Revealing dynamic changes of the volatile profile of food samples using PTR–MS
Volatile compounds carry valuable information regarding the properties of foodstuffs.
Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or …
Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or …
Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols
L Wan, Z Yang, R Cai, S Pan, F Liu, S Pan - Food Hydrocolloids, 2021 - Elsevier
The gel behavior of low methoxyl pectin (LMP), de-esterified by high hydrostatic pressure
(HHP)-assisted enzymatic method, was comparatively investigated in the presence of …
(HHP)-assisted enzymatic method, was comparatively investigated in the presence of …
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried …
F Wang, J Bi, J Xie, J Wang, J Lyu - Food Hydrocolloids, 2025 - Elsevier
Pectin as an important cell wall matrix that can be affected by osmotic dehydration (OD)
pretreatment, determines the texture characteristics of dried fruit and vegetable products …
pretreatment, determines the texture characteristics of dried fruit and vegetable products …
Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with …
J Yang, L Wan, X Duan, H Wang, Z Yang, F Liu… - International Journal of …, 2022 - Elsevier
Our previous study showed that pectin de-esterified by high hydrostatic pressure assisted
enzymatic method (HHP-pectin) had better Ca 2+-induced gel performance and more stable …
enzymatic method (HHP-pectin) had better Ca 2+-induced gel performance and more stable …
Methods for investigation of diffusion processes and biopolymer physics in food gels
U Einhorn-Stoll, S Drusch - Current Opinion in Food Science, 2015 - Elsevier
Highlights•Food biopolymer gels are complex dispersed systems with strongly varying
properties.•Diffusion in gels can be examined using various external and internal test …
properties.•Diffusion in gels can be examined using various external and internal test …
Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
Context When congruent taste and retronasal aroma are perceived simultaneously, aroma
can be enhanced by taste. Different explanations have been proposed:(i) physico-chemical …
can be enhanced by taste. Different explanations have been proposed:(i) physico-chemical …
Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes
C Wu, J Liao, J Wang, J Qi - International Journal of Biological …, 2024 - Elsevier
Co-solutes such as sucrose and sugar alcohol play a significant part in low methoxyl pectin
(LMP) gelation. To explore their gelation mechanism, we investigated the gelation behavior …
(LMP) gelation. To explore their gelation mechanism, we investigated the gelation behavior …
Effects of ε‐polylysine or ε‐polylysine hydrochloride on the pH responsive ι‐carrageenan gel
J Tian, N Wang, W Teng, S Song, J Pang… - Polymer …, 2023 - Wiley Online Library
The binding of oppositely charged polyelectrolytes is a well‐known gel strategy, and pH is
an important factor affecting the gel properties. In this work, the influence of pH (3, 5, 7, 9, 11) …
an important factor affecting the gel properties. In this work, the influence of pH (3, 5, 7, 9, 11) …
[HTML][HTML] Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement
Y Tian, Q Song, Z Liu, F Ye, Y Zhou, G Zhao - Food Chemistry: X, 2022 - Elsevier
Whereas water–ethanol hybrid gels present an opportunity to realize aroma enhancement,
translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of …
translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of …
Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents
TRT Farias, MCEV Schiassi, PAP Pereira… - Anais da Academia …, 2023 - SciELO Brasil
The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol,
xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado …
xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado …