Food Hydrocolloids_文献综述【化源网】


Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch 10.1016/j.foodhyd.2018.03.002 2018-03-05 In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride (OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces, acting ...
Determination of the ‘apparent pKa’ of selected food hydrocolloids using ortho-toluidine blue 10.1016/j.foodhyd.2018.02.049 2018-03-03 Charged food hydrocolloids provide structure and texture in manufactured foods by their organization and electrostatic interactions with other species and small ions. These electrostatic interactions depend on their actual charge density which cannot be predi...
Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach 10.1016/j.foodhyd.2018.03.001 2018-03-03 A pseudo-ternary phase experimental approach was used to model the influence of the mixture components concentration on the nanoemulsions properties as ternary systems. For this, several types of essential oils (EO) were used as lipid phase, being oregano (OR...
Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin 10.1016/j.foodhyd.2018.02.037 2018-03-01 Clarification of the mechanism of protein-ligand interaction is important for the encapsulation of bioactive components. Trans-resveratrol is labile to convert to cis-isomer during fermentation and storage, but the cis-isomer interaction with proteins has not...
Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (Drinking Yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity 10.1016/j.foodhyd.2018.02.051 2018-02-28 Cocoa hull waste phenolic extract (CHWPE) was encapsulated by chitosan coated liposomes with 0.2% of concentration. Ayran (drinking yoghurt) system was employed as a vehicle for inclusion of phenolic loaded liposomes in dispersion and powder form. Antioxidant...
Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method 10.1016/j.foodhyd.2018.02.048 2018-02-28 The influence of pre-treatment method on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using three methods: (I) NaCl pre-treatment, (II) NaOH and ethanol pre-treatment an...
Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound 10.1016/j.foodhyd.2018.02.052 2018-02-28 In the present study, sunflower protein isolates were treated with high intensity ultrasound (HIUS) and evaluated for rheological and structural properties. Protein dispersions (10 %) were given treatment with bath ultrasound (40 kHz) and probe ultrasound (20...
Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties 10.1016/j.foodhyd.2018.02.043 2018-02-27 Acid-induced gelation of fractal aggregates with different sizes formed by preheating whey protein isolate solutions has been investigated in the protein concentration range 10–60 g/L as a function of the net protein charge density (α). Homogeneous gels could...
Fabrication and characterization of multilayered kafirin/gelatin film with one-way water barrier property 10.1016/j.foodhyd.2018.02.044 2018-02-26 A tri-layered film with blend kafirin/gelatin film as core layer, kafirin and gelatin films as skin layers was obtained by layer-by-layer solvent casting method. The surface and cross-section morphology, molecular interactions, mechanical properties, surface ...
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions 10.1016/j.foodhyd.2018.02.038 2018-02-24 Whipped creams (aerated emulsions) are a complex emulsion-foam system whose oil-stabilizing potential and aeration capacity are determined by the surface activity of proteins and small surfactants. In this study, the interaction between three low-molecular-we...

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

10.1016/j.foodhyd.2018.03.002

2018-03-05

In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride (OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces, acting ...

Determination of the ‘apparent pKa’ of selected food hydrocolloids using ortho-toluidine blue

10.1016/j.foodhyd.2018.02.049

2018-03-03

Charged food hydrocolloids provide structure and texture in manufactured foods by their organization and electrostatic interactions with other species and small ions. These electrostatic interactions depend on their actual charge density which cannot be predi...

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

10.1016/j.foodhyd.2018.03.001

2018-03-03

A pseudo-ternary phase experimental approach was used to model the influence of the mixture components concentration on the nanoemulsions properties as ternary systems. For this, several types of essential oils (EO) were used as lipid phase, being oregano (OR...

Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin

10.1016/j.foodhyd.2018.02.037

2018-03-01

Clarification of the mechanism of protein-ligand interaction is important for the encapsulation of bioactive components. Trans-resveratrol is labile to convert to cis-isomer during fermentation and storage, but the cis-isomer interaction with proteins has not...

Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (Drinking Yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity

10.1016/j.foodhyd.2018.02.051

2018-02-28

Cocoa hull waste phenolic extract (CHWPE) was encapsulated by chitosan coated liposomes with 0.2% of concentration. Ayran (drinking yoghurt) system was employed as a vehicle for inclusion of phenolic loaded liposomes in dispersion and powder form. Antioxidant...

Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method

10.1016/j.foodhyd.2018.02.048

2018-02-28

The influence of pre-treatment method on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using three methods: (I) NaCl pre-treatment, (II) NaOH and ethanol pre-treatment an...

Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound

10.1016/j.foodhyd.2018.02.052

2018-02-28

In the present study, sunflower protein isolates were treated with high intensity ultrasound (HIUS) and evaluated for rheological and structural properties. Protein dispersions (10 %) were given treatment with bath ultrasound (40 kHz) and probe ultrasound (20...

Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties

10.1016/j.foodhyd.2018.02.043

2018-02-27

Acid-induced gelation of fractal aggregates with different sizes formed by preheating whey protein isolate solutions has been investigated in the protein concentration range 10–60 g/L as a function of the net protein charge density (α). Homogeneous gels could...

Fabrication and characterization of multilayered kafirin/gelatin film with one-way water barrier property

10.1016/j.foodhyd.2018.02.044

2018-02-26

A tri-layered film with blend kafirin/gelatin film as core layer, kafirin and gelatin films as skin layers was obtained by layer-by-layer solvent casting method. The surface and cross-section morphology, molecular interactions, mechanical properties, surface ...

Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

10.1016/j.foodhyd.2018.02.038

2018-02-24

Whipped creams (aerated emulsions) are a complex emulsion-foam system whose oil-stabilizing potential and aeration capacity are determined by the surface activity of proteins and small surfactants. In this study, the interaction between three low-molecular-we...