Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique (English)
- New search for: Ergin, Firuze
- New search for: Atamer, Zeynep
- New search for: Comak Göcer, Emine Mine
- New search for: Demir, Muammer
- New search for: Hinrichs, Jörg
- New search for: Kucukcetin, Ahmet
- New search for: Ergin, Firuze
- New search for: Atamer, Zeynep
- New search for: Comak Göcer, Emine Mine
- New search for: Demir, Muammer
- New search for: Hinrichs, Jörg
- New search for: Kucukcetin, Ahmet
In:
Food Hydrocolloids
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113
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2020
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique
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Contributors:Ergin, Firuze ( author ) / Atamer, Zeynep ( author ) / Comak Göcer, Emine Mine ( author ) / Demir, Muammer ( author ) / Hinrichs, Jörg ( author ) / Kucukcetin, Ahmet ( author )
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Published in:Food Hydrocolloids ; 113
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2020-10-31
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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 113
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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Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPIWu, Shaozong / Lin, Duanquan / Fitzpatrick, John / Cronin, Kevin / Miao, Song et al. | 2020
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A natural, cellulose-based microgel for water-in-oil emulsionsLefroy, Katherine S. / Murray, Brent S. / Ries, Michael E. / Curwen, Thomas D. et al. | 2020
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Interest of black carob extract for the development of active biopolymer films for cheese preservationPérez, María Jorgelina / Moreno, María Alejandra / Martínez-Abad, Antonio / Cattaneo, Florencia / Zampini, Catiana / Isla, María Inés / López-Rubio, Amparo / Fabra, María José et al. | 2020
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Removing surface proteins promote the retrogradation of wheat starchTao, Han / Lu, Fan / Zhu, Xue-Feng / Xu, Gao-Xin / Xie, He-Qiang / Xu, Xue-Ming / Wang, Hui-Li et al. | 2020
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Nanoencapsulation of food bioactives in supramolecular assemblies based on cyclodextrins and surfactantKashapov, Ruslan / Lykova, Anastasiya / Kashapova, Nadezda / Ziganshina, Albina / Sergeeva, Tatiana / Sapunova, Anastasiia / Voloshina, Alexandra / Zakharova, Lucia et al. | 2020
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Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particlesKhan, Muhammad Aslam / Chen, Lingyun / Liang, Li et al. | 2020
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Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perceptionFan, Nengneng / Shewan, Heather M. / Smyth, Heather E. / Yakubov, Gleb E. / Stokes, Jason R. et al. | 2020
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Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual roleZhan, Fuchao / Li, Jing / Youssef, Mahmoud / Li, Bin et al. | 2020
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Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatmentGuo, Chaofan / Zhang, Min / Devahastin, Sakamon et al. | 2020
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoringLi, Hao / Wu, Jianfeng / Doost, Ali Sedaghat / Su, Jiaqi / Van der Meeren, Paul et al. | 2020
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Exploring interactions between pectins and procyanidins: Structure-function relationshipsLiu, Xuwei / Renard, Catherine M.G.C. / Rolland-Sabaté, Agnès / Le Bourvellec, Carine et al. | 2020
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Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)Cai, Yongjian / Huang, Lihua / Chen, Bifen / Su, Jiaqi / Zhao, Xiujie / Zhao, Mouming / Zhao, Qiangzhong / Van der Meeren, Paul et al. | 2020
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Friction measurements of model saliva-wine solutions between polydimethylsiloxane surfacesEdmonds, Ryan S. / Finney, Tanner J. / Bull, Michael R. / Watrelot, Aude A. / Kuhl, Tonya L. et al. | 2020
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Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheatingWan, Yangling / Li, Yue / Guo, Shuntang et al. | 2020
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Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starchZhou, Ya-li / Cui, Li-hua / You, Xin-yong / Jiang, Zhi-hui / Qu, Wen-hao / Liu, Pan-deng / Ma, Dong-yu / Cui, Ying-ying et al. | 2020
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In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structureLin, Quanquan / Liang, Rong / Zhong, Fang / Ye, Aiqian / Singh, Harjinder et al. | 2020
