Showing papers in "Food Hydrocolloids in 2013"

TL;DR: In this article, the effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W) and time (15 or 30 min) on functional and structural properties of reconstituted soy protein isolate (SPI) dispersions were examined.

TL;DR: In this paper, a detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and WPC, added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w).

TL;DR: In this paper, the authors compared the effectiveness of Q-Naturale® for forming and stabilizing emulsions with a synthetic surfactant (Tween 80) that is widely used in the food industry and examined the influence of homogenization pressure, number of passes, and emulsifier concentration on the particle size produced.

TL;DR: In this article, the authors investigated the potential interactions between chitosan and tea polyphenols in the films, and found that the incorporation of tea-polyphenols increased the antioxidant activity of the films.

TL;DR: An active film from silver carp skin gelatin incorporated with green tea extract (GTE) was developed in this paper, and the effects of GTE concentrations including 0.3 and 0.7% on the film properties were determined by measuring total polyphenolic content, antioxidant activity and physical properties.

TL;DR: The surface color of the resulting Agar/AgNPs films exhibited the characteristic plasmonic effect of the silver nanoparticles, and the characteristic properties of the composite films were greatly influenced by changing the concentration of AgNPs added as mentioned in this paper.

TL;DR: In this article, the authors compared the properties of bionan-based nanocomposites reinforced with different organic and inorganic nano-nodes in various loading contents (1, 3, and 5 wt).

TL;DR: In this article, the effect of ultrasonic treatment on starch structure was assessed on the basis of blue value (BV), A680/A545 ratio and λmax determinations.

TL;DR: In this article, the emulsifying properties of two partially purified legumin and vicilin (PL and PV) and protein isolate (PPI) from dry pea seeds at various pH values (3.0, 5.0 and 9.0) were investigated.

TL;DR: In this paper, the supramolecular structure of the A- and B-type granules of wheat starch was compared and the nanostructure and fractals were characterized by small angle X-ray scattering (SAXS).

TL;DR: In this article, the authors extracted acid soluble collagens (ASCs) from the skin and bone of Spanish mackerel (Scomberomorous niphonius).

TL;DR: In this article, the effect of hydrocolloids such as xanthan gum and hydroxypropylmethylcellulose (HPMC) on the wheat-free model systems was investigated.

TL;DR: In this paper, the preparation and characterization of biodegradable bilayer films from isolated soy protein (SPI) and poly (lactic acid) (PLA) were carried out in this work.

TL;DR: In this article, the properties of pullulan and carboxymethyl chitosan (CMCH) blended films were investigated using Fourier transform infrared spectroscopy and X-ray diffraction (XRD) measurements.

TL;DR: In this paper, high-intensity ultrasound (HUS) pre-treatments of soy protein isolate (SPI) changed the particle distribution and reduced particle size of SPI dispersions.

TL;DR: In this article, the influence of the AM/AP content on physicochemical and morphological properties of a range of starches (Maize, 23, 71, Potato, 2, 21, Wheat, 28, Barley, 25% AM content w/w of starch) was analyzed in terms of their chemical composition, water retention capacity, morphological characteristics, and pasting/thermal properties.

TL;DR: The impact of bran addition on the state of water and gluten secondary structure in gluten dough was studied using Fourier transform infrared spectroscopy to understand the underlying physical mechanism by which bran impacts dough properties as discussed by the authors.

TL;DR: In this article, the authors compared the properties of the film elaborated from this natural blend with the film produced from the banana starch only and found that the banana flour film was less mechanically resistant but more flexible than the potato starch film, while the former was slightly soluble in water, and its water vapor permeability was similar to that of the starch film.

TL;DR: Findings, obtained for the first time for chicken skin gelatin, show that it has high potential for application as an alternative to commercial gelatin.

TL;DR: In this article, the primary antioxidant property of gallic acid (GA) was introduced to chitosan molecule to improve the functionality of chitosa films by grafting it with GA.

TL;DR: It is demonstrated that CS/γ-PGA nanoparticles can be effective as a carrier for oral delivery of tea catechins with effective antioxidant activity and could transiently open the tight junctions between Caco-2 cells and thus increased the paracellular transport of teacatechins.

TL;DR: In this article, the effect of processing parameters (pressure and cycles) on the formation of microfluidized lemongrass oil-alginate nanoemulsions considering their average droplet size and size distribution, ζ-potential, viscosity and whiteness index was studied.

TL;DR: In this paper, the impact of polyphenol-rich aqueous extract from murta (Ugni molinae Turcz) leaves (PEML) was investigated.

TL;DR: In this paper, aqueous microfibrillated cellulose (MFC) suspensions were prepared by extraction of ground mangosteen ( Garcinia mangostana L.) rind with hot sodium hydroxide, bleaching with hydrogen peroxide, and subsequent shearing in a high pressure homogenizer.

TL;DR: In this article, active biodegradable films based on agar and agar-fish gelatin were developed by the incorporation of green tea aqueous extract to the film forming solution.

TL;DR: ZW3 exopolysaccharide (EPS) produced by Lactobacillus kefiranofaciens ZW3, isolated from Tibet Kefir, has been characterized in this article.

TL;DR: In this paper, the physicochemical properties of starches isolated from 11 sweet potato cultivars popularly used in Chinese starch industry were studied, and Pearson's correlation analysis showed that phosphorus content of the starches had substantial effect on their swelling power and solubility.

TL;DR: In this paper, the amount of chitin and subsequently chitosan obtained was ∼35% and 25% respectively of the dry weight of the prawn shells, respectively.

TL;DR: In this article, the authors evaluate the effect of enriching gluten-free bread mixes with concentrates or isolates of protein with different origins and evaluate their impact on the structure, properties and aging of the obtained loaves.

TL;DR: In this paper, the authors reported the rheological and microstructural properties of a kind of novel cold, gel-like soy protein isolate (SPI) emulsions obtained by means of microfluidization.