Showing papers in "Food Hydrocolloids in 2008"

TL;DR: In this article, a review highlights re-coalescence of new droplets during high-energy emulsification along with some common and important emulsion techniques and different factors affecting emulsion droplet size.

TL;DR: In this article, the authors evaluated the characteristics of ferulic acid incorporated starch-chitosan blend films, which finds possible application as an edible film or coating, and found that the barrier properties of the blend films were improved considerably upon the incorporation of oxidized Ferulic acid.

TL;DR: In this paper, the effect of changing a number of unprecedented process parameters such as polymer concentration, solvent content, flow-rate, applied voltage, needle tip-to-collector distance and pH in order to control fiber size and end morphology was reported.

TL;DR: In this paper, the authors compared the emulsifying properties of sugar beet pectin (SBP), soybean soluble polysaccharide (SSPS), and gum arabic (GA) in O/W emulsions.

TL;DR: In this paper, the effects of high pressure (HP) treatment on physicochemical and functional properties of soy protein isolates (SPI) were investigated, including surface hydrophobicity, free sulfhydryl content, differential scanning calorimetry characteristics, protein solubility, emulsifying activities, and heat-induced gelling property.

TL;DR: In this paper, the authors extract locust bean gum (LBG) from whole seeds by two different dehulling pre-treatments: boiling water and acidic pre-treatment.

TL;DR: In this article, the authors compared the rheological properties of rice cake batter and quality characteristics of rice cakes prepared using different gums with or without an emulsifier blend.

TL;DR: In this paper, the impact of antimicrobial compounds on the water sorption, water vapor barrier properties and thermo-mechanical behavior of SC films was investigated, and their antimicrobial effectiveness against Listeria monocytogenes was studied as a function of the antimicrobial concentration.

TL;DR: The use of alginate- or gellan-based (0.5% w/v) coating formulations on fresh-cut papaya pieces was investigated in order to determine their ability to improve water vapor resistance (WVR), to affect gas exchange and to carry agents that help to maintain the overall quality of minimally processed fruit as mentioned in this paper.

TL;DR: In this article, the effect of addition of the anionic polysaccharide dextran sulfate (DS) on the properties of n -tetradecane-in-water emulsions containing sodium caseinate (CN) has been studied under different pH and ionic strength conditions.

TL;DR: In this paper, a possible use of β -glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated.

TL;DR: Antioxidative activity and properties of bigeye snapper and brownstripe red snapper skin gelatin-based films incorporated with BHT (butylated-hydroxy-toluene) or α-tocopherol were investigated as mentioned in this paper.

TL;DR: In this paper, the authors used pig's tongue to mimic the human tongue, which has the advantage of having surface characteristics similar to a human tongue and identified the importance of these characteristics for tribology measurements performed in relation to sensory perception.

TL;DR: In this article, several extraction conditions (HCl, or deionised water, or ammonium oxalate) were tested in order to isolate pectins from the peels of two mango varieties (Amelioree and Mango ) harvested in Cameroon.

TL;DR: In this paper, white sorghum starch was subjected to heat-moisture treatment (HMT) at moisture levels ranging from 18% to 27% and the treatments had a great impact on the physicochemical properties as studied with a rapid visco analyzer (RVA).

TL;DR: Sago (meteorxylon sagu ) starch was treated with 0.1% and 0.5% (sodium hydroxide, NaOH) for 0, 15, and 30 days at ambient temperature (30°C) as discussed by the authors.

TL;DR: In this article, the relation between sensitivity of emulsions for in-mouth coalescence and perception of fat-related attributes, such as creaminess as well as the relation with in vivo perceived and ex vivo measured friction was studied.

TL;DR: In this paper, a three-factor central composite design (CCD) was employed to determine the effect of Arabic gum content, xanthan gum content and orange oil content on the overall response.

TL;DR: In this article, the viscoelastic behavior of low-oil content food emulsions has been analyzed by means of the Burger model, based on the creep tests, and a procedure is proposed for calculating the contribution of the different elements of the model to the total compliance of each system.

TL;DR: In this article, the static and dynamic light scattering (DLS) measurements were done on sodium caseinate solutions as a function of the ionic strength, pH, and temperature.

TL;DR: In this paper, β-carotene-loaded nanodispersions containing poly(d,l-lactic acid) (PLA) and poly(D,l,lactic-co-glycolic acid), that are widely used as polymer carriers, were produced by solvent displacement method.

TL;DR: Gum kondagogu ( Cochlospermum gossypium) is a tree exudate gum is a plant growing naturally in the forests of India as discussed by the authors, which is yet to be commercially exploited.

TL;DR: The phase behavior of the frozen emulsion and hence the potential stresses can be calculated from the composition of the aqueous phase as mentioned in this paper, which can lead to the membrane separating the droplets rupturing and is responsible for the coalescence seen on thawing.

TL;DR: In this article, the secondary structures of 7S and 11S globulins from soybean proteins using aqueous buffer and reverse micelles extraction method for the first time were studied.

TL;DR: An optimised procedure is reported for extraction of pectin from pumpkin pulp, using an enzyme preparation from Aspergillus awamori, which has some pectinesterase activity and could allow degree of esterification (DE) to be manipulated by varying digestion time.

TL;DR: In this article, the authors used a central composite design of response surface methodology to optimize the collagen extraction in a Yellowfin tuna (Thunnus albacares ) dorsal skin obtained from tuna processing.

TL;DR: In this paper, the effects of hydrocolloids and freezing rates on the stability of tapioca gels were analyzed using a freeze-thaw cycle (FTC) treatment.

TL;DR: The physicochemical and gelling properties of kefiran, a water-soluble glucogalactan with probed health-promoting properties, were investigated in this paper.

TL;DR: In this article, the authors examined the mechanical and water vapor barrier properties of the starch/decolorized hsian-tsao leaf gum (dHG) films as a function of dHG and glycerol concentration.

TL;DR: In this paper, the structural and functional properties of two types of hybrid carrageenans, i.e., κ / ι -carrageenans and ν/ ι-carrages, were discussed.