Showing papers in "Food Hydrocolloids in 2006"

TL;DR: The influence of pH on the properties of β-Lactoglobulin (β-Lg) and their mixtures in aqueous solutions was studied at 30°C using isothermal titration calorimetry (ITC), dynamic light scattering, turbidity, ζ-potential and soluble protein measurements as discussed by the authors.

TL;DR: In this paper, the effects of protein type, protein modification and co-solutes on overrun, stability and yield stress were investigated for protein foams in meringue, nougat and angel food cake.

TL;DR: Gelatin was obtained from the skin of North Sea horse mackerel (Trachurus trachurus) using sodium hydrogen carbonate (0.125%), sodium hydroxide (0.,2%), sulphuric acid (0,2%), and citric acid ( 0.715%), followed by filtration, deionisation.

TL;DR: In this article, the authors reported that the addition of EDTA and soybean trypsin inhibitor into the film forming solution (FFS) of bigeye snapper skin gelatin totally inhibited and mostly retarded the degradation of gelatin components, respectively.

TL;DR: In this paper, the effects of guar and xanthan gums on pasting and rheological properties of native and anionic tapioca starches were studied by using a Rapid Visco-Analyzer (RVA), a differential scanning calorimeter (DSC), a scanning electron microscope (SEM), and a rheometer.

TL;DR: In this article, the morphology and functional properties of commercial native corn, potato and tapioca starches were evaluated with light and scanning electron microscopy, which revealed that these starches had unique granule characteristics.

TL;DR: In this paper, the influence of pH and pectin type on the stability and properties of sodium caseinate stabilized oil-in-water emulsions was assessed by measuring ζ-potential, particle size, microstructure, apparent viscosity, and creaming stability.

TL;DR: In this paper, the authors evaluated the physicochemical, morphological, thermal, and rheological properties of 19 rice cultivars using Pearson correlation analysis and found that the starch granules were polyhedral and irregular in shape.

TL;DR: In this article, β-glucan prepared from spent brewer's yeast was used as a fat replacer in mayonnaise, and the results showed good potential for spent brewer yeast β glucan to be used as an alternative to fat.

TL;DR: A brief overview of oil-in-water food emulsions and their properties, especially those that can lead to the creation of structures in foods, is given in this article, with emphasis on those important in chilled or frozen products, and whipped creams.

TL;DR: The influence of molecular weight on the ability of fish gelatin to form and stabilize oil-in-water emulsions was examined in this article, where low molecular weight fish gelatin (LMW-FG, ∼55 kDa) and high molecular weight Fish gelatin (HMW, 120kDa) were used to prepare 20-wt% corn oil in water emulsion, and optical microscopy showed that there was always a small population of large droplets present in the emulsion after homogenization and some oil destabilization.

TL;DR: In this paper, the effect of storage time and temperature on the solubility of milk protein concentrate (MPC85) was investigated using solubilities tests, gel electrophoresis and mass spectrometry.

TL;DR: In this article, the effects of water and glycerol as diluents on physical properties of glassy tapioca starch films were studied, and the presence of small amounts of glyceroline was able to exert classic antiplasticizing effects on possibly all tensile properties studied.

TL;DR: In this paper, the authors examine the tribology of thin films of structured and non-structured fluids between a hard and soft surface, when the film thickness is of a similar size to the microstructural elements.

TL;DR: Fish skin gelatin was extracted from the skin of bigeye snapper and brownstripe red snapper with yields of 6.5% and 9.4% on the basis of wet weight, suggesting the cross-linking of these components induced by MTGase.

TL;DR: In this article, a food grade W/O/W emulsion with high yield and stability using minimal concentrations of surfactants was developed using soybean oil, polyglycerol ester of polyricinoleic acid (PGPR) alone or in combination with sodium caseinate (NaCN) as emulsifier(s) for primary water-in-oil (W/O) emulsions and NaCN as the sole emulsifiers for secondary water-oil-water (W

TL;DR: In this article, the physicochemical, thermal, amylopectin structure and viscoelastic properties of maize starches were investigated for physicochemical and thermal properties of different maize types.

TL;DR: The effects of post-gelation phenomena are covered, demonstrating that it is of importance for the quality of food to realise that gels are metastable systems that continue to evolve after the initial gelation process has taken place.

TL;DR: In this paper, the authors extracted hydrocolloid from monoi leaves and precipitated with alcohol, which contained 49.7% anhydrouronic acid, and 4.24% methoxyl groups.

TL;DR: In this article, a number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts, including measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out rinse water, and of the friction between the food and the oral tissue.

TL;DR: In this paper, the effect of adding natural pigments, lutein and phycocyanin, to the water and oil phases, respectively, of oil-in-water pea protein-stabilized emulsions, beyond the desirable and expected development of a green colour, was studied.

TL;DR: In this article, the effect of alginate variables such as chemical composition and sequence and molecular weight on mechanical properties and network fine structure is discussed. But the main difference is that mannuronic acid blocks, although with less efficiency compared polyguluronate, also support alginic acid gel formation.

TL;DR: In this article, the influence of dietary fiber on the digestibility of emulsified lipids was investigated and it was shown that chitosan is able to bind to the droplet surfaces and pectin was able to promote droplet aggregation, which may decrease the access of digestive enzymes to the lipids, and therefore, decrease lipid digestion.

TL;DR: In this paper, the interaction of proline-rich proteins with flavan-3-ol monomers was studied using poly( l -proline) as a model and several parameters were varied: (i) the galloylation and trihydroxylation of the flavan 3-ols and (ii) the polyphenol/protein ratio.

TL;DR: In this article, the effect of hydrocolloid/surfactant ratio (H / S ) (0.11 − 0.75) and the hydrophilic/lipophilic balance of the mixture (HLB: 4.7, 6.0 and 8.0) was analyzed.

TL;DR: In this article, the effects of purified konjac glucomannan (PKG) on the gelatinisation and retrogradation properties of different starches was investigated by differential scanning calorimetry (DSC) and α-amylase digestion.

TL;DR: Amidation is found to enhance acid induced gelation without significantly modifying the sensitivity to Ca2+.

TL;DR: In this paper, the effect of viscosity on perceived flavour was investigated in savoury basil flavoured warm systems with intermediate viscosities (from 80 to 480mPa at 50 s−1).

TL;DR: Blatz et al. as discussed by the authors used a second-order polynomial equation to describe the data more accurately than the commonly used BST equation, providing an estimated parameter that allowed relative non-linear behavior to be reliably quantified.

TL;DR: Pectin was extracted from lime flavedo, albedo and pulp by employing microwave-assisted extraction (MAE) under pressure, and the optimal time of heating was 3 min this article.