Food Biophysics
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Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy
Food Biophysics - Tập 17 - Trang 535-544 - 2022
Changes observed in the structure of gluten network as a results of dough
supplementation with polyphenols may depend on the number and type of functional
groups at the aromatic ring, antioxidant activity and size of the polyphenol
molecule. The present studies show effect of polyphenols differing in the
molecular size (gallic, ellagic and tannic acids) on the structure of gluten
network studied w...
Emulsifying Activity, Particle Uniformity and Rheological Properties of a Natural Polysaccharide-Protein Biopolymer from Durian Seed
Food Biophysics - Tập 7 - Trang 317-328 - 2012
Polysaccharide-protein gums are complex polymers with many applications in
emulsion and emulsion-based products. It is crucial to enclose a concept on
understanding of functional properties of polysaccharide-protein biopolymer in
order to select the appropriate one based on the application scope. The main
objective of the current study was to investigate the effect of three extraction
variables on...
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute
Food Biophysics - - Trang 1-11 - 2023
The objective of this work was to analyse the effect of partial sucrose
replacement by isomalt on the thermal, rheological, and moisture sorption
behaviour of cocoa-flavoured confectionery coatings. Formulations were
elaborated using sucrose, isomalt, cocoa powder, vegetable oil, lecithin,
glycerol, and water. Full-sugar sample (0%) was used as control and
reduced-sugar formulations were obtained ...
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties
Food Biophysics - Tập 12 - Trang 439-450 - 2017
The milk whey is a by-product of the dairy industry with a relevant protein
concentration which can be employed as a wall material in spray drying
processes. In this work, milk whey was used to encapsulate high oleic palm oil
(HOPO) nanoemulsions. The HOPO/whey ratio and the atomization system (two-fluid
nozzle and rotary disc) had a significant influence in the capsule formation. In
addition, the...
Characterization of Antimicrobial-bearing Liposomes by ζ-Potential, Vesicle Size, and Encapsulation Efficiency
Food Biophysics - Tập 2 Số 1 - Trang 1-9 - 2007
Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels
Food Biophysics - - 2020
The objective of this study is to investigate the effects of three different
organogelators, sorbitan monostearate (SMS), soya lecithin (SL) and glyceryl
monostearate (GMS) prepared at different concentrations (12%, 15% and 18%, w/w)
on the structural, thermal and mechanical properties of palm olein (PO)-based
organogels. Polarized light microscopy analysis revealed needle-like crystals in
SMS-PO,...
Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water
Food Biophysics - Tập 17 Số 1 - Trang 84-92 - 2022
Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein
Food Biophysics - Tập 5 - Trang 94-102 - 2010
Defatted rumen protein and soy protein concentrate were extruded in a 15.5:1 L/D
single-screw extruder at the optimum conditions for their expansion (150°C and
35% moisture, and 130°C and 35% moisture, respectively). Emulsions were produced
with these proteins and studied by rheology and time domain low-resolution 1H
nuclear magnetic resonance (TD-NMR). Extrusion increased storage modulus of
rumen...
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
Food Biophysics - Tập 3 - Trang 246-254 - 2008
A review is given over the field of molecular gastronomy and its relation to
science and cooking. We begin with a brief history of the field of molecular
gastronomy, the definition of the term itself, and the current controversy
surrounding this term. We then highlight the distinction between molecular
gastronomy and science-based cooking, and we discuss both the similarities and
the distinctions ...
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels
Food Biophysics - Tập 18 - Trang 208-217 - 2022
In this work, the effect of a typical colored ingredient- anthocyanin-rich
extract (derived from black soybean seed coat extract, abbreviated as BE) on the
gelling and digestive properties of soy protein cold-set gels were investigated.
The SEM observation revealed that upon the addition of BE, the size of protein
aggregates decreased, and more string-of-beads structures appeared in the gel
networ...
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