How are the properties of biocomposite foams influenced by the substitution of cassava starch for its residual sources? (English)
- New search for: Engel, Juliana Both
- New search for: Luchese, Claudia Leites
- New search for: Tessaro, Isabel Cristina
- New search for: Engel, Juliana Both
- New search for: Luchese, Claudia Leites
- New search for: Tessaro, Isabel Cristina
In:
Food Hydrocolloids
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118
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2021
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ISSN:
- Article (Journal) / Electronic Resource
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Title:How are the properties of biocomposite foams influenced by the substitution of cassava starch for its residual sources?
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Contributors:Engel, Juliana Both ( author ) / Luchese, Claudia Leites ( author ) / Tessaro, Isabel Cristina ( author )
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Published in:Food Hydrocolloids ; 118
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2021-03-26
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 118
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Recent trends in oil structuring using hydrocolloidsBascuas, Santiago / Morell, Pere / Hernando, Isabel / Quiles, Amparo et al. | 2021
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Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-routeDaffner, Kilian / Ong, Lydia / Hanssen, Eric / Gras, Sally / Mills, Tom et al. | 2021
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Isolated pectin (apple) and fruit pulp (mango) impact gastric emptying, passage rate and short chain fatty acid (SCFA) production differently along the pig gastrointestinal tractLow, Dorrain Yanwen / Pluschke, Anton M. / Flanagan, Bernadine / Sonni, Francesca / Grant, Lucas J. / Williams, Barbara A. / Gidley, Michael J. et al. | 2021
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Nanoencapsulation of anthocyanin by an amphiphilic peptide for stability enhancementYao, Liang / Xu, Jiang / Zhang, Liwei / Liu, Lei / Zhang, Lei et al. | 2021
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Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven methodChen, Shuai / Ma, Yichao / Dai, Lei / Liao, Wenyan / Zhang, Liang / Liu, Jinfang / Gao, Yanxiang et al. | 2021
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Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersionsWu, Jianfeng / Chen, Simin / Wang, Teng / Li, Hao / Sedaghat Doost, Ali / Van Damme, Els J.M. / De Meulenaer, Bruno / Van der Meeren, Paul et al. | 2021
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Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsionsCheng, Fan / Ai, Yongfeng / Ghosh, Supratim et al. | 2021
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Tunable high internal phase emulsions stabilized by cross-linking/ electrostatic deposition of polysaccharides for delivery of hydrophobic bioactivesHuang, Meigui / Wang, Jin / Tan, Chen et al. | 2021
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Mapping the texture of plant protein blends for meat analoguesSchreuders, Floor K.G. / Sagis, Leonard M.C. / Bodnár, Igor / Erni, Philipp / Boom, Remko M. / van der Goot, Atze Jan et al. | 2021
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Structural changes in corn starch granules treated at different temperaturesWang, Bin / Gao, Wei / Kang, Xuemin / Dong, Yuqing / Liu, Pengfei / Yan, Shouxin / Yu, Bin / Guo, Li / Cui, Bo / Abd El-Aty, A.M. et al. | 2021
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The physical stability of plant-based drinks and the analysis methods thereofPatra, Tiffany / Rinnan, Åsmund / Olsen, Karsten et al. | 2021
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Modelling shear viscosity of soft plant cell suspensionsLeverrier, Cassandre / Almeida, Giana / Cuvelier, Gérard / Menut, Paul et al. | 2021
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Modification approaches of plant-based proteins to improve their techno-functionality and use in food productsNikbakht Nasrabadi, Maryam / Sedaghat Doost, Ali / Mezzenga, Raffaele et al. | 2021
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Recent advances in the encapsulation of bioactive ingredients using galactomannans-based as delivery systemsSantos, Monique Barreto / Garcia-Rojas, Edwin Elard et al. | 2021
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Early film formation in protein-stabilised emulsions: Insights from a microfluidic approachHinderink, Emma B.A. / de Ruiter, Jolet / de Leeuw, Jaap / Schroën, Karin / Sagis, Leonard M.C. / Berton-Carabin, Claire C. et al. | 2021
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Pectins from alternative sources and uses beyond sweets and jellies: An overviewReichembach, Luis Henrique / Lúcia de Oliveira Petkowicz, Carmen et al. | 2021
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Contents continued| 2021
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Graphical abstract TOC| 2021
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Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performanceChang, Cuihua / Su, Yujie / Gu, Luping / Li, Junhua / Yang, Yanjun et al. | 2020
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Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatinChen, Jiafeng / Guo, Jian / Yang, Xiaoquan / Nicolai, Taco et al. | 2021
