Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time (English)
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In:
Food hydrocolloids
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43
; 322-328
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2015
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ISSN:
- Article (Journal) / Print
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Title:Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time
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Contributors:
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Published in:Food hydrocolloids ; 43 ; 322-328
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- New search for: Elsevier
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Place of publication:Amsterdam
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Publication date:2015
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
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Source:
Table of contents – Volume 43
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.
- 1
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Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervationNiu, Fuge / Dong, Yiting / Shen, Fei / Wang, Jiaqi / Liu, Yuntao / Su, Yujie / Xu, Rongrong / Wang, Junwei / Yang, Yanjun et al. | 2014
- 8
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Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentrationFioramonti, Silvana A. / Martinez, María J. / Pilosof, Ana M.R. / Rubiolo, Amelia C. / Santiago, Liliana G. et al. | 2014
- 18
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Food packaging bags based on thermoplastic corn starch reinforced with talc nanoparticlesLópez, Olivia V. / Castillo, Luciana A. / García, M. Alejandra / Villar, Marcelo A. / Barbosa, Silvia E. et al. | 2014
- 25
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New studies on gum ghatti (Anogeissus latifolia) part 5: The conformational properties of gum ghattiKang, Ji / Guo, Qingbin / Wang, Qi / Phillips, Glyn O. / Cui, Steve W. et al. | 2014
- 31
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Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cellsYi, Jiang / Lam, Tina I. / Yokoyama, Wallace / Cheng, Luisa W. / Zhong, Fang et al. | 2014
- 41
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The self-assembled network and physiological degradation of pectins in carrot cell wallsCybulska, Justyna / Zdunek, Artur / Kozioł, Arkadiusz et al. | 2014
- 51
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Rheological properties of food foams produced by SMX static mixersLaporte, M. / Della Valle, D. / Loisel, C. / Marze, S. / Riaublanc, A. / Montillet, A. et al. | 2014
- 58
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Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperaturesPeng, Xingyun / Guo, Shuntang et al. | 2014
- 66
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Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsionGiang, T.M. / Le Feunteun, S. / Gaucel, S. / Brestaz, P. / Anton, M. / Meynier, A. / Trelea, I.C. et al. | 2014
- 73
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Impact of soluble dietary fibre on the characteristics of extruded snacksPeressini, Donatella / Foschia, Martina / Tubaro, Franco / Sensidoni, Alessandro et al. | 2014
- 82
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Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compoundsPan, Yuanjie / Tikekar, Rohan V. / Wang, Min S. / Avena-Bustillos, Roberto J. / Nitin, Nitin et al. | 2014
- 91
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Development of active films of chitosan isolated by mild extraction with added protein concentrate from shrimp wasteArancibia, Mirari Y. / Alemán, Ailén / López-Caballero, M. Elvira / Gómez-Guillén, M. Carmen / Montero, Pilar et al. | 2014
- 100
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Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneityYang, Kun / Wang, Zheng / Brenner, Tom / Kikuzaki, Hiroe / Fang, Yapeng / Nishinari, Katsuyoshi et al. | 2014
- 107
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Emulsification properties of sugar beet pectin after modification with horseradish peroxidaseZhang, Lu / Shi, Zhuo / Shangguan, Wenqi / Fang, Yapeng / Nishinari, Katsuyoshi / Phillips, Glyn O. / Jiang, Fatang et al. | 2014
- 114
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Foaming and rheological properties of the liquid phase extracted from wheat flour doughTurbin-Orger, A. / Della Valle, G. / Doublier, J.L. / Fameau, A.-L. / Marze, S. / Saulnier, L. et al. | 2014