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Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagiaPematilleke, Nelum / Kaur, Mandeep / Rai Wai, Carleen Tse / Adhikari, Benu / Torley, Peter J. et al. | 2020
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Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flourZhang, Huang / Wu, Fengfeng / Xu, Dan / Xu, Xueming et al. | 2020
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Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented productLevy, Rachel / Okun, Zoya / Davidovich-Pinhas, Maya / Shpigelman, Avi et al. | 2020
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The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogelsZhong, Yejun / Zhao, Jincheng / Dai, Taotao / McClements, David Julian / Liu, Chengmei et al. | 2020
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Understanding the relationship between rheological characteristics of pulsed electric fields treated chitosan-zein-poly(vinyl alcohol)-polyethylene glycol composite dispersions and the structure-function of their resulting thin-filmsGiteru, Stephen G. / Ali, Azam / Oey, Indrawati et al. | 2020
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Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heatingLee, Eui Chan / Lee, Jihyun / Chung, Hyun-Jung / Park, Eun Young et al. | 2020
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Immobilization of lysozyme on layer-by-layer self-assembled electrospun films: Characterization and antibacterial activity in milkWang, Peng / Zhang, Cen / Zou, Yucheng / Li, Yang / Zhang, Hui et al. | 2020
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Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginateYan, Jun / Liang, Xiuping / Ma, Cuicui / McClements, David Julian / Liu, Xuebo / Liu, Fuguo et al. | 2020
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Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalitiesFang, Huicheng / Li, Jiaoyong / Huo, Tianyou / Niu, Yuge / Yu, Liangli et al. | 2020
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The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibilityMa, Guanqun / Tang, Chenyu / Sun, Xiangjun / Zhang, Jianhua et al. | 2020
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Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printingTian, Han / Wang, Kai / Lan, Haibo / Wang, Yao / Hu, Zhuoyan / Zhao, Lei et al. | 2020
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Surface activity of ultrahigh methoxylated pectin of different sizeHua, Xiao / Liu, Jinran / Guan, Shuyi / Tan, Jing / Wang, Mingming / Yang, Ruijin et al. | 2020
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Revisiting neutron scattering data from deuterated milkSmith, Gregory N. et al. | 2020
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Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printingNöbel, Stefan / Seifert, Benjamin / Daffner, Kilian / Schäfer, Johannes / Hinrichs, Jörg et al. | 2020
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Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle techniqueErgin, Firuze / Atamer, Zeynep / Comak Göcer, Emine Mine / Demir, Muammer / Hinrichs, Jörg / Kucukcetin, Ahmet et al. | 2020
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Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyllCao, Jiarui / Li, Fangwei / Li, Yuanyuan / Chen, Hongpu / Liao, Xiaojun / Zhang, Yan et al. | 2020
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Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514Wang, Anyi / Lin, Jun / Zhong, Qixin et al. | 2020
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The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate moleculesLin, Duanquan / Kelly, Alan L. / Miao, Song et al. | 2020
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Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contentsDun, Huiyu / Liang, Hongshan / Li, Shanshan / Li, Bin / Geng, Fang et al. | 2020
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Graphical abstract TOC| 2021
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Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsionsTang, Yan Ran / Ghosh, Supratim et al. | 2020
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The development and characterization of novel in-situ bigel formulationSamui, Tias / Goldenisky, Daniel / Rosen-Kligvasser, Jasmine / Davidovich-Pinhas, Maya et al. | 2020
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The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylaseGuo, Li / Zhu, Yu / Li, Jiahao / Gui, Yifan / Tao, Haiteng / Zou, Feixue / Liu, Pengfei / Janaswamy, Srinivas / Cui, Bo et al. | 2020
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Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatmentsWang, Lechuan / Liang, Xun / Chen, Yang / Ding, Baomiao / Sun, Weiqing / Li, Zhenshun / Luo, Yangchao et al. | 2020
