Functional hydrocolloids, gut microbiota and health: Picking food additives for personalized nutrition
H Tan, S Nie - FEMS Microbiology Reviews, 2021 - academic.oup.com
The human gut microbiota respond to particular food components, interact with intestinal
mucosa and thereby contribute to health and disease. Key microbiome features are under …
mucosa and thereby contribute to health and disease. Key microbiome features are under …
[HTML][HTML] Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils
Abstract Stable O/W Pickering emulsions synergistically stabilized by heat-induced soy
protein isolate (HSPI) and bacterial cellulose nanofibrils (BCNFs) were fabricated, and spray …
protein isolate (HSPI) and bacterial cellulose nanofibrils (BCNFs) were fabricated, and spray …
[HTML][HTML] On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy
This study aims to elucidate the stability of spray dried β-carotene microcapsules by
identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) …
identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) …
Effect of pullulan on oil absorption and structural organization of native maize starch during frying
The oil-absorption behavior of native maize starch (NMS) during frying was investigated in
the presence or absence of pullulan (PUL) using a LF-NMR method. The morphology, long …
the presence or absence of pullulan (PUL) using a LF-NMR method. The morphology, long …
Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying
In the present investigation, novel nano-curcumin enriched milk cream powder (CP) was
formulated using microfluidization (at 100 MPa/2 passes) followed by spray drying (at three …
formulated using microfluidization (at 100 MPa/2 passes) followed by spray drying (at three …
Preparation of milk protein isolate/κ-carrageenan conjugates by maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions
CW Seo, B Yoo - Lwt, 2021 - Elsevier
In this study, milk protein isolate (MPI) was conjugated with κ-carrageenan (CG) via the
Maillard reaction in a wet-heating system at 65° C for 48 h. As the Maillard reaction …
Maillard reaction in a wet-heating system at 65° C for 48 h. As the Maillard reaction …
Updating insights into the rehydration of dairy-based powder and the achievement of functionality
Dairy-based powder had considerable development in the recent decade. Meanwhile, the
increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy …
increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy …
Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion
Feasibility of microencapsulating red palm oil (RPO) with solution enhanced-dispersion by
supercritical carbon dioxide (SEDS) without using high-temperatures or organic solvents …
supercritical carbon dioxide (SEDS) without using high-temperatures or organic solvents …
Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
AB Himmetagaoglu, Z Erbay - International Dairy Journal, 2019 - Elsevier
Abstract Effects of spray drying conditions including inlet drying temperature (150, 170 or
190° C), feed flow rate (9.0, 19.5 or 30 mL min− 1), and aspiration rate (50, 75 or 100%) on …
190° C), feed flow rate (9.0, 19.5 or 30 mL min− 1), and aspiration rate (50, 75 or 100%) on …
[HTML][HTML] Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream
CW Seo, NS Oh - LWT, 2022 - Elsevier
In a previous study, κ-carrageenan (κ-Car) was conjugated with milk protein isolate (MPI) via
the Maillard reaction in a wet-heating system, and the Maillard conjugate derived from the κ …
the Maillard reaction in a wet-heating system, and the Maillard conjugate derived from the κ …