- 125
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Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatmentZhang, Tao / Xue, Yong / Li, Zhaojie / Wang, Yuming / Xue, Changhu et al. | 2014
- 132
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Sucrose release from agar gels: Correlation with sucrose content and rheologyYang, Kun / Wang, Zheng / Brenner, Tom / Kikuzaki, Hiroe / Fang, Yapeng / Nishinari, Katsuyoshi et al. | 2014
- 137
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Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsionZhao, Qiangzhong / Long, Zhao / Kong, Jing / Liu, Tongxun / Sun-Waterhouse, Dongxiao / Zhao, Mouming et al. | 2014
- 146
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Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficultiesKohyama, Kaoru / Hayakawa, Fumiyo / Kazami, Yukari / Ishihara, Sayaka / Nakao, Satomi / Funami, Takahiro / Nishinari, Katsuyoshi et al. | 2014
- 153
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A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicalsLi, Zheng / Jiang, Hong / Xu, Changmou / Gu, Liwei et al. | 2014
- 165
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Visualizing the interaction between sodium caseinate and calcium alginate microgel particlesChing, Su Hung / Bhandari, Bhesh / Webb, Richard / Bansal, Nidhi et al. | 2014
- 172
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Influence of marine hydrocolloids on extruded and native wheat flour pastes and gelsMartínez, Mario M. / Macias, Ana K. / Belorio, Mayara L. / Gómez, Manuel et al. | 2014
- 180
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Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packagingPereira, Valdir Aniceto Jr. / de Arruda, Iza Natália Queiroz / Stefani, Ricardo et al. | 2014
- 189
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The effect of high pressure homogenization on pectin: Importance of pectin source and pHShpigelman, Avi / Kyomugasho, Clare / Christiaens, Stefanie / Van Loey, Ann M. / Hendrickx, Marc E. et al. | 2014
- 199
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Characterization and comparison of bioactive polysaccharides from the tubers of Gymnadenia conopseaLin, Peng-Cheng / Wu, Ding-Tao / Xie, Jing / Zhao, Jing / Li, Shao-Ping et al. | 2014
- 207
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Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDSDevezeaux de Lavergne, M. / van Delft, M. / van de Velde, F. / van Boekel, M.A.J.S. / Stieger, M. et al. | 2014
- 218
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Viscosifying properties of corn fiber gum with various polysaccharidesZhang, Fei / Luan, Tu / Kang, Ding / Jin, Qiangwei / Zhang, Hongbin / Yadav, Madhav P. et al. | 2014
- 228
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Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregationXia, Shuqin / Li, Yunqi / Xia, Qiuyang / Zhang, Xiaoming / Huang, Qingrong et al. | 2014
- 236
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Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coatingJoye, Iris J. / Nelis, Veronique A. / McClements, D. Julian et al. | 2014
- 243
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Inducing mixing of water-in water BSA/dextran emulsion by a strong polyelectrolyteAntonov, Yurij A. / Wolf, Bernhard A. / Moldenaers, Paula et al. | 2014
- 252
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Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical propertiesAzevedo, Viviane Machado / Silva, Eric Keven / Gonçalves Pereira, Camila Ferreira / da Costa, Joyce Maria Gomes / Borges, Soraia Vilela et al. | 2014
- 259
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Determining and modeling rheological characteristics of quince seed gumAbbastabar, Bahman / Azizi, Mohammad Hossein / Adnani, Atena / Abbasi, Soleiman et al. | 2014
- 265
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Formation of soluble whey protein aggregates and their stability in beveragesRyan, Kelsey N. / Foegeding, E. Allen et al. | 2014
- 275
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Stabilizing oil-in-water emulsion with amorphous celluloseJia, Xuejuan / Xu, Ranran / Shen, Wei / Xie, Mengxia / Abid, Muhammad / Jabbar, Saqib / Wang, Peng / Zeng, Xiaoxiong / Wu, Tao et al. | 2014
- 283
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High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodiesNikiforidis, Constantinos V. / Scholten, Elke et al. | 2014
- 290