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Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexesCheng, Ce / Wu, Zhihua / Wang, Yi / Chen, Jun / Zhong, Yejun / Liang, Ruihong / Peng, Shengfeng / McClements, David Julian / Liu, Wei et al. | 2020
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Tunable mixed micellization of β-casein in the presence of κ-caseinWijaya, Wahyu / Khan, Sanaullah / Madsen, Mikkel / Møller, Marie Sofie / Maria Rovers, Tijs Albert / Jæger, Tanja Christine / Ipsen, Richard / Westh, Peter / Svensson, Birte et al. | 2020
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Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural featuresVela, Antonio J. / Villanueva, Marina / Solaesa, Ángela García / Ronda, Felicidad et al. | 2020
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Effect of salt addition on iota-carrageenan solution propertiesElfaruk, Mohamed Salem / Wen, Chengrong / Chi, Chengdeng / Li, Xiaoxi / Janaswamy, Srinivas et al. | 2020
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The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gelShang, Longchen / Wu, Cenlin / Wang, Shishuai / Wei, Xianling / Li, Bin / Li, Jing et al. | 2020
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Fractionation, physicochemical and structural characterization of polysaccharides from barley water-soluble fiberWang, Yu-Xiao / Li, Lin-Yan / Zhang, Ting / Wang, Jun-Qiao / Huang, Xiao-Jun / Hu, Jie-Lun / Yin, Jun-Yi / Nie, Shao-Ping et al. | 2020
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Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsulesChen, Xiaodong / Liang, Rong / Zhong, Fang / Ma, Jianguo / John, Nsor-Atindana / Goff, H. Douglas / Yokoyama, Wallace H. et al. | 2019
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Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the worldJhan, Faiza / Gani, Adil / Shah, Asima / Ashwar, Bilal Ahmad / Bhat, Naseer Ahmad / Ganaie, Tariq Ahmad et al. | 2020
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Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsionsZhao, Qiaoli / Wang, Lifeng / Hong, Xin / Liu, Yuanfa / Li, Jinwei et al. | 2020
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Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized stateXu, Baoguo / Ren, Aiqing / Chen, Jianan / Li, Hongyan / Wei, Benxi / Wang, Jing / Azam, S.M. Roknul / Bhandari, Bhesh / Zhou, Cunshan / Ma, Haile et al. | 2020
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Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectinChen, Ting-Ting / Zhang, Zhi-Hong / Wang, Zi-Wei / Chen, Zhi-Ling / Ma, Haile / Yan, Jing-Kun et al. | 2020
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Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheeseSharifi, Sohrab / Rezazad-Bari, Mahmoud / Alizadeh, Mohammad / Almasi, Hadi / Amiri, Saber et al. | 2020
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Contents continued| 2021
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Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gelYan, Bing / Davachi, Seyed Mohammad / Ravanfar, Raheleh / Dadmohammadi, Younas / Deisenroth, Ted W. / Pho, Toan Van / Odorisio, Paul A. / Darji, Rupa Hiremath / Abbaspourrad, Alireza et al. | 2020
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Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volumeDe Bondt, Yamina / Hermans, Wisse / Moldenaers, Paula / Courtin, Christophe M. et al. | 2020
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Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitinLv, Shanshan / Zhou, Hualu / Bai, Long / Rojas, Orlando J. / McClements, David Julian et al. | 2020
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Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okaraTang, Zhongyue / Fan, Jin / Zhang, Zhizhu / Zhang, Wei / Yang, Jintao / Liu, Lu / Yang, Zhengbin / Zeng, Xuefeng et al. | 2020
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Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexationMichaux, M. / Salinas, N. / Miras, J. / Vílchez, S. / González-Azón, C. / Esquena, J. et al. | 2020
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Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimesPancerz, Michał / Kruk, Joanna / Łukasiewicz, Marcin / Witek, Magdalena / Kucharek, Mateusz / Jaschik, Jolanta / Ptaszek, Anna et al. | 2020
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Aggregation behavior of solubilized meat - Potato protein mixturesEbert, Sandra / Kaplan, Seyma / Brettschneider, Kim / Terjung, Nino / Gibis, Monika / Weiss, Jochen et al. | 2020
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Electrostatic interactions regulate the physical properties of gelatin-cellulose nanocrystals nanocomposite films intended for biodegradable packagingLeite, Liliane S.F. / Moreira, Francys K.V. / Mattoso, Luiz H.C. / Bras, Julien et al. | 2020
