Food Biophysics
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Relationship Between Molecular Structure and Thermo-mechanical Properties of Candelilla Wax and Amides Derived from (R)-12-Hydroxystearic Acid as Gelators of Safflower Oil
Food Biophysics - Tập 5 - Trang 193-202 - 2010
In this research, we studied the relationship between the molecular structure of (R)-12-hydroxyoctadecanamide, (R)-N-propyl-12-hydroxyoctadecanamide, and (R)-N-octadecyl-12-hydroxyoctadecanamide and the thermo-mechanical properties of their 2% (wt/wt) organogels developed using safflower oil high in oleic acid (HOSFO) as the liquid phase. Candelilla wax (CW), a well-known edible gelling additive w...... hiện toàn bộ
Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs
Food Biophysics - Tập 15 - Trang 113-121 - 2019
Myofibrillar proteins (MPs) are underutilized because of their weak solubility in low-salt conditions. In this research, mixing MPs with sodium alginate (SA) was studied to improve the solubility of MPs, and the effects of pH, mixing ratios (r), and protein preheating were examined. Mixing with SA improved the solubility of MPs at pH 6.5 and 5.5, and the precipitation of MPs was completely inhibit...... hiện toàn bộ
Effect of Polyglycerol Esters of Fatty Acids on the Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid
Food Biophysics - Tập 3 - Trang 213-218 - 2008
The effects of six different polyglycerol esters of fatty acids (PGEs) and two different particle sizes produced using various processing parameters on the physicochemical properties and stability of the β-carotene emulsions during digestion in simulated gastric fluid (SGF) were investigated. β-Carotene emulsions were prepared by high-pressure homogenization using β-carotene (0.1% w/w) in soybean ...... hiện toàn bộ
Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing
Food Biophysics - Tập 16 - Trang 161-168 - 2020
This work studies saliva foam, and the effect of in vitro orally-processed model foods on this foamy state. It reaches an estimation on the volume fraction of air trapped as bubbles in the saliva of healthy young volunteers, a value close to 0.3. So air bubbles and foam state might be intrinsic colloidal properties of saliva, with implications on its physiological and physicochemical definition an...... hiện toàn bộ
Emulsions Based on the Interactions Between Lactoferrin and Chitosans
Food Biophysics - Tập 3 - Trang 169-173 - 2008
In this work, purification of lactoferrin from whey was performed with high recovery rate. Lactoferrin was then exploited in the preparation of food emulsions. Two tertiary emulsions, formed by olive oil, lecithin, chitosan, and lactoferrin, were compared: both the emulsions showed similar turbidity and stability. In the secondary emulsion formed by oil/lecithin/chitosan, the pH was increased to 9...... hiện toàn bộ
Acid and Enzyme-Aided Collagen Extraction from the Byssus of Chilean Mussels (Mytilus Chilensis): Effect of Process Parameters on Extraction Performance
Food Biophysics - Tập 9 - Trang 322-331 - 2014
Recovery of high-added-value compounds from seafood waste is a promising area of research. Mussel byssus is a by-product from mussel production for human consumption, which is a potential source of collagen. The goal of this study was to extract collagen from the byssus of Chilean mussel using two methods (acidic and enzymatic) and determine their extraction yields. Acidic extraction was performed...... hiện toàn bộ
The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods
Food Biophysics - Tập 5 - Trang 128-137 - 2010
The effect of low-molecular-weight surfactants (LMS) and sodium caseinate (NaCas) on spray drying of sugar-rich foods has been studied. Sucrose and NaCas were selected as a model sugar-rich food and protein, respectively. Sodium stearoyl lactylate (SSL) and Polysorbate 80 (Tween 80) were chosen as model ionic and nonionic LMS. Sucrose–NaCas solutions with the solids ratio of 99.5:0.5 in the absenc...... hiện toàn bộ
Ultrasonic Treatment Effect on Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Oat-Isolated Protein
Food Biophysics - Tập 10 - Trang 244-252 - 2014
Pretreatment of oat protein with ultrasound showed excellent prospects in increasing the efficiencies of enzymatic hydrolysis and inhibitory activities of peptides against angiotensin converting enzyme (ACE). The mechanism of the ultrasound pretreatment on enhancement of protein hydrolysis rate and the characterization of the enzymolysis process was investigated. The Michaelis-Menten model was use...... hiện toàn bộ
Incorporation of the Sterol from Camellia Oil Deodorant Distillate into vitamin C Liposomes: Vesicle Characteristics, Stability, Release, and Bioavailability
Food Biophysics - Tập 18 - Trang 10-22 - 2022
It is an emerging trend to adopt cholesterol analogues from botanical sterols as membrane stabilizers of liposomes. This work investigated the potential of using purified sterol from camellia oil deodorant distillate as the membrane stabilizer for vitamin C liposomes. At the same time, β-sitosterol, stigmasterol, and cholesterol served as the control. The effect of sterols on vesicle properties, l...... hiện toàn bộ
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
Food Biophysics - Tập 10 Số 2 - Trang 217-227 - 2015
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