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Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentrationRazavi, Seyed Mohammad Ali / Mohammad Amini, Asad / Zahedi, Younes et al. | 2014
- 299
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Effect of fat hardness on large deformation rheology of emulsion-filled gelsOliver, Laura / Scholten, Elke / van Aken, George A. et al. | 2014
- 311
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Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose bindingRubio-Senent, Fátima / Rodríguez-Gutiérrez, Guillermo / Lama-Muñoz, Antonio / Fernández-Bolaños, Juan et al. | 2014
- 322
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Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation timeLi, Chen / Zhu, Weizhe / Xue, Haoran / Chen, Zhiyan / Chen, Yajing / Wang, Xingguo et al. | 2014
- 329
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Influence of moderate electric fields on gelation of whey protein isolateRodrigues, Rui M. / Martins, Artur J. / Ramos, Oscar L. / Malcata, F. Xavier / Teixeira, José A. / Vicente, António A. / Pereira, Ricardo N. et al. | 2014
- 340
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Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gelsPang, Zhihua / Deeth, Hilton / Sharma, Ranjan / Bansal, Nidhi et al. | 2014
- 352
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Structure and characteristics of lipase-catalyzed rosin acid starchLin, Rihui / Li, He / Long, Han / Su, Jiating / Huang, Wenqin et al. | 2014
- 360
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Gelatin structure and composition linked to hard capsule dissolution: A reviewDuconseille, Anne / Astruc, Thierry / Quintana, Naira / Meersman, Filip / Sante-Lhoutellier, Véronique et al. | 2014
- 377
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Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum additionQiu, Chaoying / Zhao, Mouming / McClements, David Julian et al. | 2014
- 388
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Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibilityTang, Chuan-He / Shen, Lan et al. | 2014
- 400
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Interfacial rheological and wetting properties of deamidated barley proteinsZhang, Weina / Waghmare, Prashant R. / Chen, Lingyun / Xu, Zhenghe / Mitra, Sushanta K. et al. | 2014
- 410
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Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour bindingWang, Kun / Arntfield, Susan D. et al. | 2014
- 418
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Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelationSolo-de-Zaldívar, B. / Tovar, C.A. / Borderías, A.J. / Herranz, B. et al. | 2014
- 427
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The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomesWu, Jiulin / Liu, Hui / Ge, Shangying / Wang, Shuang / Qin, Zhiqing / Chen, Li / Zheng, Qiuhong / Liu, Qinying / Zhang, Qiqing et al. | 2014
- 436
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Rheological properties of O-carboxymethyl chitosan – gum Arabic coacervates as a function of coacervation pHHuang, G.Q. / Xiao, J.X. / Wang, S.Q. / Qiu, H.W. et al. | 2014
- 442
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Enhanced electrostatic interactions in tomato cell suspensionsSankaran, Ashwin K. / Nijsse, Jaap / Bialek, Lucy / Shpigelman, Avi / Hendrickx, Marc E. / Van Loey, Ann M. et al. | 2014
- 451
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Effect of layer (calcium phosphate–chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion propertiesGarcía-Márquez, Eristeo / Román-Guerrero, Angélica / Cruz-Sosa, Francisco / Lobato-Calleros, Consuelo / Álvarez-Ramírez, Jesús / Vernon-Carter, E. Jaime / Espinosa-Andrews, Hugo et al. | 2014
- 459
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Structural elucidation and antioxidant activity of a novel polysaccharide (TAPB1) from Tremella aurantialbaDu, Xiuju / Zhang, Yang / Mu, Hongmei / Lv, Zhiwei / Yang, Yan / Zhang, Jingsong et al. | 2014
- 465
-
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolateBerghout, J.A.M. / Boom, R.M. / van der Goot, A.J. et al. | 2014
- 473
-
A coarse-grained model for flexible (phospho)proteins: Adsorption and bulk propertiesHenriques, João / Skepö, Marie et al. | 2014
- 481
-
Funorans from Gloiopeltis species. Part I. Extraction and structural characteristicsTuvikene, Rando / Robal, Marju / Fujita, Daisuke / Saluri, Kadri / Truus, Kalle / Tashiro, Yuri / Ogawa, Hiroo / Matsukawa, Shingo et al. | 2014
- 493
