Food Biophysics

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Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute
Food Biophysics - - Trang 1-11 - 2023
Bárbara E. Meza, Juan Manuel Peralta
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 ...... hiện toàn bộ
Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels
Food Biophysics - - 2020
Sheah Yee Ghan, Lee Fong Siow, Chin Ping Tan, Kok Whye Cheong, Yin Yin Thoo
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,...... hiện toàn bộ
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
Ziying Liao, Shenglan Guo, Muwen Lu, Jie Xiao, Yong Cao, Yaqi Lan
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
Food Biophysics - Tập 3 - Trang 246-254 - 2008
Erik van der Linden, David Julian McClements, Job Ubbink
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 ...... hiện toàn bộ
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
Cong Ren, Tuo Quan, Bin Li
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...... hiện toàn bộ
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?
Food Biophysics -
Bruna Trindade Paim, Cristina Jansen-Alves, Alexandra Lizandra Gomes Rosas, Thamyres César de Albuquerque Sousa, Yasmin Völz Bezerra Massaut, Vandressa Alves, Gustavo Henrique Fidelis dos Santos, Vinícius Gonçalves Deon, Vânia Zanella Pinto, Adriana Dillenburg Meinhart
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
N. Vallejos, G. González, E. Troncoso, R.N. Zúñiga
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
Thủy động học và Cấu trúc vi mô của Nhũ tương Dầu Cá Ngừ Ổn định Bằng Lecithin Chứa Chitosan với Nồng Độ và Kích Thước Phân Tử Khác Nhau Dịch bởi AI
Food Biophysics - Tập 7 - Trang 155-162 - 2012
Supakchon Klongdee, Masubon Thongngam, Utai Klinkesorn
Mục đích của các thí nghiệm này là xác định ảnh hưởng của nồng độ chitosan (0–0,25 wt.%) và trọng lượng phân tử (120, 250 và 342,5 kDa) lên các tính chất thủy động học và cấu trúc vi mô của nhũ tương dầu cá ngừ ổn định bằng lecithin. Độ nhớt biểu kiến của các nhũ tương tăng đáng kể khi nồng độ chitosan và trọng lượng phân tử tăng lên (P ≤ 0,05). Tuy nhiên, chiều dài chuỗi chitosan nghiên cứu không...... hiện toàn bộ
Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein
Food Biophysics - Tập 10 - Trang 25-29 - 2014
Norbert Raak, Siegmund Gehrisch, Harald Rohm, Doris Jaros
Rotational thromboelastometry (ROTEM), a method for the clinical characterisation of blood clot formation and fibrinolysis, has been applied to study the acid-induced gelation of cross-linked casein. The results were compared to those from small amplitude oscillatory shear (SAOS) experiments that were carried out on the same samples: acid casein in phosphate buffer and reconstituted skim milk were...... hiện toàn bộ
Molecular Structure Evaluation of Wheat Gluten during Frozen Storage
Food Biophysics - Tập 12 - Trang 60-68 - 2016
Lei Zhao, Xingxun Liu, Zhuoyan Hu, Lin Li, Bing Li
The effects of frozen storage (0–120 day) on the secondary structure and molecular chain conformation of hydrated gluten were investigated using Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). After frozen storage, no changes were observed in the secondary structure of the 60% hydrated gluten; spectra were consistent with a tight ordered structure with many interc...... hiện toàn bộ
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