2018-02-13

Nowadays carbohydrate nanofibers have distinct advantages in delivery of bioactive components because of their biocompatibility and large specific surface area. In this work encapsulation of vitamin A in different concentrations with cress seed mucilage/poly ...

Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels

10.1016/j.foodhyd.2018.02.022

2018-02-13

This study investigated the influence of mechanical and physicochemical properties of semi-solid model foods on the detection and temporal perception of texture contrast. Gel-based model foods consisting of two layers were used to systematically vary mechanic...

Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions

10.1016/j.foodhyd.2018.02.014

2018-02-12

In the present work, the influence of hydrophobicity of zein/tannic acid complex particles (ZTPs) on the rheological behavior of ZTP-stabilized emulsion gels is described. The hydrophobicity of the particles was controlled by the incorporation of different am...

Structural characterization of starches from Chinese jackfruit seeds (Artocarpus heterophyllus Lam)

10.1016/j.foodhyd.2018.02.015

2018-02-12

To investigate its molecular structure, starch was extracted from five jackfruit cultivars (M1, M5, M6, M11, and BD) and separated into amylose and amylopectin. The values for weight-average molar mass (Mw) and average radius of gyration (Rg) of the jackfruit...

Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

10.1016/j.foodhyd.2018.02.009

2018-02-12

The objective of this study was to evaluate the effects of the natural safety high antimicrobial compounds on egg yolk protein structure and function. Three different concentrations have been evaluated from: trans-cinnamaldehyde, thymol, menthol or vanillin o...

Characterization and comparative study of starches from seven purple sweet potatoes

10.1016/j.foodhyd.2018.02.006

2018-02-09

Sweet potato starch has great edible and economic value and has been widely studied. Starches from different varieties have significantly different properties. Previous studies are focused on white, yellow and orange sweet potato. In this study, starches were...