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Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycininIsaschar-Ovdat, Sivan / Rosenberg, Moshe / Lesmes, Uri / Fishman, Ayelet et al. | 2014
- 501
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Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satietyBradbeer, Jennifer F. / Hancocks, Robin / Spyropoulos, Fotios / Norton, Ian T. et al. | 2014
- 510
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Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparationHidalgo, María Eugenia / Folmer Côrrea, Ana Paula / Mancilla Canales, Manuel / Joner Daroit, Daniel / Brandelli, Adriano / Risso, Patricia et al. | 2014
- 521
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Aggregation behavior of partially crystalline oil-in-water emulsions: Part I – Characterization under steady shearFuller, G. Thomas / Considine, Thérèse / Golding, Matt / Matia-Merino, Lara / MacGibbon, Alastair / Gillies, Graeme et al. | 2014
- 529
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Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivarsFalade, Kolawole O. / Ayetigbo, Oluwatoyin E. et al. | 2014
- 540
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Preparation and characterization of nanoemulsion encapsulating curcuminSari, T.P. / Mann, Bimlesh / Kumar, Rajesh / Singh, R.R.B. / Sharma, Rajan / Bhardwaj, Minaxi / Athira, S. et al. | 2014
- 547
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Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oilsSalvia-Trujillo, Laura / Rojas-Graü, Alejandra / Soliva-Fortuny, Robert / Martín-Belloso, Olga et al. | 2014
- 557
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Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheeseHosseini-Parvar, Seyed H. / Matia-Merino, Lara / Golding, Matt et al. | 2014
- 568
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Structural and functional properties of starches from Chinese chestnutsLiu, Chang / Wang, Shujun / Chang, Xuedong / Wang, Shuo et al. | 2014
- 577
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Pectin-water interactions: Comparison of different analytical methods and influence of storageEinhorn-Stoll, Ulrike / Benthin, Albina / Zimathies, Annett / Görke, Oliver / Drusch, Stephan et al. | 2014
- 584
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Multiple-layered coatings on l-glutamine solid microparticles for the retention during storage and enteric delivery during in vitro digestionsZhang, Yun / Zhong, Qixin et al. | 2014
- 593
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A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oilChen, Huaiqiong / Zhong, Qixin et al. | 2014
- 603
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Incorporation of hydroxypropyl-β-cyclodextrins into chitosan films to tailor loading capacity for active aroma compound carvacrolHigueras, Laura / López-Carballo, Gracia / Gavara, Rafael / Hernández-Muñoz, Pilar et al. | 2014
- 612
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Effect of the presence of montmorillonite on the solubility of whey protein isolate films in food model systems with different compositions and pHWakai, Muneto / Almenar, Eva et al. | 2014
- 622
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Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortificationGupta, Chitra / Chawla, Prince / Arora, Sumit / Tomar, S.K. / Singh, A.K. et al. | 2014
- 629
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High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolateManassero, Carlos A. / Vaudagna, Sergio R. / Añón, María Cristina / Speroni, Francisco et al. | 2014
- 636
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A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsificationBerendsen, Rikkert / Güell, Carme / Ferrando, Montserrat et al. | 2014
- 649
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Funorans from Gloiopeltis species. Part II. Rheology and thermal propertiesTuvikene, Rando / Robal, Marju / Mändar, Hugo / Fujita, Daisuke / Saluri, Kadri / Truus, Kalle / Brenner, Tom / Tashiro, Yuri / Ogawa, Hiroo / Matsukawa, Shingo et al. | 2014
- 658
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Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and releasePolowsky, Patrick J. / Janaswamy, Srinivas et al. | 2014
- 664
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Gelation characteristics of the sugar beet pectin solution charged with fish oil-loaded zein nanoparticlesSoltani, Sahar / Madadlou, Ashkan et al. | 2014
- 670
