Journal ArticleDOI
Viscosity of galactomannans during high temperature processing: influence of degradation and solubilisation
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TLDR
In this paper, the rheological properties of guar gum and locust bean gum (LBG) were measured using a rheometer equipped with a high pressure cell, which has allowed the viscosity to be assessed at temperatures above 100°C and as the polymer suspension is heated from 20 to 121°C.About:
This article is published in Food Hydrocolloids.The article was published on 1999-11-01. It has received 87 citations till now. The article focuses on the topics: Relative viscosity & Reduced viscosity.read more
Citations
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Journal ArticleDOI
Hydrocolloids as thickening and gelling agents in food: a critical review
TL;DR: The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.
Journal ArticleDOI
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study
Miguel A. Cerqueira,Bartolomeu W.S. Souza,Bartolomeu W.S. Souza,José A. Teixeira,António A. Vicente +4 more
TL;DR: In this article, the influence of glycerol and corn oil on physicochemical properties of polysaccharide-based films has been evaluated using Fourier transform infrared spectroscopy, differential scanning calorimetry and thermogravimetric analysis.
Journal ArticleDOI
Nanoencapsulation of food ingredients using carbohydrate based delivery systems
TL;DR: A review of the state of the art of carbohydrate-based delivery systems for utilization in the food, pharmaceutical and other industries can be found in this paper, where the authors provide an overview of different kinds of carbohydrates used to assemble delivery systems, including starch, cellulose, pectin, guar gum, chitosan, alginate, dextrin, cyclodextrins, new sources of native gums, and their combinations and chemically modified forms.
Journal ArticleDOI
Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment
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.
Journal ArticleDOI
Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production
Maria G. Carneiro-da-Cunha,Miguel A. Cerqueira,Bartolomeu W.S. Souza,José A. Teixeira,António A. Vicente +4 more
TL;DR: In this paper, the properties of polysaccharide multinanolayer solutions such as zeta potential (Zp) and mean hydrodynamic diameter (Z-average) were analyzed using a 2 3 full factorial design.
References
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Book
Gums and stabilisers for the food industry
TL;DR: Protein functional properties Milk proteins Gelatins - physicochemical properties, source dependence and applications Properties and applications of soy proteins Securing food proteins: From by-products to functional ingredient Protein-polysaccharide interactions: Phase behaviour and applications Modulating protein interaction on a molecular and micro-structural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan as mentioned in this paper.
Book ChapterDOI
Chemistry and Interactions of Seed Galactomannans
Iain C.M. Dea,Anthony Morrison +1 more
TL;DR: These interactions are important in many of the industrial applications of galactomannans, and a study of them may also help provide an understanding of the associations among polysaccharide chains, contributing to biological cohesion and texture.
Book
Rheology of Industrial Polysaccharides : Theory and Applications
Romano Lapasin,Sabrina Pricl +1 more
TL;DR: The Polysaccharides: Sources And Structures as mentioned in this paper, and Industrial Applications of Polysacchides. Rheology of polysaccharide systems and their applications in industrial applications.
Book
Thickening and Gelling Agents for Food
TL;DR: In this article, van Coillie et al. present a list of exudate gums: gums Arabic, Karaya and Tragacanth, and future developments: gellan gum.
Journal ArticleDOI
Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan
TL;DR: In this article, the intrinsic stiffness of the guar backbone was estimated by evaluating the "characteristic ratio" C∝, which is ∼ 12.6 and agrees well with results for carboxymethylcellulose, which has a similar, β-(1→4)-linked polymer backbone.