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Effect of gelatin bloom values on the physicochemical properties of starch/gelatin–beeswax composite films fabricated by extrusion blowingCheng, Yue / Wang, Wentao / Zhang, Rui / Zhai, Xiaosong / Hou, Hanxue et al. | 2020
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Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and deliveryYi, Jiang / Gan, Chao / Wen, Zhen / Fan, Yuting / Wu, Xuli et al. | 2020
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Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical propertiesAloui, Hajer / Deshmukh, Aarti R. / Khomlaem, Chanin / Kim, Beom Soo et al. | 2020
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Improving bacterial cellulose films by ex-situ and in-situ modifications: A reviewCazón, Patricia / Vázquez, Manuel et al. | 2020
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Preparation, characterization, and application of high-whiteness agar bleached with hydrogen peroxideAn, Ding / Xiao, Qiong / Zhang, Cong / Cai, Menghao / Zhang, Yonghui / Weng, Huifen / Chen, Fuquan / Xiao, Anfeng et al. | 2020
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The concentration-modified physicochemical surface properties of sodium carbonate-soluble pectin from pears (Pyrus communis L.)Cieśla, Jolanta / Koczańska, Magdalena / Pieczywek, Piotr / Cybulska, Justyna / Zdunek, Artur et al. | 2020
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Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsionTessaro, Larissa / Luciano, Carla Giovana / Quinta Barbosa Bittante, Ana Mônica / Lourenço, Rodrigo Vinícius / Martelli-Tosi, Milena / José do Amaral Sobral, Paulo et al. | 2020
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Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approachAhmed, Jasim et al. | 2020
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Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice branWu, Na-Na / Qiao, Cong-Cong / Tian, Xiao-Hong / Tan, Bin / Fang, Yong et al. | 2020
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Effect of sophorolipid on the curcumin-loaded ternary composite nanoparticles self-assembled from zein and chondroitin sulfateYuan, Yongkai / Ma, Mengjie / Zhang, Shuaizhong / Liu, Chengzhen / Chen, Peng / Li, Hao / Wang, Dongfeng / Xu, Ying et al. | 2020
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Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped creamZeng, Di / Cai, Yongjian / Liu, Tongxun / Huang, Lihua / Liu, Pingli / Zhao, Mouming / Zhao, Qiangzhong et al. | 2020
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Editorial Board| 2021
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Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pHZhang, Xiaoying / Qi, Baokun / Xie, Fengying / Hu, Miao / Sun, Yufan / Han, Lu / Li, Liang / Zhang, Shuang / Li, Yang et al. | 2020
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Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationshipsShi, Feifei / Tian, Xuejian / McClements, David Julian / Chang, Yaoguang / Shen, Jingjing / Xue, Changhu et al. | 2020
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A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gelKaveh, Zahra / Azadmard-Damirchi, Sodeif / Yousefi, Gholamhossein / Hashem Hosseini, Seyed Mohammad et al. | 2020
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Physicochemical properties and microstructure of Chinese yam (Dioscorea opposita Thunb.) flourZou, Jian / Xu, Meijuan / Zou, Yifan / Yang, Bao et al. | 2020
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Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probioticsYan, Wenjia / Jia, Xin / Zhang, Qipeng / Chen, Haitao / Zhu, Qiaomei / Yin, Lijun et al. | 2020
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Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for luteinCortes Morales, Edgar Alan / Sedaghat Doost, Ali / Velazquez, Gonzalo / Van der Meeren, Paul et al. | 2020
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An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted releaseQin, Xin-Sheng / Luo, Zhi-Gang / Li, Xiao-Lin et al. | 2020
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Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolateTavares, Loleny / Souza, Hiléia K.S. / Gonçalves, Maria Pilar / Rocha, Cristina M.R. et al. | 2020
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A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidificationAljewicz, Marek / Mulet-Cabero, Ana-Isabel / Wilde, Peter J. et al. | 2020
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Bacterial cellulose as a biodegradable food packaging material: A reviewCazón, Patricia / Vázquez, Manuel et al. | 2020
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Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharideCui, Leqi / Kimmel, Jennifer / Zhou, Leon / Chen, Bingcan / Rao, Jiajia et al. | 2020