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Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative propertiesTello, Fernando / Falfan-Cortés, Reyna Nallely / Martinez-Bustos, Fernando / Martins da Silva, Vanessa / Hubinger, Miriam Dupas / Grosso, Carlos et al. | 2014
- 679
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Structural and functional characterization of kidney bean and field pea protein isolates: A comparative studyShevkani, Khetan / Singh, Narpinder / Kaur, Amritpal / Rana, Jai Chand et al. | 2014
- 690
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Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rindWinuprasith, Thunnalin / Suphantharika, Manop et al. | 2014
- 700
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Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatinsHattrem, Magnus N. / Molnes, Silje / Haug, Ingvild J. / Draget, Kurt I. et al. | 2014
- 708
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Isolation and characterization of collagen from the outer skin of squid (Doryteuthis singhalensis)Veeruraj, Anguchamy / Arumugam, Muthuvel / Ajithkumar, Thangappan / Balasubramanian, Thangavel et al. | 2014
- 717
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Biodegradable chitosan-glycolipid hybrid nanogels: A novel approach to encapsulate fucoxanthin for improved stability and bioavailabilityRavi, Hindupur / Baskaran, Vallikannan et al. | 2014
- 726
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Isolation and characterization of acetylated LM-pectins extracted from okra podsAlba, K. / Laws, A.P. / Kontogiorgos, V. et al. | 2014
- 736
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Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-qualityRevanappa, S.B. / Nandini, C.D. / Salimath, P.V. et al. | 2014
- 743
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A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractionsMalomo, Sunday A. / Aluko, Rotimi E. et al. | 2014
- 753
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On the cohesive properties of casein micelles in dense systemsQu, Peng / Bouchoux, Antoine / Gésan-Guiziou, Geneviève et al. | 2014
- 763
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The effects of carrageenan on stability of arachin and the interactions between themZhao, Hongfei / Zhou, Fang / Peng, Wei / Zheng, Junyu / Dziugan, Piotr / Zhang, Bolin et al. | 2014
- 769
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Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using Independent Components AnalysisRohart, Anne / Jouan-Rimbaud Bouveresse, Delphine / Rutledge, Douglas N. / Michon, Camille et al. | 2014
- 777
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Nanocrystal-reinforced soy protein films and their application as active packagingGonzález, Agustín / Alvarez Igarzabal, Cecilia I. et al. | 2014
- 785
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The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal in vitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?Lueamsaisuk, C. / Lentle, R.G. / MacGibbon, A.K.H. / Matia-Merino, L. / Golding, M. et al. | 2014
- 794
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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensityMosca, Ana Carolina / van de Velde, Fred / Bult, Johannes H.F. / van Boekel, Martinus A.J.S. / Stieger, Markus et al. | 2014
- 803
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The influence of different sugars on corn starch gelatinization process with digital image analysis methodLi, Qian / Li, Hang / Gao, Qunyu et al. | 2014
- 812
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Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic studyOrmus, Sarah / Oulahal, Nadia / Noël, Claude / Degraeve, Pascal / Gharsallaoui, Adem et al. | 2014
- 819
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Characterization of pectin degrading polygalacturonase produced by Bacillus licheniformis KIBGE-IB21Rehman, Haneef Ur / Aman, Afsheen / Nawaz, Mohammad Asif / Qader, Shah Ali Ul et al. | 2014
- 825
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Corrigendum to “Rheology and structure of mixed kappa-carrageenan /iota-carrageenan gels” [Food Hydrocoll 39C (2014) 272–279]Brenner, Tom / Tuvikene, Rando / Parker, Alan / Matsukawa, Shingo / Nishinari, Katsuyoshi et al. | 2014
- 826
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Calendar| 2014
- IFC
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Editorial Board| 2014
- iii
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Contents: Graphical Abstracts| 2014