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The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinksMocanu, Mariana / Rolin, Claus / Mohammadifar, Mohammad Amin / Mohammadi, Reza / Bahrami, Roya et al. | 2021
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Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matricesVentura-Cruz, Sagnite / Tecante, Alberto et al. | 2021
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Stress relaxation of particulate whey protein hydrogelsYang, Baoping / Chen, Xiao Dong / Mercadé-Prieto, Ruben et al. | 2021
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Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology studyLi, Peiyuan / Guo, Chuo / Li, Xiaofei / Yuan, Kai / Yang, Xudong / Guo, Yurong / Yang, Xi et al. | 2021
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Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powdersGaiani, Claire / Omar, Rana / El-Kirat-Chatel, Sofiane / Cvetkovska, Loubiana / Alexander, Marcela / Ray, Colin / Burgain, Jennifer / Francius, Grégory et al. | 2021
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Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurationsZhang, Xinyue / Zeng, Qi / Liu, Yuanyuan / Cai, Zhaoxia et al. | 2021
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Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varietiesZhao, Qizhu / Tian, Hao / Chen, Long / Zeng, Maomao / Qin, Fang / Wang, Zhaojun / He, Zhiyong / Chen, Jie et al. | 2021
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Acid/ethanol induced pectin gelling and its application in emulsion gelJiang, Wen-xin / Qi, Jun-ru / Liao, Jin-song / Yang, Xiao-quan et al. | 2021
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Pectins obtained by ultrasound from agroindustrial by-productsGerschenson, Lia Noemi / Fissore, Eliana Noemi / Rojas, Ana Maria / Idrovo Encalada, Alondra Mariela / Zukowski, Enzo Fernando / Higuera Coelho, Ricardo Alejandro et al. | 2021
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Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starchLiu, Chengmei / Zhang, Huibin / Chen, Ruiyun / Chen, Jun / Liu, Xinhong / Luo, Shunjing / Chen, Tingting et al. | 2021
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Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)Wang, Hui / Wang, Jun / Mujumdar, A.S. / Jin, Xinwen / Liu, Zi-Liang / Zhang, Yue / Xiao, Hong-Wei et al. | 2021
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pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshnessZhou, Xi / Yu, Xizhen / Xie, Fei / Fan, Yaqi / Xu, Xinglian / Qi, Jun / Xiong, Guoyuan / Gao, Xueling / Zhang, Feiyu et al. | 2021
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Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin filmsTavassoli, Milad / Sani, Mahmood Alizadeh / Khezerlou, Arezou / Ehsani, Ali / McClements, David Julian et al. | 2021
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Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregatesHu, Bing / Hu, Jing / Han, Lingyu / Cao, Jijuan / Nishinari, Katsuyoshi / Yang, Jixin / Fang, Yapeng / Li, Dongmei et al. | 2021
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Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentrationLiu, Jingbo / Chai, Jiale / Zhang, Ting / Yuan, Yixin / Saini, Ramesh Kumar / Xu, Menglei / Li, Shanle / Shang, Xiaomin et al. | 2021
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Advances on alginate use for spherification to encapsulate biomoleculesBennacef, Chanez / Desobry-Banon, Sylvie / Probst, Laurent / Desobry, Stéphane et al. | 2021
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In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerolsde Figueiredo Furtado, Guilherme / Ménard, Olivia / Yu, Xiaoxi / Ossemond, Jordane / Henry, Gwénaële / Jardin, Julien / Briard-Bion, Valérie / Deglaire, Amélie / Hubinger, Miriam Dupas / Dupont, Didier et al. | 2021
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Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gumLi, Yang / Li, Caiming / Ban, Xiaofeng / Cheng, Li / Hong, Yan / Gu, Zhengbiao / Li, Zhaofeng et al. | 2021
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Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starchesSindhu, Ritu / Devi, Amita / Khatkar, B.S. et al. | 2021
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Determination of Hg in xanthan gum by CV AAS after acid decomposition using reflux systemBonemann, Daisa Hakbart / de Souza, Alexander Ossanes / Pereira, Camila Corrêa / Oreste, Eliézer Quadro / Ribeiro, Anderson Schwingel / Vieira, Mariana Antunes et al. | 2021
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The effect of trehalose on the thermodynamic stability and emulsification of soybean 11S globulin in the molten globule statePengyu, Zhu / Yang, Yang / Ling, Zou / Jian, Gao / Bing, Wang / Xin, Bian / Dehui, Yu / Linlin, Liu / Congyu, Lin / Na, Zhang et al. | 2021
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Stability of acidified milk drinks induced by various polysaccharide stabilizers: A reviewGuo, Yalong / Wei, Yue / Cai, Zhixiang / Hou, Baochao / Zhang, Hongbin et al. | 2021
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Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatmentMa, Yongshuai / Zhang, Wenya / Pan, Yongjiang / Ali, Barkat / Xu, Dan / Xu, Xueming et al. | 2021