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Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturationFerguson, Kyle / da Cruz, Maria A. / Ferrarezi, Rhuanito / Dorado, Christina / Bai, Jinhe / Cameron, Randall G. et al. | 2020
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Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoaTeng, Cong / Qin, Peiyou / Shi, Zhenxing / Zhang, Weiyi / Yang, Xiushi / Yao, Yang / Ren, Guixing et al. | 2020
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Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structuresCharpashlo, Esmaeel / Ghorani, Behrouz / Mohebbi, Mohebbat et al. | 2020
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Mechanistic insights into the role of starch multi-level structures in functional properties of high-amylose rice cultivarsLiu, Zhen-Dong / Wang, Junyan / Li, Liang / Wu, Peng et al. | 2020
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Effect of sucrose on phase and flow behavior of protein-polysaccharide mixturesSadeghi, Farzad / Kadkhodaee, Rassoul / Emadzadeh, Bahareh / Nishinari, Katsuyoshi et al. | 2020
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Study on the structure and formation mechanism of 15S globulin of soybeansNi, Kang / Gao, Yating / Ye, Xiaodong et al. | 2020
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A green strategy for maintaining intelligent response and improving antioxidant properties of κ-carrageenan-based film via cork bark extractive additionZhang, Cijian / Sun, Guohou / Li, Jian / Wang, Lijuan et al. | 2020
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Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heatingThu Dao, Thi Anh / Webb, Hayden K. / Malherbe, François et al. | 2020
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Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexesSantos, Fernanda G. / Aguiar, Etiene V. / Rosell, Cristina M. / Capriles, Vanessa D. et al. | 2020
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Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal studyZhou, Hualu / Dai, Taotao / Liu, Jinning / Tan, Yubing / Bai, Long / Rojas, Orlando J. / McClements, David Julian et al. | 2020
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Thermoprocessed starch-polyester bilayer films as affected by the addition of gellan or xanthan gumHernández-García, Eva / Vargas, Maria / Chiralt, Amparo et al. | 2020
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Studying the interaction mechanism between bovine serum albumin and lutein dipalmitate: Multi-spectroscopic and molecular docking techniquesQi, Xin / Xu, Duoxia / Zhu, Jinjin / Wang, Shaojia / Peng, Jingwei / Gao, Wei / Cao, Yanping et al. | 2020
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Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionalityGamonpilas, C. / Buathongjan, C. / Sangwan, W. / Rattanaprasert, M. / Weizman, K.C. / Klomtun, M. / Phonsatta, N. / Methacanon, P. et al. | 2020
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Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolateKristensen, H.T. / Denon, Q. / Tavernier, I. / Gregersen, S.B. / Hammershøj, M. / Van der Meeren, P. / Dewettinck, K. / Dalsgaard, T.K. et al. | 2020
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Changes in carbohydrate quality of high-pressure treated aqueous aquafabaAlsalman, Fatemah B. / Ramaswamy, Hosahalli S. et al. | 2020
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Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratioLan, Yang / Ohm, Jae-Bom / Chen, Bingcan / Rao, Jiajia et al. | 2020
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Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applicationsHaghighi, Hossein / Gullo, Maria / La China, Salvatore / Pfeifer, Frank / Siesler, Heinz Wilhelm / Licciardello, Fabio / Pulvirenti, Andrea et al. | 2020
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Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteinsOmura, Michele Harumi / de Oliveira, Ana Paula Hanke / Soares, Lucas de Souza / Coimbra, Jane Sélia dos Reis / de Barros, Frederico Augusto Ribeiro / Vidigal, Márcia Cristina Teixeira Ribeiro / Baracat-Pereira, Maria Cristina / de Oliveira, Eduardo Basílio et al. | 2020
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Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interfaceHan, Zongyuan / Xu, Shuaiqiang / Sun, Jingxin / Yue, Xiqing / Wu, Zhaoxia / Shao, Jun-Hua et al. | 2020
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Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studiesTheerawitayaart, Wipawee / Prodpran, Thummanoon / Benjakul, Soottawat / Nilsuwan, Krisana / de la Caba, Koro et al. | 2020
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Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectinQi, Phoebe X. / Chau, Hoa K. / Hotchkiss, Arland T. Jr. et al. | 2020
