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Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’
10.1016/j.foodhyd.2018.02.047 2018-03-12 Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins a... |
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Hempseed meal protein isolates prepared by different isolation techniques. Part II. Gelation properties at different ionic strengths
10.1016/j.foodhyd.2018.03.022 2018-03-12 The effect of isolation technique and sodium chloride level (0, 50, 300 mM, at pH 7.0) on gelation of hemp protein isolates was investigated. The aqueous dispersions (30% w/w) prepared from micelle (salt extracted) protein isolate (HMI) behaved more as concen... |
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Functionality of spruce galactoglucomannans in oil-in-water emulsions
10.1016/j.foodhyd.2018.03.020 2018-03-12 Highlights • The emulsification and stabilization properties of polysaccharide fraction of spruce extract (galactoglucomannans, GGM) was studied. • GGM exhibited good to excellent emulsification and stabilization at five GGM to oil ratios. • About one-tenth o... |
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Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels
10.1016/j.foodhyd.2018.03.016 2018-03-10 In the present study whey protein aggregates prepared by a simple method, without the need of heating, through the crosslinking of whey protein in the presence of redox initiators (Ascorbic acid + H2O2) as building blocks of non-heated cold-set gels. As an in... |
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Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life
10.1016/j.foodhyd.2018.03.017 2018-03-10 This study evaluated the effect of protein hydrolysate (PH) and clove essential oil (CEO) on agar film properties and the shelf-life improvement of flounder fillets. Firstly, Argentine croaker muscle protein was alkali-solubilised and recovered to obtain a st... |
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Encapsulation and antioxidant activity of ascorbyl palmitate with normal and high amylose maize starch by spray drying
10.1016/j.foodhyd.2018.03.008 2018-03-09 Amylose-lipid complexes can be formed by interaction between amylose and lipid as ligands. This study determines the effects of ascorbyl palmitate (0, 15, 50, 100, and 200 mg/g starch) on the functional properties of maize starches (normal and high amylose ma... |
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Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan
10.1016/j.foodhyd.2018.03.018 2018-03-09 The effect of Na+, K+ and Ca2+ cations on the thermal stability and aggregation of kappa carrageenan double helices has been explored by differential scanning calorimetry (DSC). Previous studies have shown that kappa carrageenan helices bind K+ cations, but n... |
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Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation
10.1016/j.foodhyd.2018.03.019 2018-03-09 Despite its excellent nutritional properties, unlike other cereals oat displays poor baking properties and therefore is mainly processed in products like rolled oats or serves as raw material for the functional ingredient ß-glucan. During ß-glucan production,... |
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Physicochemical properties of alginate-based films: effect of ionic crosslinking and mannuronic and guluronic acid ratio
10.1016/j.foodhyd.2018.03.014 2018-03-09 The use of alginates as films in food applications has increased in the recent years due to their swelling capacity and overall functionality. This behaviour is a result of their capacity to crosslink with Ca2+ ion. Aiming to fully understand the effect of ca... |
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Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
10.1016/j.foodhyd.2018.03.015 2018-03-09 Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) (LFCA4). Control full fat cheese (CFFC) and control low fat cheese (CLFC) were us... |