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Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gelsLi, Anqi / Guo, Chuo / Li, Xiaofei / Li, Peiyuan / Yang, Xi / Guo, Yurong et al. | 2021
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Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycininTian, Yan / Taha, Ahmed / Zhang, Peipei / Zhang, Zhen / Hu, Hao / Pan, Siyi et al. | 2021
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Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoidsLiu, Kang / Zha, Xue-Qiang / Li, Qiang-Ming / Pan, Li-Hua / Luo, Jian-Ping et al. | 2021
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Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal propertiesWitczak, M. / Chmielewska, A. / Ziobro, R. / Korus, J. / Juszczak, L. et al. | 2021
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Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin sourceGuo, Chuo / Li, Xiaofei / Gong, Tian / Yang, Xudong / Wang, Guoliang / Yang, Xi / Guo, Yurong et al. | 2021
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Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle productionSilva, P.M. / Prieto, C. / Lagarón, J.M. / Pastrana, L.M. / Coimbra, M.A. / Vicente, A.A. / Cerqueira, M.A. et al. | 2021
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Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of glutenMa, Yongshuai / Zhang, Huang / Xu, Dan / Jin, Yamei / Xu, Xueming et al. | 2021
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Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interfaceLin, Li / Xiong, Youling L. et al. | 2021
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Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extractRoy, Swarup / Rhim, Jong-Whan et al. | 2021
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Comprehensive physical visualisation of the chain conformation and solution property of carboxymethylated konjac glucomannan: Comparison of charged and uncharged polyelectrolytesLi, Ruiqi / Wu, Min / Guo, Yalong / Zhang, Hongbin et al. | 2021
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Heat-induced gelation of casein micellesNicolai, Taco / Chassenieux, Christophe et al. | 2021
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The influence of acid hydrolysis on physicochemical properties of starch-oleic acid mixtures and generation of radicalsKrólikowska, Karolina / Pietrzyk, Sławomir / Łabanowska, Maria / Kurdziel, Magdalena / Pająk, Paulina et al. | 2021
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Potential implications of food proteins-bile salts interactionsBellesi, Fernando A. / Pilosof, Ana M.R. et al. | 2021
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Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-productsPezeshk, Samaneh / Rezaei, Masoud / Hosseini, Hedayat / Abdollahi, Mehdi et al. | 2021
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Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering cellulose lengthsNi, Yang / Gu, Qianhui / Li, Jinwei / Fan, Liuping et al. | 2021
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Concentration-dependent changes in the reaction behavior of whey proteins: Diffusion-controlled or transition state-controlled reactions?Quevedo, Maria / Karbstein, Heike P. / Emin, M. Azad et al. | 2021
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Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in waterLi, Donghui / Zhang, Qian / Huang, Ling / Chen, Zhaohua / Zou, Chao / Ma, Yu / Cao, Min-Jie / Liu, Guang-Ming / Liu, Yixiang / Wang, Yanbo et al. | 2021
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Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A reviewGómez-Guillén, M. Carmen / Montero, M. Pilar et al. | 2021
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Surface properties of gluten deposited on cold plasma-activated glassNucia, Aleksandra / Tomczyńska-Mleko, Marta / Okoń, Sylwia / Kowalczyk, Krzysztof / Terpiłowski, Konrad / Pérez-Huertas, Salvador / Nishinari, Katsuyoshi / Nastaj, Maciej / Mleko, Stanisław et al. | 2021
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Sustainable polysaccharides from Malvaceae family: Structure and functionalityAlba, Katerina / Nguyen, Phuong T.M. / Kontogiorgos, Vassilis et al. | 2021
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Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reactionYeung, Yuen Kwan / Kang, Yu-Ra / So, Bo Ram / Jung, Sung Keun / Chang, Yoon Hyuk et al. | 2021
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Pectin - Plant protein systems and their applicationEinhorn-Stoll, Ulrike / Archut, Artwin / Eichhorn, Marina / Kastner, Hanna et al. | 2021
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Physicochemical properties of a ginkgo seed protein-pectin composite gelHe, Zhendong / Liu, Changqi / Zhao, Jing / Li, Weiwei / Wang, Yaosong et al. | 2021
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How are the properties of biocomposite foams influenced by the substitution of cassava starch for its residual sources?Engel, Juliana Both / Luchese, Claudia Leites / Tessaro, Isabel Cristina et al. | 2021
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Self-assembled micelles of dual-modified starch via hydroxypropylation and subsequent debranching with improved solubility and stability of curcuminZhi, Kangkang / Wang, Ruixia / Wei, Junqing / Shan, Zhongguo / Shi, Chao / Xia, Xiaodong et al. | 2021
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Editorial Board| 2021