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Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starchXu, Hanbin / Zhou, Jiaping / Yu, Jinglin / Wang, Shuo / Wang, Shujun et al. | 2020
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Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsionsZhang, Shao Bing / Yan, Dong Qiong / Jiang, Yu Shan / Ding, Chang He et al. | 2020
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Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysisDing, Yue / Chen, Lin / Shi, Yugang / Akhtar, Mahmood / Chen, Jianshe / Ettelaie, Rammile et al. | 2020
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Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interfaceCai, Yongjian / Huang, Lihua / Tao, Xia / Su, Jiaqi / Chen, Bifen / Zhou, Feibai / Zhao, Mouming / Zhao, Qiangzhong / Van der Meeren, Paul et al. | 2020
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Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolateHellebois, Thierry / Gaiani, Claire / Planchon, Sébastien / Renaut, Jenny / Soukoulis, Christos et al. | 2020
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Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeadsFathordoobady, Farahnaz / Jarzębski, Maciej / Pratap-Singh, Anubhav / Guo, Yigong / Abd-Manap, Yazid et al. | 2020
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Preparation of high thermal stability gelatin emulsion and its application in 3D printingDu, Jie / Dai, Hongjie / Wang, Hongxia / Yu, Yong / Zhu, Hankun / Fu, Yu / Ma, Liang / Peng, Lin / Li, Lin / Wang, Qiang et al. | 2020
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Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrationsYang, Qin / Wang, Ya-Ru / Li-Sha, Yi-Jing / Chen, Han-Qing et al. | 2020
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Effects of hydrocolloids, acids and nutrients on gelatin network in gummiesGe, Haiyan / Wu, Yan / Woshnak, Lana L. / Mitmesser, Susan Hazels et al. | 2020
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Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effectPeng, Lin / Wang, Hongxia / Dai, Hongjie / Fu, Yu / Ma, Liang / Zhu, Hankun / Yu, Yong / Li, Lin / Wang, Qiang / Zhang, Yuhao et al. | 2020
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The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gelsGravelle, Andrew J. / Nicholson, Reed A. / Barbut, Shai / Marangoni, Alejandro G. et al. | 2020
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Progress in tailoring starch intrinsic structures to improve its nutritional valueChi, Chengdeng / Li, Xiaoxi / Zhang, Yiping / Chen, Ling / Li, Lin / Miao, Song et al. | 2020
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Methodology to predict the time-dependent storage modulus of starch suspensions during heatingLi, Jinsha / Desam, Gnana Prasuna / Narsimhan, Vivek / Narsimhan, Ganesan et al. | 2020
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Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degreeDing, Li / Xie, Zhuqing / Fu, Xiong / Wang, Zhigang / Huang, Qiang / Zhang, Bin et al. | 2020
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Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)Roman, Laura / Guo, Mengmeng / Terekhov, Anton / Grossutti, Michael / Vidal, Natalia P. / Reuhs, Bradley L. / Martinez, Mario M. et al. | 2020
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Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticlesMo, Xiepeng / Peng, Xinling / Liang, Xianrui / Fang, Sheng / Xie, Hujun / Chen, Jie / Meng, Yuecheng et al. | 2020
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Encapsulating tributyrin during enzymatic cyclodextrin synthesis improves the solubility and bioavailability of tributyrinLi, Caiming / Li, Zexi / Liu, Tonghui / Gu, Zhengbiao / Ban, Xiaofeng / Tang, Xiaoshu / Hong, Yan / Cheng, Li / Li, Zhaofeng et al. | 2020
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Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray dryingEncina, Cristian / Giménez, Begoña / Márquez-Ruiz, Gloria / Holgado, Francisca / Vergara, Cristina / Romero-Hasler, Patricio / Soto-Bustamante, Eduardo / Robert, Paz et al. | 2020
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In vitro fermentation of legume cells and components: Effects of cell encapsulation and starch/protein interactionsBhattarai, Rewati R. / Dhital, Sushil / Williams, Barbara A. / Yang, Hong Jian / Mikkelsen, Deirdre / Flanagan, Bernadine M. / Gidley, Michael J. et al. | 2020
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A review of structural transformations and properties changes in starch during thermal processing of foodsWang, Yi / Chen, Long / Yang, Tianyi / Ma, Yun / McClements, David Julian / Ren, Fei / Tian, Yaoqi / Jin, Zhengyu et al. | 2020
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Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oilLi, Shugang / Wang, Kangping / Huang, Qun / Geng, Fang et al. | 2020